Rosemary berries butter cake with berries chocolate cup and lemon coconut balls

Keep it simple. That’s my motto for a scrumptious dessert, we got dessert sorted

We have all been clocking up extra kitchen time due to lockdown, and no celebrating birthdays with family members. Thanks to God we have zoom. Nothing will stop me from baking my own birthday cake. I have got plenty creative inspiration and craving for a delicious dessert.

Let’s get a little playful with recipes that use clever freezing fruits and chocolate to add and to complement birthday cake, prepare a healthy snack such as lemon coconut balls that don’t compromise on great flavour. My easy birthday cake is a mouth-watering combination of savoury, sweet and zesty flavours. Let’s get baking!!!!


200 g cake flour
1/4 Tsp baking powder
1/4 Tsp salt
200 g rosemary infused butter
30 g margarine or butter
250 g castor sugar
10 g icing sugar
4 large eggs
half lemon zest
1 1/2 Tsp vanilla extract
300 ml double cream
120 ml orange juice
185 g blueberries, wash and dry, extra 15 g for putting inside chocolate cup
3 strawberries, wash, dry and cut into slices, for cake
1 strawberry to support the chocolate cup, slices
2 strawberries, slices for putting inside chocolate cup
Orange marmalade jam, spread on top of cake for gloss (OPT)


Preheat 170 degrees C. Grease and flour loaf pan lightly. Use medium loaf pan.

Sift together flour, baking powder and salt. Beat both butter and margarine until it becomes very creamy about 2 minutes. Gradually add 1 big ladle both 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 zest and vanilla.

Followed by flour mixture alternate 3 batches with double cream 2 batches; folding until flour and double cream with orange juice incorporated. Scrapping sides at all times. Spoon batter into prepared pan then gently press 185 g blueberries and 3 cut strawberries into batter.

Give a couple knock on bench and bake for 70-80 minutes or until skewer out clean. Remove from oven, cool on pan for 1 hour. Transfer to serving plate to cool further. Once it has cooled, decorate it with lemon coconut balls on 4 corners, next filled with berries chocolate cup, strawberry slices to support the cup in the centre, and the remaining lemon coconut balls around the cup.

Then before serving, cut a few pieces and lay it beside the whole cake on the right with the berries chocolate cup at the left, followed by a lemon coconut on the plate next as shown on picture.

Note: You may use thicken cream, or sour cream. You can omit lemon coconut balls. Or you can use fruits of your choice or even just plain butter cake. As this is a birthday cake, I added berries chocolate cup which I had freeze it; and use lemon coconut balls for creative decorations.

For the chocolate cup I use my Blueberries cake with snitch and heart chocolate shredded coconut and strawberries flowers recipe. I have made them and freeze it -2 halves. For you if you don’t have refer to the link attached:

For the lemon coconut balls:



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