LEMON, COCONUT AND BLUEBERRY CAKE
125 g butter
250 ml sugar
3 extra large eggs
250 ml lemon juice
250 ml cake flour
15 ml baking powder
2,5 ml salt
2 cups coconut
I added 200 g blueberries to the mixture
Cream butter and sugar together. Add eggs one at a time beating well after each addition.
Stir in lemon juice.
Sift flour, baking powder and salt. Add to butter mixture with the coconut and blueberries.
Mix well. Bake for 45 minutes at 180 degrees C.
While baking make the syrup:
250 ml sugar
250 ml water
Bring to the boil and boil until sugar dissolved.
As soon as cake comes out of oven pour the hot syrup over.
Leave to cool. Also tastes good with ice cream or cream.
Note: I used a 26 cm loose bottom pan – you could use a smaller pan – it will come out a bit higher. As you can see the cake is not a very high cake.
Recipe and photo Zelda Ellis
Suggestion from Brandon Carlo Windvogel:
It’s a good idea to cover the blueberries with icing sugar before adding to the batter thus will prevent them from sinking to the bottom during the baking process.
