Ingredients

• Cake Ingredients
  • 2 cups Kamut flour
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1/4 tsp salt
  • 2 large eggs
  • 1 TBSP baking powder
  • 1 cup Greek yogurt
  • 1/2 cup macadamia nut oil (or oil of choice)
  • 1 1/2 cups blueberries
  • 2 TBSP flour
  • 1 cup flaked coconut shreds
• Lime Drizzle Ingredients
  • 1/2 cup sugar
  • 4 tsp cornstarch
  • 1 cup water
  • 2 TBSP fresh lime juice
  • Lime zest

Directions

• Set oven to 350 and spray a 9-inch cake circle tin with spray oil
• In a large bowl, combine flour, sugar, honey, salt, eggs, baking powder, yogurt, and oil
• In a separate bowl, coat blueberries with 2 TBSP flour
• Fold in blueberries gently to avoid any bursting and turning the batter blue
• Scrape the batter into the baking dish. Bake for 10 minutes; remove, add coconut shreds, and bake an additional 10 – 15 minutes (until a toothpick comes out clean)
• Once the cake has cooled, combine drizzle ingredients (minus zest) and drizzle over the cake. Top with zest and serve! 

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