Astonishing Blueberry Coconut (Lime) Custardy Pudding Cake

I found my thrill…on Astonishing Blueberry Coconut (Lime) Custardy Pudding Cake hill.

First off, Happy 4th of July to all in the USA, and Happy July 4th to everyone outside of the USA! I’ve got the blue and the white (well..yellowish) but not the red.  Regardless, this astonishing blueberry coconut (lime) custard pudding cake is pretty awesome, red, white and blue. or not.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

So what do you do when you ask someone to pick you up blackberries, and instead they bring you blueberries? Nothing, because summer berries are pretty interchangeable, and all will taste great in any recipe that calls for one berry in particular.  About 5 minutes after receiving those blueberries, a tweet from Mark Bittman scrolled past.  Blueberry Pudding Cake.  I clicked on the link, then ditched my plan for a coconut blueberry custard pie.  I could essentially have all the components of my pie in this easy, quick, one batter cake.

I’ve made plenty of cakey fudge pudding aka hot fudge cakes in my day, and who hasn’t? It’s one of the simplest cakes you can make; one quick batter in a square pan, pour boiling water and sometimes extra cocoa/sugar on top, and voilà, chocolate cake with a fudgy pudding/custard saucy deal underneath.  When rushed for a dessert, or a sudden bout of PMS chocolate cravings, it was always a win-win situation, and it only took about 30 minutes from mixing bowl to table to mouth.

Speaking of chocolate, fudgelicious puddings. I really want to try the  Black Sapote fruit, and I SO want it to taste like chocolate pudding, but I know it won’t. Check it out, it looks just like rich, dark chocolate pudding, and you can dive right into it with a nice, big spoon!!


Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

Before anyone could say “cake”, they were eating big scoops of chocolate cakey, hot fudge goo with vanilla ice cream.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

This pudding cake is simple, but it involves eggs, and the separation of eggs.  I don’t know why, but when I see a recipe that involves separating eggs and beating the whites, which are then folded in, I cringe a little.  It’s not that it’s difficult, but when I’m in a ‘simple recipe’ mindset, it’s kind of like someone telling me the elevator is out of order, and I need to take the stairs..the number of flights depending on the number of eggs.

Sometimes I’m a rebel and just crack the amount of whole eggs in as is.

Sometimes the issue is forced when there’s a lopsided amount of yolks to whites.  Great, now I’m going to have leftover yolks or whites.  I’ll have to scour the net to find something to do with them outside of meringues, macarons, and creme brulee.  I’m not an egg white omelet person; I like my omelets yellow, so it’s a definite yes to yolks; always!

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

In any event, I obeyed the recipe, and the results were worth it.  Of course I made a few revisions to said recipe since I can’t leave most recipes alone. I always feel some could be better, or more to my liking.  I’m a futzer, I’m a diddler, I’m a recipe fiddler (a joker, a smoker and a midnight toker. Sorry, had to) and I just can’t stop.  It’s a common thing in cooking, but baking not as much because baking is a SCIENCE and any little sway from the formula can completely change or destroy it.

My changes didn’t destroy it.  Kelapo Coconut sent me a sample of their coconut oil, so I used that instead of the melted butter, and I used lime zest in lieu of the lemon zest listed in the recipe.  Small changes, no big whoop, right? Well, I felt it needed more coconut flavor, so I toasted some coconut and ground it into the sugar in the recipe. Then, instead of plain buttermilk, I made coconut buttermilk by adding a tablespoon of  lime juice to coconut milk.

The end result was perfect; plump, juicy blueberries floating in a sea of custard with a light, fluffy, slightly crisp, cake topping, a subtle nuance of coconut, and the perfect hint of lime to cut the richness.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

This is all great and good, but for the most part, you can’t tell that there’s coconut and lime in this cake pudding via the photos because I only had one lime and a bit of shredded coconut for the recipe.  When it came time for photos, I had nothing to top it with anything that conveyed..’There is lime and coconut in this pudding cake!’.

Another reason I’m a bad food blogger.

