Gluten-free coconut-Blueberry Cake
55g shredded coconut
30gr ode maïzena
4g baking powder (gluten-free)
180g white cheese or Greek cow or sheep yoghurt)
The juice and zest of a lemon
Juice of 2 lemons
Preheat the oven to 165oC
Mix eggs and sugar well
Add melted butter
Add white cheese and lemon zest and juice
In another bowl, combine polenta, coconut and yeast
Add this egg mixture / sugar / butter / lemon
Grease your mold
Fill the cubes evenly. Add a blueberry.
30 minutes at 165 degrees C
Mix the juice of the 2 lemons and add the sugar. Mix well.
When the cakes are still hot, cover them.