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Blueberry, Lemon + Coconut Cake
MY DARLING LEMON THYME14Ingredients
90Minutes
370Calories
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Ingredients
US|METRIC
9 SERVINGS
- 125 grams softened butter (1/2 cup + 1 tablespoon)
- 200 grams raw sugar (unrefined)
- 1 tsp. vanilla extract
- 1 lemon
- 2 large free range eggs (at room temperature)
- 75 grams desiccated coconut (3/4 cup + 2 tablespoons)
- 105 grams brown rice flour (fine)
- 55 grams potato starch (often called potato flour in NZ/Aus)
- 1 1/2 tsp. gluten-free baking powder
- 2 Tbsp. coconut milk (or cow/almond/rice milk)
- 1 cup blueberries fresh (or frozen + 1/2 cup extra to sprinkle on top)
- 1/2 cup unsweetened flaked coconut (to sprinkle on top)
- gluten free icing sugar (or coconut flour, to dust)
- whipped cream (Softly, or natural yogurt, to serve)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium210mg9% |
| Potassium220mg6% |
| Protein4g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber4g16% |
| Sugars27g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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