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This easy low FODMAP Blueberry Coconut Cake is absolutely delicious! Made with the world's 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.
Preparation
15 mins
Cooking
35 mins
Makes:12 serves, 1 serve is low FODMAP.
This 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.
1 ½ cups Lo-Fo Pantry Plain Flour
1 cup caster sugar
1 cup desiccated coconut
100gbutter melted
3eggs
½ cuplactose free milk
1 teaspoonvanilla extract
200gblueberries
½ cupshredded coocnut
Preheat the oven to 180°C fan-forced. Lightly spray a 20cm cake tin with oil and line base and sides with baking paper.
Combine flour, sugar and coconut in a medium bowl. Stir in melted butter, eggs, milk and vanilla.
Fold in the blueberries.
Spoon the cake mixture into the prepared tin. Sprinkle shredded coconut on top.
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.
Original recipe created by Lindsay Fordham @thatlofolife
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