Saturday, January 19, 2013

Coconut Starfruit Upside-Down Cake with Blueberry Explosion!

I was given a couple of fresh starfruit (aka: carambola) and since I don't normally have an opportunity to work with them I wanted to make something fun.  So, here it is: Coconut Starfruit Upside-Down Cake with Blueberry Explosion (you can see), inspired by the beauty of starfruit and a recipe for Pineapple Upside-Down Cake in the book "Cooking with Coconut Flour" by Bruce Fife, N.D.  I just LOVE the star pattern along with the colorful blueberries.  The coconut batter gives a gluten-free and low-carb exotic twist on the classic cake and I have made several modifications such as making it sugar-free.  A beauty, that's for sure!


2 starfruit
handful blueberries
juice 1/2 lemon
2-3 tbs unsweetened shredded coconut

1/4 cup butter, melted
6 eggs
1/8 tsp salt
1 tsp vanilla
juice 1/2 lemon
stevia, to taste
1/2 cup sifted coconut flour
1/2 tsp baking powder


Grease a 8x8 or 9x9 round cake pan or spring form pan.  Trim the brownish edges from the 5 points of the starfruit.  Next, cut off the two sides, then slice the rest.

Arrange the starfruit on the  bottom of the pan.  Add blueberries evenly in between starfruit.  If you have more starfruit arrange a second layer or eat it and share it with your dog.

Sprinkle shredded coconut across fruit then drizzle lemon juice evenly across.

Preheat oven to 350 degrees F.  Whisk together the eggs, then add the melted butter, salt, vanilla, lemon juice, and stevia.  Mix thoroughly with wire whisk or electric beaters.  Mix together coconut flour and baking powder in a separate bowl then combine with the liquid-mix and mix thoroughly until there are no clumps left.

Use spatula to carefully scoop out batter onto fruit topping.  VERY carefully spread the batter evenly across the fruit, being careful not to move the fruit below (you can see in my photo one of the blueberries came through when I did this... do it carefully!).

Bake at 350 for 30-34 minutes or until a knife comes out clean when stuck through middle of cake.

Remove from oven and allow to cool  enough to handle.  While still warm, turn on to a plate.

Serve warm or place in the fridge to serve later.  You can let it warm to room temperature before serving if storing in the fridge.


  1. this is yummy! Raw, it was very different than yours. It was very, very thin, not a batter. More like eggs with a little flour. Which makes sense. Each large egg is about 1/4 cup, and 6 are 1.5 cups of liquid. Against 1/2 cup flour it's not going to make a thick batter. Can you check those measurements? Thanks!

  2. I'm sorry there was confusion. No problem, yes, the measurements listed are correct. What sort of flour did you use? It might be very thin with other flours but the coconut flour soaks up the liquid and expands pretty drastically. You might also try not sifting the flour (then, be sure to mix the batter extra well to work out the lumps), as sifting you'd end up with a little less flour since it loosens it. Let me know how it works for you! And, enjoy the yumminess! :)

  3. We've never had starfruit, what's it taste like? My son is very allergic to pineapple, is this a good replacement.

    1. I would call starfruit's taste citrus-like, but several wikipedia refers to it as a flavor combination of apples, pears, and the citrus-family with a grape-like consistency and I would say that sounds about right. I really can't say if it's a good replacement for pineapple as all allergies are unique to the individual and I don't know if starfruit contain the same properties that make him allergic. You might want to ask your doctor or research that to find out. Let me know... that would be great to be able to replace it. For this recipe, you could also experiment with different types of fruit for the "topping." Here's the wikipedia article that has some more interesting information on the starfruit:
      I learned more about them reading that than I knew before. Growing up in Florida I had a starfruit tree so, at some times, had a lot to snack on, I'm still learning more about them.

      Let us know what you find out! :)

  4. Thanks for the reply about the flour:liquid ratio. Will try those things and let you know!

  5. Hi! I made this cake today with apricots and blueberries and it turned out really well. Thank you!


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