I don’t think of these things until the last minute, when it’s already too late.  As far as all of you can see, it’s just a blueberry pudding cake.  I suppose I could type ‘with coconut and lime’ under every photo, but I’m not that obsessive a person; I think…I hope. So, I’ll just type it again

Astonishing Blueberry Coconut Custard Pudding Cake with a hint of Lime

The ‘astonishing’ part being that one batter gives you cake, custard and a blueberry pie like filling.  Cool, huh?

If you don’t like blueberries, try it with blackberries for a blackberry lime TWIST! It’s divine!


Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

Astonishing Blueberry Coconut (Lime) Custardy Puddin' Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 8 x8 square pudding cake
Adapted from Mark Bittman's How to Cook Everything, with my revisions. For the original recipe minus coconut and lime - click HERE.
This cake gives you about 6 servings, but I prefer 4 big ones
  • 4 tablespoons Kelapo Virgin Coconut Oil, melted, plus more for greasing dish
  • 1 cup coconut milk minus 1 tablespoon, plus 1 tablespoon lime juice (or lemon juice or cider vinegar)
  • 3 /4 cup sugar, divided
  • ¼ cup shredded coconut, toasted (sweetened or unsweetened, entirely up to you)
  • 3 eggs, separated, plus one extra white (extra white not necessary, but I like adding it for more fluff)
  • 1 /3 cup all-purpose flour
  • Pinch salt
  • 1½ cup blueberries
  • 1 tablespoon grated lime zest
  1. Combine the coconut milk with the cider vinegar or lime juice..let it curdle. Grind ½ cup of the sugar and toasted coconut together in a food processor or blender. Set both aside. Preheat the oven to 325°F. Grease an 8- inch square ceramic or glass baking dish or a deep dish pie plate with Kelapo coconut oil.
  2. Put the coconut oil, coconut buttermilk, the ½ cup of coconut sugar, the egg yolks, flour, and salt in a blender or food processor and purée until smooth. Pour the batter into a bowl. Stir in the blueberries and lime zest and set aside.
  3. In a separate bowl, beat the 4 egg whites until they hold soft peaks, then sprinkle in the remaining ¼ cup sugar while beating until the whites hold stiff peaks.
  4. Fold the whites into the batter, gently but thoroughly.
  5. Turn the batter into the prepared dish and put the dish in a baking pan large enough to hold it comfortably. Add enough warm water to the baking pan to come to within an inch or so of the top of the dish. Transfer carefully to the oven and bake until the top is golden brown and the center is just set but slightly jiggly, about 50 minutes.
  6. Remove the cake from the oven and cool the dish completely on a rack, cover with plastic wrap, then refrigerate until chilled, at least 3 hours, before serving. This will keep in the refrigerator for 2 or 3 days. Serve with whipped cream or whipped coconut cream, if desired.

Now, the GIVEAWAY.  Part one is a yummy one. Jen from Kelapo Coconut contacted me a few weeks back and asked if I would like a sample jar of their virgin coconut oil to try.  Of course it was an affirmative, I love trying new things.  However, I thought it would be cool if she could also provide an extra jar to give away to my readers.  Affirmative again.  SO, when the winner is announced, Jen will personally ship a 15 oz jar of Kelapo Virgin Coconut Oil to that winner.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

I admit, at first I was iffy on coconut oil..I heard a buzz here and there that it was bad for us.  Apparently, new studies have reversed that charge and now they say it’s good for us.  UPDATE: a commenter named Jean said that only the virgin and unrefined coconut oils are good for you, so Kelapo organic VIRGIN coconut oil, IS good for you! Refined coconut oil is NOT good for you.

Good to know, because coconut oil is also a flavorful replacement for butter, which is a plus for those who are allergic to dairy or just dairy-free in general.  It’s great for vegan cooking and baking too, not to mention a good substitute for neutral oils in most recipes. Personally, I love the stuff because it tastes and smells amazing, and I wanna saute something savory in it soon.  Coconut seared chicken something or other keeps sprinting through my brain.  Also, my friend, Suzanne, just let me know that a health food store she shops at pops their popcorn in coconut oil.  Is that not a fantastic idea?  I’m definitely trying that!

The second part of this giveaway is the cookbook How to Cook Everything (10th anniversary Edition), by Mark Bittman.  I always wanted this cookbook, so I bought one for myself, and one for one of you!  It’s become sort of a habit now when I buy things.  One for me and one to give away here.

