Coconut Yoghurt Cake with Lemon & Blueberry

• 3 medium eggs
• ¼ cup maple syrup
• 250 g full-fat Greek yoghurt
• 180 g desiccated coconut
• 2 scoops Nuzest Clean Lean Protein Smooth Vanilla
• 1½ tbsp fresh lemon juice (approximately 1 lemon)
• ½ cup fresh blueberries

1. Preheat the oven to 180°C. Line a standard brownie tin with baking paper.
2. In a large bowl, whisk together the eggs and Greek yoghurt until smooth and creamy.
3. Add the Clean Lean Protein, lemon juice and maple syrup, mixing until well combined.
4. Stir through the desiccated coconut until evenly incorporated.
5. Gently fold in the blueberries.
6. Pour the mixture into the prepared tin and spread evenly.
7. Bake for 25–30 minutes, or until lightly golden and set in the centre.
8. Allow to cool before slicing into 12 squares.

To Serve

Top with a dollop of Greek yoghurt, a few extra blueberries and a little lemon zest, if desired.

Why Full-Fat Yoghurt?

Full-fat Greek yoghurt gives the cake a richer, creamier texture and helps keep it moist. Its fat content also contributes to the flavour and creates a softer crumb.

Make Ahead & Storage

These coconut yoghurt cake squares are easy to prepare ahead of time. Once completely cooled, store in an airtight container in the refrigerator and enjoy over the next 3–4 days.

Tip

For a little extra lemon flavour, add some finely grated lemon zest to the batter before baking.