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Lemon Blueberry Cake with Coconut Lemon Glaze

A perfect summer dessert. A light lemon cake filled with fresh blueberries and sweetened with Kokada Original. Finished with a lemon coconut glaze icing.
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Preheat

350°

Time

80-90 min

Servings

8-10

Difficulty

Medium

WHAT YOU WILL NEED

Cake

· 2 1/4 cups flour

· 1/2 cup sugar

· 1/2 tbsp baking powder

· 1/4 tsp salt

· 1/4 cup Kokada Original

· 1/4 olive oil

· 1 cup non dairy milk (we used soy)

· Zest of 1 lemon

· 1/4 cup lemon juice

· 2 tsp vanilla extract

· 1.5 – 2 cups blueberries

Coconut Lemon Glaze

· 1/4 cup coconut cream

· 2 tbsp lemon juice

· 1 cup powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Whisk dry ingredients in a large bowl. Measure flour by scooping it into a measuring cup and

leveling it off using a knife.

3. Whisk together the wet ingredients (Kokada, olive oil, soy milk, lemon juice, lemon zest,

vanilla extract).

4. Add the wet to the dry mix. Fold together until just combined.

5. Add in the blueberries, saving a handful for the top. Mix until just combined.

6. Pour the batter into a parchment lined loaf pan.

7. Sprinkle the remaining blueberries on top.

8. Bake for 60-65 minutes.

9. While the cake bakes, make the glaze by whisking all ingredients together.

10. Allow the cake to cool, then pour the glaze and enjoy. Add an extra drizzle of Kokada for

more natural coconut sweetness!

THIS RECIPE CALLS FOR....

1/4 cup of KOKADA Original

Don’t have any? First off, why not? And secondly let us help you!

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