Blueberry, Lemon and Coconut Cake Recipe

Name: Blueberry, Lemon and Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup, plus 1 tablespoon softened butter; 1 cup unrefined cane sugar; 1 teaspoon vanilla extract; Zest from 1 lemon, finely grated; 2 large free-range eggs, at room temperature; 3/4 cup, plus 2 tablespoons unsweetened dried coconut; 3/4 cup super-fine brown rice flour; 1/3 cup potato starch; 1 1/2 teaspoon gluten-free baking powder; 2 tablespoons coconut milk (or almond/rice milk); 1 cup blueberries, plus 1/2 cup to sprinkle on top; 1/2 cup unsweetened flaked coconut, to sprinkle on top; Gluten-free powdered sugar or coconut flour, to dust; Softly whipped cream or natural yogurt, to serve

Servings: persons

1/2 cup, plus 1 tablespoon softened butter
1 cup unrefined cane sugar
1 teaspoon vanilla extract
Zest from 1 lemon, finely grated
2 large free-range eggs, at room temperature
3/4 cup, plus 2 tablespoons unsweetened dried coconut
3/4 cup super-fine brown rice flour
1/3 cup potato starch
1 1/2 teaspoon gluten-free baking powder
2 tablespoons coconut milk (or almond/rice milk)
1 cup blueberries, plus 1/2 cup to sprinkle on top
1/2 cup unsweetened flaked coconut, to sprinkle on top
Gluten-free powdered sugar or coconut flour, to dust
Softly whipped cream or natural yogurt, to serve

1
Preheat oven to 335.
2
Grease and line a 9-inch loose-bottom cake pan with parchment paper.
3
Cream the butter and sugar until light and fluffy using either an electric mixer or wooden spoon.
4
Stir in the vanilla and lemon zest.
5
Add eggs one at a time, beating well between each addition.
6
Add dried coconut and sift over brown rice flour, potato starch and baking power.
7
Stir until just combined before adding coconut milk and folding in 1 cup of the blueberries.
8
Spoon the mixture into the prepared pan, sprinkle the top with the remaining 1/2 cup of berries and flaked coconut.
9
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
10
Cool in pan.
11
Sprinkle with a little powdered sugar or coconut flour and serve with natural yogurt or softly whipped cream.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup, plus 1 tablespoon softened butter, 1 cup unrefined cane sugar, 1 teaspoon vanilla extract, Zest from 1 lemon, finely grated, and more.

Yes, Blueberry, Lemon and Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry, Lemon and Coconut Cake

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