Blueberries cake with snitch and heart chocolate shredded coconut and strawberries flowers

What is Age? Ageing is a gift from God. Your mind and soul receive the nutrients from God will enhance your ageing growth in Grace – characteristics, living fully alive, with a good behaviour. Age is not just about the number of years you’ve been around say 70, 80 or 90+. Be thankful to have aged.

Corona virus has changed a lot of people’s lives in good and bad ways. Certainly, has made us come closer to God and realise how much we miss the family – not able to see them as much as we used to. Time is all we have to share precious moments with family.

We celebrated our mother big number birthday yesterday on zoom. The flowers will be given later. Sharing memoirs of her in each of our lives. Grateful for her love, encouragement, strength, trusting us to grow to be great. We each of us, my sisters with families and I are proud to have a loving domineering mom.

I have recreated Reynold’s MasterChef snitch. Though, it does not look as professional as his creation. The snitch chocolate look like Jurassic tyrannosaurus egg; about to hatch sitting in shredded coconut nest; heart shape chocolate is the heart the mother left there as a sign of protection. Strawberries flowers are the borders of their home and food. It’s moist, soft, and delicious with fruits, shredded coconut, and chocolate. Happy Birthday mom!!!!


Snitch and heart chocolate one day in advance

225 g melting chocolate, melted, add 1 1/4 Tsp oil, stir to mix. When cool slightly pour into the chocolate moulds – 2 halves cup, and 1 heart shape. Place in freezer to set. The next day remove from freezer and moulds


300 g pl flour
1/2 Tsp baking powder
1/4 Tsp salt
250 g butter
250 g white sugar
4 large eggs
1 1/2 Tsp vanilla extract
300 ml sour cream
100 ml orange juice
185 g blueberries, wash and dry

Decorations and fillings for snitch

60 g blueberries for snitch and decorate on plate
1 Strawberry cut into 4 slices to hold snitch, 1 whole strawberry, wash for the half open snitch
4 strawberries, wash, dry, and cut into flowers
130 g shredded coconut, toast lightly brown, as nest for the egg and for strawberries as decoration


Spread apricot jam on top of cake when it had cool completely (OPT)


Preheat 170 degrees C. Grease and flour loaf pan lightly. Use small square 20 x 20 cm pan.

Sift together flour, baking powder and salt. Beat butter until it becomes very creamy about 2 minutes. Gradually add 1 big ladle sugar and continue beating well for 4 minutes until fluffy and light. Reduce speed to low add egg 1 at a time beating well each addition and remember scrapping down the sides. Next add vanilla.

Followed by flour mixture alternate 3 batches with sour cream 2 batches; folding until flour and sour cream with orange juice incorporated. Scrapping sides at all time. Add blueberries, mix well.

Spoon batter into prepared pan. Smooth top and bake for 70 minutes or until skewer out clean. Remove from oven, cool on pan for 1 hour. Transfer to serving plate. Once it had cooled completely, the next day spoon some toasted light brown shredded coconut onto the middle of cake make it like a round nest.

Remove the cups chocolate from moulds, add one cup with some shredded coconut and blueberries. Place the other cup on top. Warm up the remaining chocolate, using teaspoon back seal the 2 cups; leaving some crack in between. Place in freezer for 45 minutes to harden the seal. In the meantime, cut strawberries to make flower, lay it on 4 corners of cake.

Then sliced 1 strawberry into 4 pieces to hold the egg, when you put the egg on top of shredded coconut. Next remove chocolate from heart shape; place it in front of you with a candle. Scatter with remaining shredded coconut on the strawberries flowers and around the heart. Place a candle next to it.

Note: Oven temperature may vary you might need less or more time. My cake base is not golden brown when I removed it from pan. I put it back into oven; seal the 4 sides with lightly grease oil with 4 sheets foil to prevent the sides and the serving plate from cracking, burning and turning hard for 25 minutes. Checking every 10 minutes. When its light brown; remove from oven and let cool. Then I spread apricot jam to make it glossy.

You may use heavy whipping cream, or thickened cream. You can omit shredded coconut and use desiccated coconut. Or you can use fruits of your choice or even just plain cake. As this is a birthday cake, I added snitch and heart chocolate moulds, shredded coconut as nest, strawberries flowers to make my mom birthday cake looks beautiful and creative in appreciation for her love for me.

To show you what I have inside the snitch, I cut open egg – 2 cups. The bottom have shredded coconut and blueberries and lifted the heart shape with shredded coconut. The top half I place 1 whole strawberries, some blueberries and remaining shredded coconut. Then some more blueberries and shredded coconut next to the cut up cake pieces as shown on pic above. Be creative. Enjoy!!!!



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