To enter this giveaway for both the coconut oil and the cookbook,
leave a commentFor extra entries, you can leave separate comments for all or any of the below;

1.  Follow @parsleynsage on Twitter

2.  Follow @kelapo_coconut on Twitter

3.  Like Kelapo Coconut on Facebook

4. Tweet the following: A Kelapo Coconut Oil & Mark Bittman cookbook GIVEAWAY @parsleynsage #giveaway

I’ll be choosing the winner 10 days from today using random integer.

Speaking of winners..the winner of the $50.00 worth of custom designed t-shirts from is…

…number 19, which lands on Carolyn of Cookin’ for my Captain!  Congratulations, Carolyn.  I will pass your email to Colleen at so she can email you the code for your $50.00 worth of custom printed shirts!  I’m sure you’ll have fun making them!

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

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158 Responses to Astonishing Blueberry Coconut (Lime) Custardy Pudding Cake

  1. I love blueberries and they happen to be having a terrific season so this cake is perfect for me! Congrats to Carolyn!

  2. Dee says:

    I love baking with coconut oil! This looks yummy.

    • Sara says:

      I made this today and when I added the sugar/coconut to the eggwhites it fell flat. Can you help?

      • Lisa says:

        Hi, Sara, you’re not supposed to add the coconut sugar directly to the egg whites when beating, just the remaining cup of 1/4 cup of plain sugar. Then, once the egg whites are beaten to stiff peaks with the plain sugar, you gently fold them into the batter containing the 1/2 cup of sugar ground with coconut. Hope this helps! 🙂

  3. Aparna E. says:

    Dude! I also dislike separating eggs. It seems so difficult and I’ve seen a ton of cooks do it and yet I can’t seem to do it properly. Ugh. I try to avoid such recipes at all cost, but maybe I’ll give it a go with this recipe. Especially since blueberries are so delicious and in-season right now. Great post and awesome giveaway!

  4. Sharon says:

    Happy Fourth to you too! That blueberry cake looks just divine. I’ve added it to the ‘must make soon’ list.

  5. Sharon says:

    I am following you on twitter @rusthawk.

  6. Sharon says:

    I am following kelapo coconut on twitter.

  7. Sharon says:

    I liked Kelapo’s FB page.

  8. Rosa May says:

    Congrats to the winner!

    Mmmmhhh, pudding is so irresistible and that wonderful combo too!



  9. Cindy B. says:

    This look delicious!!! I love blueberries.

  10. Cindy B. says:

    I follow @parsleynsage on Twitter.

  11. Cindy B. says:

    I follow @kelapo_coconut on Twitter.

  12. Cindy B. says:

    I like Kelapo Coconut on Facebook.

  13. Jenni says:

    Ooh, this sounds delicious!!!

    I’ve never tried the chocolate pudding cake you’ve described here! I think I might need that recipe!

  14. Suz says:

    Ooh, this pud looks gorgeous. When my blueberries are ripe, I’m making this.

    Happy 4th July!

  15. Megan says:

    I’ve never baked with coconut oil, I would love to try though!

  16. Maureen says:

    This looks delicious!

  17. Dan says:

    Looks yummy and bet it smelled great while baking. Your color combinations and photos are striking. Have you a knack for painting too? Happy 4th of July.

  18. Shelley C says:

    Oh, yum!! And I agree – summer berries are pretty interchangeable, so you just can’t go wrong!!

  19. Laura says:

    I love this and I so want to make it. Love the idea of swapping in coconut oil and coconut milk and lime–it is exactly what I would do!! I wish I had made this yesterday . . .

  20. Sara says:

    i’ve been dying to try coconut oil for a while now, so this is awesome! and this recipe sounds absolutely delicious and perfect for summer!

  21. Lynda Clark says:

    I had also heard for years that coconut oil was bad for you and was surprised when health experts reversed that decision. I love using coconut oil in cooking for its texture and taste and would love to win some, and, that cookbook is awesome. I have wanted to buy it when budget constraints would allow. Thanks for such a great giveaway.
    [email protected]

    • jean says:

      Unrefined, organic, virgin coconut oil is good for you. The stuff you find in many South Asian food stores is refined, and it is not good for you (also has no coconut fragrance or taste.) Buy only coconut oil that has the words “Unrefined” and “Virgin.” I’ve been using coconut oil for the past few weeks and it is amazing in smoothies, cooking and skin care –try it! Cheers!

