Lemon, blueberry & coconut cake

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Serves: 14 (approx 70g serves)

Category: Cakes


  • 1 cup self raising flour
  • ½ cup wholemeal self-raising flour
  • ½ cup brown sugar
  • ⅓ cup shredded coconut
  • Rind of two medium sized lemons
  • 1 cup fresh or frozen blueberries
  • ½ cup canola oil
  • 2 eggs
  • 1 cup reduced fat milk


  1. Preheat the oven to 180°C
  2. Line loaf tin with baking paper
  3. Combine all dry ingredients (including berries) in a mixing bowl. Make a well in the centre
  4. Combine all wet ingredients in a jug, pour into the dry ingredients. Mix well until smooth
  5. Place mixture in tin and bake for approximately 40 minutes or until a skewer inserted comes
    out clean.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 770kJ 1091kJ
Protein 3.4g 4.8g
Total fat 10.7g 15g
Saturated fat 2.1g 3.0g
Carbohydrate 18.2g 25.8g
Sugars 8.0g 11.4g
Dietary Fibre 1.5g 2.1g
Sodium 125mg 177mg

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