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Blueberry, Lime and Coconut Breakfast Cake

Deborah, Taste and Tell
  • 50 minutes
  • Serves 8 to 10

INGREDIENTS

2 cups

all-purpose flour

1/2 cup

packed brown sugar

1 tsp

baking powder

1 tsp

baking soda

1/2 tsp

salt

2

containers (5.3 oz ea) Blueberry Silk® Dairy-Free Yogurt Alternative

2

eggs, lightly beaten

4 tbsp

coconut oil, melted and cooled

grated zest of 2 limes

1 cup

fresh blueberries

1 cup

sweetened flaked coconut

1 cup

powdered sugar

1 1/2 tbsp

fresh lime juice

1/2 cup

toasted coconut

grated zest of 1 lime