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Almond Coconut Blueberry Cake - Moist & Old fashioned

Course Dessert
Cuisine global vegetarian


  • 180 gm almond flour or use ground almonds
  • 60 gm desiccated coconut
  • 200 gm caster sugar
  • 70 gm flour
  • 1/4 tsp salt
  • 4 large eggs
  • 200 gm unsalted butter melted at room temperature
  • 1 tsp vanilla extract
  • 2 lemon's zest +juice
  • 150 gm fresh blueberries
  • 1 tsp baking powder


  • Grease a 8 or 9 inc round cake tin and preheat the oven to 180°C
  • Place the almond flour, coconut, sugar, flour, baking powder nd salt in a large mixing bowl and mix to aerate and remove the lumps. I use a fork and a whisk for doing so
  • Using a hand beater, whisk eggs well till they are nice and frothy. Add melted butter, vanilla and lemon zest and mix further till incorporated
  • Add lemon juice, bluberries and mix till they are evenly spread.
  • Pour the batter in the prepared pan and if using almond flakes top the batter with them
  • Bake in a pre heated oven for 40-50 minutes till the skewer comes out clean.
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