  22. Lynda Clark says:

    Following @kelapo_coconut on Twitter @lyndacooks
    [email protected]

  23. Lynda Clark says:

    Following @parsleynsage on Twitter @lyndacooks
    [email protected]

  24. Lynda Clark says:

    Liked Kelapo Coconut on Facebook as Lynda Clark
    [email protected]

  25. Shumaila says:

    I love mark bittman’s recipes and would love to get a hold on his book. The pudding cake looks good!

  26. Guye Morris says:

    Looks a treat! I would have it with espresso…

  27. Ive never tried coconut oil and cant seem to find it in the shops (im in the UK, dont know if that makes a difference) but i ADORE coconut and really want to try baking with it! Does it impart much of a flavour to the final product can i ask?

    Your dessert looks SO gorgeous, I can only begin to imagine how delicious and comforting it tastes, blueberries, lime, coconut…total winner of a recipe!

  28. susan varney says:

    great prize love to have the cookbook and cocomut oil
    [email protected]

  29. susan varney says:

    i like kelapo coconut on facebook susan v
    [email protected]

  30. Susie D. says:

    This looks very yummy! I love coconut in all forms including extra virgin coconut oil. Excellent giveaway!

  31. Jan says:

    This looks amazing. I am a big Mark Bittman fan after watching his show on the Cooking channel.

  32. Caroline says:

    Yum, blueberries!

  33. Carolyn Jung says:

    Any cake that has the texture of pudding is my kind of cake. 😉

  34. Sarah says:

    You had me at “pudding cake.” I wonder if this would work with rhubarb …

  35. karen says:

    What beautiful dessert and what an awesome giveaway! I am curious to try coconut oil after seeing lots of yummy recipes using it lately!

    [email protected]

  36. great recipe and giveaway.

  37. Theron says:

    My ex-wife taught me how to use coconut oil as a hair oil.

    Hope to win!

  38. jessie says:

    I love summer berries – delicious!

  39. Grace says:

    YUM! I want a bowl of this! I cook with coconut oil all the time, love it! Love bittman too!

  40. Tanoah says:

    Following parselynsage

  41. Tanoah says:

    following kelapo_coconut

  42. Tanoah says:

    Those pictures make me soooo hungry! 😀

  43. Suzanne says:

    Lisa, this is my kind of cake, my love for blueberries and coconut plus the texture of cake with pudding too, sounds dang good 🙂 I tried coconut oil in my brownies it worked perfect, but I’m like you I thought it was bad for us, but not anymore so they say. The local health food place here says they use it to pop popcorn which sounds good too.

  44. Jamie says:

    Oh yay jumping up and down with joy and glee!!! I lugged back a huge jar of coconut oil from South Africa and desperately wanted a recipe to use it in! Now that you have done all the futzing (snort) I am so making this! I adore pudding cakes and I never mind whipping whites (though I abhor having yolks leftover because they invariably find their slow, painful death in the trash. But I am doing this! But I beg to differ: there is a huge difference between blackberries and blueberries! I think blackberries have about a gazillion times more flavor than their blue cousins.

  45. Jamie says:

    Oh sorry – I tweeted it. AND I follow you on twitter (duh).

  46. Sarah says:

    Hope you had a happy 4th! Your blueberry coconut cake looks pretty fabulous. Never won a giveaway before but this one sounds like a great one to try. Will follow you on twitter too.

  47. Jenni says:

    Blueberries, Coconut and Lime?! Holy Wow! It looks and sounds amazing! I’ve never cooked with coconut oil before, I’ll have to give it a try (If I can find it in WV!, haha). Also, I’ve heard some great things about the cookbook – good luck to who wins it!

  48. crystle tellerday says:

    id like to try coconut oil

  49. Sandy says:

    Fantastic cakey pudding! I made this to and I love how you scooped it instead of perfect squares, which is how I cut mine. Looks more luscious that way!

  50. TC says:

    That looks delicious! I’m so happy that blueberry season is here. I have some virgin coconut oil at home – I’ll have to try out this recipe.

