Coconut and Blueberry Cake

Spotting a tasty sounding cake recipe that made use of coconut flour and was also dairy free, we took a look and decided it was something we had to try.

The ingredients we used were -

4 medium eggs

125g caster sugar

100g Lucy Bee Coconut oil, melted

50g coconut flour, sifted

1 tsp gluten free baking powder (we used Dr Oetker)

50g desiccated coconut

150g blueberries

Quite a simple to make cake.  The eggs and sugar were whisked together using the electric hand mixer until they'd doubled in volume.  

The melted coconut oil was then slowly drizzled into the egg/sugar mix to combine.

Next, the dry ingredients were folded through to incorporate fully.

Finally the blueberries were added and stirred into the cake mix.

Pouring the cake mix into a lined, round 7" cake tin, the cake was then baked in a 160º fan oven for 30 minutes... after this time the oven temperature was reduced to 150º and the timer set for 20 minutes.  We checked the cake when the timer went off and saw that a knife blade came out clean so removed the cake from the oven.

Placing the cake on a wire rack to cool in its tin for 10 minutes, we allowed it to cool a little before turning it out of the tin and leaving

it to cool fully.

Dusting the top of the cake with icing sugar, we sliced it and served with fresh strawberries and cream (obviously leave out the cream if your aim is a
dairy free cake/dessert).

It was a lovely moist cake and, surprisingly, the texture was airy and light.