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Blueberry Coconut Cake Using the LoFo Pantry Plain Flour

Blueberry Coconut Cake Using the LoFo Pantry Plain Flour

Blueberry Coconut Cake

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.

What you'll need

1 cup caster sugar

1 cup desiccated coconut

100gbutter melted

3eggs

½ cuplactose free milk

1 teaspoonvanilla extract

200gblueberries

½ cupshredded coocnut

Method

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.

 Original recipe created by Lindsay Fordham @thatlofolife

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