Coconut Blueberry Coffeecake

1/3 cup coconut flour

1 cup + 1 Tbsp. all-purpose flour

3 tsp. baking powder

1/2 tsp. sea salt

2/3 cup granulated sugar

1/2 cup coconut oil, room temperature

1 cup coconut milk, beverage style

2 large eggs

2 cups blueberries (fresh or frozen)

1 cup unsweetened shredded coconut

1. Preheat oven to 375 degrees F. Lightly grease two 9” round cake pans with coconut oil or cooking spray, and set aside.
2. In a medium bowl, toss blueberries with 1 Tbsp. all-purpose flour. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, add coconut flour, remaining 1 cup all-purpose flour, baking powder, salt, and sugar. Stir briefly to combine and break up any clumps.
4. Add coconut oil and mix on medium low speed to blend in coconut oil, until mixture resembles slightly damp sand.
5. In a 2-cup measuring cup, whisk together coconut milk and eggs. With the mixer running on low speed, add coconut milk-egg mixture to the batter. Stir until just combined, being careful not to over mix.
6. Remove bowl from stand mixer and let stand for 5 minutes. This helps the coconut flour absorb some moisture; you will notice the batter thicken.
7. After the batter has rested 5 minutes, gently fold flour-coated blueberries into the batter by hand. Be careful not to break up blueberries, or they will cause the batter to turn blue!
8. Divide the batter equally between the two prepared cake pans, gently smoothing it out to fill the pan.
9. Divide the shredded coconut between the two pans, sprinkling 1/2 cup evenly over the top of each cake.
10. Bake the cakes at 375 degrees F for 25-30 minutes, until a toothpick inserted in the center comes out clean. (Note: Your cake will take on the longer side if using frozen blueberries.)
11. Cool the cakes in the pan completely, and slice to serve once cooled.