Cup sheet cake
An unusual cup sheet cake with coconut and fruit that you will simply love. Using coconut adds aroma and moisture that pairs well with tart blackberries.
Ingredients:
- 2 cups semi-coarse flour
- 1 cup grated coconut
- 1 cup granulated sugar
- 1,5 cup of milk
- 0,5 cup cooking oil
- 1 pack of vanilla sugar (20g / 0,7oz)
- 1 pack of baking powder (12g / 0,4oz)
- Blackberries (or other fruits, for example currants, cherries, blueberries,...)
- 2 eggs
Recipe steps:
- Put flour, grated coconut, baking powder, sugar, vanilla sugar, eggs into a bowl and pour milk and oil.
- We mix everything into a soft dough, which we pour into a greased and floured smaller baking sheet (or into any form we have available).
- Sprinkle the dough with blackberries (or other fruit - strawberries, blueberries, raspberries,...) and bake in a heated oven for approximately 35 minutes.
- The sheet cake is ready when it does not stick to the stick, let the it cool before serving.
- At the end, sprinkle with powdered sugar or grated coconut and serve.
Before you start:
- Cup reference: use 1 cup = 250 ml. Measure all ingredients with the same cup.
- Room temperature ingredients help the batter mix evenly.
- Mix briefly until just combined. Overmixing can make the crumb dense.
- Pan: a small rimmed tray about 30 × 20 cm or a 24 cm round tin. Grease and flour or line with parchment.
Fruit and coconut:
- Dust berries with 1 tbsp flour so they do not sink as much.
- Do not thaw frozen fruit. Add about 5 minutes to the bake.
- Lightly toast the coconut in a dry pan for a deeper aroma.
Seasonal variations:
- Cherry classic.
- Mixed forest berries for a brighter tang.
- Apricot and almonds with flaked almonds on top.
- Apple and cinnamon with a hint of lemon zest.
- Citrus by grating lemon or orange zest into the batter.
- Extra moisture by swapping part of the milk for plain yogurt.
Swaps and tweaks:
- Gluten free: use a good GF all purpose blend and add 1 tsp lemon juice to help lift.
- Lower sugar: reduce by one third and rely on vanilla sugar for aroma.
- Dairy free: plant milk and neutral oil work well.
- No coconut: replace the coconut cup with half a cup of ground almonds plus half a cup more flour.
Serving and storage:
- Dust with powdered sugar or extra coconut once cool.
- Serve with sour cream or plain yogurt and fresh fruit. Keeps covered for 2 days at room temperature.
- Freeze in single squares for later.
Troubleshooting:
- Fruit sank: fruit was wet or batter too thin. Lightly flour the fruit and stick to the ratios.
- Wet center with done edges: pan was too small or the oven runs hot on the bottom. Move higher and extend baking a bit.
- Dry cake: shorten bake time by a few minutes or add 1 extra tablespoon of oil.
