Blueberry Coconut Coffee Cake (Paleo, Gluten Free)

My husband came home with a huge haul of fresh produce last week, including TONS of fresh berries. Of course I immediately rinsed them and started shoving them all into my mouth, because…duh. But after I had gotten my fill of them I started thinking about what else I would do with them. I decided I wanted something similar to this Blueberry Coffee Cake and Coconut Bread, but that was closer to being Paleo.

Coconut Coffee Cake from lifeloveandcupcakes.com

I’d say this coffee cake definitely hit the nail on the head! It’s moist and coconutty, and surprisingly filling! Perfect morning snack with a cup of coffee!

Coconut Coffee Cake from lifeloveandcupcakes.com

Blueberry Coconut Coffee Cake
Cake:
¾ cup coconut flour
1 cup almond flour
¼ ts salt
½ ts baking soda
3 eggs
½ cup coconut milk (full fat)
¼ cup melted coconut oil
½ cup honey
½ ts vanilla
½ cup shredded coconut
1 cup blueberries

Topping:
½ cup coconut (shredded or flaked)
¼ cup melted coconut oil
¼ cup gluten free oats
⅛ cup coconut flour
dash of honey

Preheat oven to 350°. Prepare a 9 inch round cake or springform pan by greasing or lining with greased parchment paper.
Mix together all ingredients for the topping and set aside.
In a large mixing bowl, whisk together the dry ingredients.
In a separate bowl, beat together the eggs and coconut milk. Add in the coconut oil, honey, and vanilla and beat with a mixer until frothy.
Pour the wet ingredients into the dry ingredients, and the shredded coconut and beat with a mixer until well combined.
Pour half the batter into the cake pan, then sprinkle with half the blueberries. Spread the rest of the batter, followed by the rest of the blueberries, then sprinkle the topping evenly over the entire cake.
Bake for about 30-35 minutes or until it is set in the middle and a toothpick comes out clean.
Cool on a cooling rack for about 5 minutes before removing from pan.

Print Recipe

Enjoy!

 

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