  51. Katie says:

    This looks delicious! I can’t wait to try it! Hope I can find the coconut oil somewhere!

  52. Judith (from Israel) says:

    I love cookbooks. I collect cookbooks.

  53. Valerie says:

    This looks so good! Thanks for sharing!

  54. janeh says:

    the pudding looks fantastic….and such a great giveaway!

  55. angie says:

    I love blueberries and this looks delicious.

  56. Linda Lansford says:

    I am ready to use this

  57. Diane R. says:

    I always have blueberries on hand and like cooking with coconut oil. So this is a great combination.

  58. Claire says:

    id love to win!

  59. travelerintime says:

    Brother bought a coconut, he bought it for a dime
    His sister had another one, she paid it for the lime
    You put the lime in the coconut, you drink ’em both together
    Put the lime in the coconut, then you feel better

    Win or lose, I’m gettin’ the virgin stuff. If only just to smell it.

  60. grace says:

    lisa. there’s nothing bad about this dish or the kitchen genius who concocted it. amazing work!

  61. Melissa M says:

    That looks lovely – am always too scared to mess with the main ingredients in a dish – at least the first time I make it! The second time I try a recipe I always change it to suit me. But a blueberry cake thing looks delicious… thanks!

  62. Simone says:

    O that looks like a perfect blueberry dish! Love blueberries anyway but mostly in their baked state. For some reason it is one of the few fruits which I like better And great flavor combo with the coconut and lime too!

  63. Valerie says:

    You’re so generous! 🙂
    That pudding looks amazing, love the golden colour of the cake! Hope you’re enjoying the summer!

  64. Mari's Cakes says:

    This looks scrumptious! Thanks for the recipe. 🙂

  65. Christine says:

    sounds delicious

  66. I’ve heard wonderful things about coconut oil! I would love to have the cookbook as well!

  67. I am following Parsleynsage on Twitter. My twitter name is foodhistorian.

  68. I just posted a recipe with coconut and lime in it. I used the lime (before using the juice) to take pictures (thought I was being smart) but forgot I had used the zest so most of my pictures had weird looking lime in it (except for the few I posted with the lime visible from the top). I had to laugh out loud when you wrote about being a bad food blogger. So count me in!

  69. deana c says:

    I have always wanted this cookbook as well. Thanks for the chance.

  70. kellypea says:

    Well this is looking like something that wouldn’t last around here long. Definite ramekin lickin’ material there. 🙂 Once in a while when I follow the rules exactly, my recipes surprise me too! Great minds think alike, right? Hope you’re having fun with your new tripod.

  71. Evelyne says:

    I don’t cringe, I usually AVOID recipes that wants egg whites whipped separately…so lazy. The blueberry lime pudding looks amazing. I have been hearing a lot of coconut oil lately. Happy belated 4th to you

  72. Evelyne says:

    I already follow you on twitter

  73. Evelyne says:

    tweeted giveaway

  74. Christine Beiras says:

    OMG! That’s looks a-maz-ing! Can’t wait to try it!

  75. Kristiina says:

    Just what I was looking for! Thanks!

  76. Kristie says:

    I love to cook and I love new cookbooks. I would love to win this prize.

  77. Recipe sounds so good sweet and a bit of tartness just perfect for Summer Desserts

  78. Nina says:

    love love love that you used coconut oil for this. Perfect!

  79. Mary says:

    I love pudding cakes, and coconut sounds like a great idea. I’ve been using a lot of coconut milk lately, but haven’t tried the oil yet. Must do that soon, and now blueberries are in at the markets!

  80. Claire says:

    THIS looks delicious!

  81. Blueberries in my oven, too: into a pie. But, as I love puddings (which is quite unusual for an Italian…) I write down this recipe. Thanks! And: ciao!


  82. Pingback: Coconut Layer Cake | Sweet Pea's Kitchen

  83. Oh, what an awesome giveaway! I’d love to win that book, love Bittman!

  84. I Follow @parsleynsage on Twitter

  85. I follow Kelapo on Twitter

  86. FOODESSA says:

    Lisa…you’re absolutely right…dividing the eggs and using them seperately does somewhat defeat the purpose of simplicity. However, when I witness the fluffiness as I’m folding in the whipped egg whites…well all is forgiven…especially if the air added just made my dessert that one notch better ;o)
    Love this recipe…thanks for sharing it as well as an opportunity to win this very interesting book 😉

    Have a great week and good luck to all.

