Lemon, Blueberry & Coconut Cake
This Lemon, Blueberry and Coconut Cake is bursting with summery flavours. Deliciously moist, and so simple to make.
12 or cut into 16 smaller pieces.
1 packet of Simply 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 Simply Low Carb - 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.
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!
Nutrition based on 12 serves.