Blueberry Coconut Cake

Blueberry Coconut Cake

Preparation

15 mins

Cooking

35 mins

Makes

12 serves

Low FODMAP serve

1 serve

Our easy low FODMAP Blueberry Coconut Cake is absolutely delicious! Made with our world first low FODMAP Wheat Plain Flour, this cake can be enjoyed by the whole family without the tummy troubles. Best served warm with a cup of tea or coffee, this blueberry coconut cake is perfect for afternoon tea. Baked in 35 minutes, this easy recipe can be whipped up in a moments notice and the blueberries can be substituted with your favourite seasonal low FODMAP berries. Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!

Blueberry Coconut Cake

What you'll need

Lo-Fo Pantry Plain Flour

1 ½ cups Lo-Fo Pantry Plain Flour

caster sugar

1 cup caster sugar

desiccated coconut

1 cup desiccated coconut

butter melted

100g butter melted

eggs

3 eggs

milk

½ cup lactose free milk

vanilla extract

1 teaspoon vanilla extract

blueberries

200g blueberries

shredded coocnut

½ cup shredded coocnut

Process

Step 1

Preheat the oven to 180°C fan-forced. Lightly spray a 20cm cake tin with oil and line base and sides with baking paper.

Step 2

Combine flour, sugar and coconut in a medium bowl. Stir in melted butter, eggs, milk and vanilla.

Step 3

Fold in the blueberries.

Step 4

Spoon the cake mixture into the prepared tin. Sprinkle shredded coconut on top.

Step 5

Bake for 30-40 minutes or until cooked when tested with a skewer. Loosely cover with foil during cooking if the coconut starts to brown.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

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