Customer service

Home Recipe overview Coconut cake with blueberries

Recipes Gluten-free Baking Sugar Free Cakes Dessert

My mom had found the recipe for this cake on another food blogger's website. Mom is just not a fan of stevia, so she replaced it with coconut blossom sugar. A dough recipe using only coconut flour, I usually find a bit on the dry side and I found that to be the case a bit now. The cake was delicious, even with coconut flour, but I still recommend using almond flour as well. It makes the cake just a little more creamy.

Recipe

Coconut cake with blueberries

A delicious combination of flavors: coconut, blueberries and a hint of lemon. An ideal and gluten-free snack!

Course	Dessert
Kitchen	American
Servings	10-12 points

Preparation time

Preparation time	10 min
Time in oven	50 min
Total	1 hr

Ingredients

45 grams of coconut flour
45 grams almond flour
50 grams of coconut blossom sugar
pinch of salt
100 grams of coconut oil
250 ml coconut milk
2 tablespoons of lemon juice
1 tablespoon lemon zest
6 eggs
1 tablespoon vanilla extract
150 grams fresh blueberries

Coconut cake with blueberries

Preheat the oven to 175 degrees.
Mix the flour with salt.
Put the eggs with coconut milk, coconut blossom sugar, lemon juice, lemon zest and vanilla extract in a bowl and mix it for a few minutes. Then add the melted coconut oil and the dry ingredients. Mix into a batter.
Grease a 20 cm spring form and pour the batter into it. Make the top evenly and divide the blueberries over the spring form.
Bake in 50-60 minutes.

Grater

Mixing bowls

Coconut cake with blueberries

Preparation time

Ingredients

Coconut cake with blueberries

Cart