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Blueberry, Lime and Coconut Breakfast Cake
Blueberry, Lime and Coconut Breakfast Cake
- Recipe Submitted by maryjosh on 10/07/2016
Ingredients List
- Breakfast Cake:
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 containers (5.3 oz ea) Blueberry Silk® Dairy-Free Yogurt Alternative
- 2 eggs, lightly beaten
- 4 tablespoons coconut oil, melted and cooled
- grated zest of 2 limes
- 1 cup fresh blueberries
- 1 cup sweetened flaked coconut
- Glaze:
- 1 cup powdered sugar
- 1½ tablespoons fresh lime juice
- ½ cup toasted coconut
- grated zest of 1 lime
Directions
Preheat the oven to 350ºF. Spray a 9-inch round pan with nonstick cooking spray, then line the bottom with parchment paper. Spray the parchment paper with nonstick cooking spray; set aside.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together the Silk® Dairy-Free Yogurt Alternative, eggs, coconut oil and lime zest.
Pour the wet ingredients into the dry ingredients and stir just until combined. Add the blueberries and coconut, and gently fold in until evenly dispersed. Pour the batter into the prepared pan (the batter will be thick).
Bake in the preheated oven until a tester inserted in the center comes out clean, about 35 minutes.
Remove the cake from the oven and let it sit for 10 minutes before running a knife around the edge of cake and then removing the cake to a cooling rack. Remove the parchment paper from the bottom.
When cooled, make the glaze. In a bowl, whisk together the powdered sugar and lime juice until smooth. Pour over the top of the cake, spreading it to the edges if needed. Sprinkle the top with the toasted coconut, then grate the lime evenly over the top.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together the Silk® Dairy-Free Yogurt Alternative, eggs, coconut oil and lime zest.
Pour the wet ingredients into the dry ingredients and stir just until combined. Add the blueberries and coconut, and gently fold in until evenly dispersed. Pour the batter into the prepared pan (the batter will be thick).
Bake in the preheated oven until a tester inserted in the center comes out clean, about 35 minutes.
Remove the cake from the oven and let it sit for 10 minutes before running a knife around the edge of cake and then removing the cake to a cooling rack. Remove the parchment paper from the bottom.
When cooled, make the glaze. In a bowl, whisk together the powdered sugar and lime juice until smooth. Pour over the top of the cake, spreading it to the edges if needed. Sprinkle the top with the toasted coconut, then grate the lime evenly over the top.
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