    Ciao for now and flavourful wishes,

  87. AB Smith says:

    your pics look SOOO good – would love to win!

  88. AB Smith says:

    Liked Kelapo Coconut on Facebook – 2kidsblogger

  89. Megan says:

    I would LOVE to use coconut oil! I love coconut anything so I’d love to try making some muffins or cookies with it!

  90. April Bever says:

    i’ve been trying coconut oil for a while now, so this is awesome! and this recipe sounds absolutely delicious and perfect for summer

  91. Carolyn says:

    Thank you soooo much for the giveaway! I got my shirts in yesterday that has my blog logo on it…..I LOVE THEM! I also really liked the company–great prices and excellent service. I’ll for sure blog about it and link it back to you as well. Thanks again!

    This blueberry dish looks absolutely devine!! I think I will put it in my “must try” pile =) I also “pinned” it on pinterest!

  92. Caroline says:

    I love blueberries!

  93. Juliana says:

    This looks delicious as I just started to incorporate coconut oil in my cooking/baking.
    Love this pudding and cake all together and the flavor of this dessert is just perfect.
    Hope you are having a great week Lisa 🙂

  94. Ed Nemmers says:

    That Mark Bittman book has always intrigued me!

  95. jennifer says:

    That cake looks amazing!
    Also I would love a cookbook like that, my last all-purpose book got a little destroyed by a kitten about a year ago…

  96. kimbly says:

    I’d love to read through “How to Cook Everything”. I’d bet there are amazing tips!

    kimbly at g mail dot com

  97. Nancy says:

    thanks for the giveaway, I’ve been wanting this book for a long time!

    nblexp ( at ) gmail (dot) com

  98. Debbie Kennedy says:

    I have never used coconut oil before in any of my baking. This would be great to change things up a bit. Would love to try it.

  99. Carolyn says:

    I got my post up of the shirts! I hope you can jump over and check it out! Have a great Wednesday =D

  100. Tracy says:

    I love coconut oi, but it is SO expensive where I live I have never bought any for my family – just had it at other peoples homes. Smells great to unlike crisco LOL.

  101. Regina M says:

    I need to learn to bake with coconut oil.

  102. sandy says:

    i’ve always wanted to try coconut oil, but i haven’t wanted to purchase it without trying it first . thanks for the chance to win some

  103. susan smoaks says:

    that looks so good, i would love to try coconut oil
    susansmoaks at gmail dot com

  104. carolpie says:

    I would love to try not only your recipe, which looks delicious, but the coconut oil. Sounds spuer!
    spcale at yahoo dot com.

  105. carolpie says:

    I now Follow @parsleynsage on Twitter

    spcale at yahoo dot com.

  106. brittney says:

    Thanks for the chance to win!
    brittneydejajason at gmail dot com

  107. carolpie says:

    Follow @kelapo_coconut on Twitter

    spcale at yahoo dot com.

  108. ashley simson says:

    id love this! ive never tried this before

  109. Kimberley W says:

    Awesome prizes (and great write-up on the dessert, too)! Many thanks for the giveaway!!

  110. Sand says:

    I would love to win this because I love cooking!

  111. brian e. says:

    Thanks for the giveaway…great book…one of the best !, and we use coconut oil at our place regularly !

    senorpiero [at] yahoo [dot] com

  112. brian e. says:

    Like Kelapo Coconut on Facebook: bryan eason

    senorpiero [at] yahoo [dot] com

  113. brian e. says:

    Following YOU via Twitter: @brianpiero

    senorpiero [at] yahoo [dot] com

  114. James Coyne says:

    I love a good book

  115. James Coyne says:

    i follow parsleynsage on twitter


  116. James Coyne says:

    i follow kelapo_coconut on twitter


  117. James Coyne says:

    i like kelapo coconut on facebook

  118. Gianna says:

    I LOVE blueberries 🙂

  119. this looks fabulous deliciously done

  120. Crumbs of Love says:

    Hey Lisa, Great looking cake! (and no, it doesn’t need anything on top to make it look pretty)
    Best, sandie

  121. Crumbs of Love says:

    And I follow you on twitter

  122. wow what a pudding, it looks so creamy.

