THIS RECIPE CALLS FOR....
1/4 cup of KOKADA Original
Don’t have any? First off, why not? And secondly let us help you!
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
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!
Don’t have any? First off, why not? And secondly let us help you!
WE LOVE MAIL
360 Executive Ct
Suite 101
Hillsborough, NC, 27278
EMAIL US
customerservice@eatkokada.com