This Lemon, Blueberry and Coconut Cake is bursting with summery flavours. Deliciously moist, and so simple to make.



  • 1 packet of our Low Carb Vanilla Cupcake Mix
  • 2 eggs
  • 1 cup (250ml) of plain yogurt/ coconut yogurt
  • 1/2 cup (50g) of desiccated coconut
  • 2TB sweetener of choice (optional)
  • 1 large lemon (for Juice and rind)
  • 1/4 cup (60ml) of melted butter or coconut oil
  • 3/4 cup blueberries.


  1. Preheat your oven to 170 deg.
  2. Line a 20cm round or 20 cm long loaf tin with baking paper.
  3. Combine coconut, sweetener if you choose and vanilla cake mix in a large bowl.
  4. In a separate bowl combine eggs, yoghurt, lemon juice & rind and melted butter.
  5. Pour wet ingredients into the dry ingredients and fold to combine.
  6. Once combined, sprinkle on top the blueberries and fold through twice only (any more will leave you with a purple/grey coloured cake!
  7. Spoon batter into prepared tin and bake for 45 minutes.
  8. Once cooled – cake can be decorated with either a Lemon Cream Cheese Frosting (following directions on pack of Low Carb Icing Mix) OR our Yogurt Glaze Icing recipe
  9. Decorate with blueberries, lemon slices or coconut!

For more great Low Carb recipes, click here

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my facebook page