  123. You got a nice post and yummy photos here as always. The mixture of blueberries, and coconut lime makes it healthy and delicious. Thanks for the recipe. This is worth a try.

  124. betty says:

    oh wow – i cant decide which post to comment on- everything truley looks amazing!!!!!!! keep up the gr8 work, i’ll definitely come back for updates 😀

  125. Ling says:

    Hi, I tried your recipe and it was good. Even my hubby who usually dislike blueberries ate asked for 2nd and 3rd helpings. I didn’t have lime juice at that time and so replaced it with orange juice. I didn’t use orange zest as it was too bitter. BTW, my pudding layer didn’t turn out to be jiggly…more of a custard consistency. Hmmm, i wonder how to make it softer. Thanks for sharing 😀

    • lisamichele says:

      Hi, Ling! Glad your hubby loved it! I think the coconut milk is what makes the pudding a little more dense so it’s kind of custardy. You could use what the original recipe calls for which is plain buttermilk. However, I think it’s supposed to be custardy, but then you wonder why it isn’t called Blueberry Custard Cake LOL The original here..

      • Ling says:

        Thanks, Lisa! I wonder whether adding hot water to the final batter would make the custard layer more pudding-like…hmm. I shall try the buttermilk version the next time too 🙂

  126. Pingback: Sweet Pea's Kitchen » Coconut Layer Cake

  127. paxgirl says:

    I happened across your page via Pinterest. I love blueberry ANYthing and can’t wait to try this!

  128. Pingback: Magic Blueberry Coconut Lime Pudding Cake | STL Cooks

  129. Sarah says:

    Use a water bottle to seperate eggs! It’s super easy that way! Put the mouth piece to the yolk, press the bottle, then release – it suctions it right up. I have this in the oven right now. Also substituted coconut oil for butter, milk with a little lemon juice for buttermilk, and gluten free all purpose flour, half blueberries and half blackberries, also ran out of sugar so had to use a little brown sugar. Excited to see how it turns out.

  130. SiouxChef says:

    I’m a little confused about why the 1 cup minus 1 tbl. Why the reduction in coconut oil?

    • Lisa says:

      Hi SiouxChef (love the name!). You mean the reduction in the coconut milk, right? The reason for this is because you want to curdle the coconut milk as you would whole milk for buttermilk. The tablespoon of lime juice curdles the coconut milk, so it’s similar to buttermilk. However, I wanted to keep the measurements exact, as even one extra tablespoon of liquid can alter a recipe, hence the removal of 1 tablespoon coconut milk, replaced by the tablespoon of lime juice.:) I hope that answers your question. If not, let me know 🙂

  131. AVIVA says:

    Just curious is the toasted coconut sweetened or unsweetened? Thanks! Looks delish!

  132. Eileen says:

    Just found your recipe on Pinterest and it sounds yummy! I can’t access the previous comments for some reason so forgive me if this had already been answered. The ingredient list calls for 3 eggs but the directions say to beat the 4 egg whites. Is there an extra white added? Thanks for sharing the recipe!

    • Lisa says:

      Hi, Eileen! Thank you so much for pointing that out! You see, I added an extra white, but 3 egg whites is fine. I corrected the recipe to read that. Hope you enjoy it!

  133. Lisa T. says:

    This looks delicious. Have you ever tried it with almond flour for a gluten free recipe? I may have to attempt it.

    • Lisa says:

      Thank you, Lisa! No, I’ve never tried it with almond or any gluten-free flours, but it is worth a try! I think almond flour sounds like a great idea (I love cakes made with just almond flour..the chew is lovely), and now I’m curious to try it. If you try it, could you please report back? 🙂

  134. Brenda K says:

    I totally messed this up, but I’m sure it will be fine once I smother it in some freshly-whipped cream! I WILL be making a do-over!

    • Lisa says:

      Aww..I’m sorry to hear that, Brenda! How did you mess it up? I’m assuming it’s merely aesthetic if whipped cream takes care of the problem? 😛

  135. Pingback: Magic Blueberry Coconut Lime Pudding (Custard) Cake | Food- Mafia

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