Lemon, Blueberry & Coconut Cake

Name: Lemon, Blueberry & Coconut Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 1 pack of Low Carb Vanilla Cupcake Mix; 2 eggs; 1 cup (250ml) of plain yogurt/ coconut yogurt; 1/2 cup (50g) of desiccated coconut; 2TB sweetener of choice or Sugar Free Icing Mix; 1 large lemon (for Juice and rind); 1/4 cup (60ml) of melted butter or coconut oil; 3/4 cup blueberries.

This Lemon, Blueberry and Coconut Cake is bursting with summery flavours. Deliciously moist, and so simple to make.

Lemon, Blueberry & Coconut Cake

The PBCo. Team

Rated 3.0 stars by 1 users

Servings

12 (or 16 smaller pieces)

Prep Time

10 minutes

Cook Time

45 minutes

Calories

189

This Lemon, Blueberry and Coconut Cake is bursting with summery flavours. Deliciously moist, and so simple to make.

Ingredients

1 pack of Low Carb Vanilla Cupcake Mix
2 eggs
1 cup (250ml) of plain yogurt/ coconut yogurt
1/2 cup (50g) of desiccated coconut
2TB sweetener of choice or Sugar Free Icing Mix

Optional

1 large lemon (for Juice and rind)
1/4 cup (60ml) of melted butter or coconut oil
3/4 cup blueberries.

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Directions

Preheat your oven to 170 deg and line a 20cm round tin with baking paper.
Combine coconut, sweetener if you choose and vanilla cake mix in a large bowl.
In a separate bowl combine eggs, yoghurt, lemon juice & rind and melted butter.
Pour wet ingredients into the dry ingredients and fold to combine. Once combined, sprinkle on top the blueberries and gently fold through twice only (any more will leave you with a purple/grey coloured cake!
Spoon batter into the prepared tin and bake for 45 minutes.
Once cooled - the cake can be decorated with either a Lemon Cream Cheese Frosting. Decorate with blueberries, lemon slices or coconut!

Recipe Note

Nutrition based on 12 serves.

Nutrition

Serving Size 73
Calories 189, Protein 6 grams, Fat 14 grams, Saturated Fat 9 grams, Carbs 7 grams, Sugar 4 grams, Sodium 108 milligrams

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Lemon, Blueberry & Coconut Cake