A moist, fluffy lemon and blueberry cake, where fermented coconut adds moisture and a gentle tang that lifts the lemon, with no dairy needed. It's finished with a simple lemon glaze. It takes 240 g of coconut, so the 500 g size is ideal for this recipe.
Ingredients
- 240 g of natural fermented coconut
- 180 g of sugar
- 3 large eggs
- 100 ml of mild olive oil or neutral oil
- Zest of 2 lemons
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
- 200 g of plain flour
- 2 teaspoons of baking powder
- ¼ teaspoon of fine salt
- 150 g of blueberries (fresh or frozen)
- 100 g of icing sugar, for the glaze
- 1½ tablespoons of lemon juice, for the glaze
Method
- Preheat the oven to 175 °C. Grease and line a 23 x 13 cm loaf tin.
- Rub the lemon zest into the sugar with your fingers until it smells intensely of lemon. Add the fermented coconut, eggs, oil, lemon juice and vanilla, and whisk until smooth.
- Mix the flour, baking powder and salt, and fold them into the wet mixture just until combined. Toss the blueberries in a tablespoon of flour and fold them in gently.
- Pour the batter into the tin and bake for about 50 minutes, until golden and a skewer comes out clean. If it browns too quickly, cover it with foil after 35 minutes.
- Leave to cool for 15 minutes, then turn out onto a rack. Mix the icing sugar with the lemon juice and pour the glaze over the cooled cake.
Time: 75 minutes · Serves 10
You might also like our no-bake lemon tart with fermented coconut. Find COCO by Angela at your nearest shop.