Our tiny freezer is already full of blackberries, and more are ripening on the bushes along the park. Every free half day we have is dedicated to the collection of the new, juicy berries, too perfect, too tempting to be left there. We linger to savor the different flavors, sometimes as sweet as honey, others more sweet and sour, of each and every berry – each unique and different. Here is the satisfaction of gathering them: every bite is a surprise. No store-bought blackberries can surprise us anymore, but these wild ones can. And we just can’t get enough of them. We are eating them in all ways – fresh and naked as a snack, in our morning muesli, with yogurt, and now, also with cake.
After pairing strawberries with polenta, and raspberries with almond, I did blackberries and coconut. The exotic butteriness of the coconut embraces and enhances the tart sweetness of blackberries without taking our anything from their freshness. The delightful crumbly and moist texture will make you want to catch the crumbles left on the plate with the tip of your finger. The buttery topping is a gift, a small treat, giving to this cake an “end-of-summer” touch.
Preheat the oven to 170C/350 degrees. Grease a 23cm/9-inch baking pan.
For the crumble topping, combine flour, coconut, sugar, and butter. With your hands rub in the butter until the mixture is crumbly. Refrigerate the topping, and in the meantime, make the cake batter. Combine the flour, coconut, baking powder, and salt in a small bowl. In a different, large bowl, beat the sugar, oil, and vanilla together until combined. Beat in the egg until smooth. Beat in half of the flour mixture and half of the coconut milk, alternated until completely incorporated.
Scatter half of the blackberries into the prepared baking dish. Then, spread the batter evenly over the berries. Place the remaining berries over the batter. Sprinkle all over the berries with the crumb topping and bake for 45 minutes or until a toothpick runs clean. Let cool.
Serve warm or at room temperature, by itself or with some vanilla bean or yogurt ice-cream, a dollop of whipped cream or greek yogurt.