Lemon and Coconut Cake

A twist on a classic lemon loaf cake, lower sugar and topped off with lemon Boost Bites and coconut yoghurt. This cake is a perfect afternoon treat to enjoy with a good cuppa.

Ingredients

• 1 1/2 cups of flour
• 1/4 tsp baking powder
• 1 stick of butter softened to room temperature
• 3/4  cup of granulated sweetener
• 2 packets of boost ball lemon drizzle bites (get your's here)
• 2 tbsp lemon zest
• 1/2 tablespoons. lemon juice
• 10 tbsp (6 for the cake, 4 for the icing)  coconut yoghurt 
• 1 tsp vanilla extract 
• 2 Eggs

Method

1. Preheat your oven to 200 degrees C.
2. Butter up your nonstick round cake tin and set aside.
3. Take one packet of boost balls and mash up/ chuck in a blender for 20 seconds or until ground down and add into a bowl with the flour and baking powder.
4. In a medium mixing bowl creme together the sweetner and the butter for around 3-4 minutes or until thoroughly combined. 
5. Then add the lemon juice, coconut yoghurt and the vanilla extract into the butter and sugar mix and mix in well for a further minute.
6. Take the first bowl with the flour mixture in it and pour about half of it into the mixing bowl. Set the mixer on slow and mix for about 10 seconds.
7. Then add one egg to the bowl and mix for 10 seconds and then repeat the process until all of the ingredients have been mixed together in the mixing bowl.
8. Pour into the buttered cake tin and bake for 35 - 40 minutes or until a toothpick comes out clean.
9. Allow to cool properly before adding the rest of the coconut yogurt to the top and using the other packet of boost bites to garnish.

---