Lemon-berry coconut skillet cake

Lemon-berry coconut skillet cake combines the tang of lemon and sweetness of blueberries in a moist coconut flour base. This gluten-free dessert is simple to make and perfect for any occasion.

28 Jan 2026
Cook time 30 min
Prep time 15 min

Ingredients:

1/2 cup coconut flour
1/4 tsp salt
1 tsp baking soda
6 eggs
6 tbsp maple syrup
1/2 cup coconut oil
1/3 cup coconut milk
1 tsp vanilla extract
1 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries

Lemon-berry coconut skillet cake is a delightful and refreshing dessert that combines the tangy flavors of lemon and the sweetness of blueberries, enveloped in a moist coconut-flavored cake. Perfect for any season, this gluten-free and dairy-free treat is sure to impress both family and guests with its unique blend of flavors and simplicity.

Instructions:

1. Preheat Oven and Prepare Skillet:
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet with coconut oil to ensure the cake doesn't stick.

2. Mix Dry Ingredients:
In a medium bowl, sift together the coconut flour, salt, and baking soda. Mixing thoroughly ensures an even distribution of the dry ingredients.

3. Combine Wet Ingredients:
In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, coconut milk, vanilla extract, lemon juice, and lemon zest. Mix until well combined and smooth.

4. Incorporate Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir until there are no lumps and the batter is well blended.

5. Fold in Blueberries:
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

6. Pour Batter into Skillet:
Pour the prepared batter into the greased skillet, using a spatula to spread it out evenly.

7. Bake the Cake:
Place the skillet in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and firm to the touch.

8. Cool and Serve:
Remove the skillet from the oven and allow the cake to cool for at least 10 minutes before slicing. This helps the cake set and makes it easier to serve.

9. Enjoy:
Serve the Lemon-Berry Coconut Skillet Cake warm or at room temperature. It's delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

This lemon-berry coconut skillet cake is a wonderful, gluten-free dessert that packs a flavorful punch. The collaboration of lemon zest and juicy blueberries within a moist coconut-based cake makes it a standout. Serve it warm with a dollop of coconut whipped cream or a scoop of vanilla ice cream for an extra level of indulgence. Happy baking!

Lemon-berry coconut skillet cake FAQ:

What is the baking time for the lemon-berry coconut skillet cake?

The cake should be baked for 25-30 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.

Can I substitute coconut flour with another type of flour?

Coconut flour has unique properties, and substituting it with another flour may require adjusting the liquid ratios as it absorbs more moisture. If you do substitute, almond flour could be a closer alternative, but the texture and flavor will differ.

How should I store leftovers of the skillet cake?

Store any leftover lemon-berry coconut skillet cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, consider freezing slices individually.

What size skillet is recommended for this recipe?

A 10-inch oven-safe skillet is recommended for this recipe. It allows the cake to bake evenly and provides enough space for the batter to rise.

What can I use instead of blueberries in this recipe?

You can substitute blueberries with other berries like raspberries or chopped strawberries. Alternatively, chopped nuts or dried fruits can also be used for added flavor and texture.

Cooking Tips:

- Preheat your oven to 350°F (175°C) before starting to ensure it’s at the right temperature when your batter is ready.

- Make sure to measure the coconut flour accurately; it can be dense and absorbent, which affects the texture of the cake.

- Allow your eggs to come to room temperature before mixing; this helps in better incorporation and creates a smoother batter.

- Gently fold in the blueberries at the end to prevent them from bursting and turning the batter purple.

- Heat the skillet with some coconut oil before pouring in the batter to create a slight crust on the bottom, adding a pleasing texture contrast.

- Use freshly squeezed lemon juice and grated lemon zest for the best burst of citrus flavor.

- Allow the cake to cool in the skillet for a few minutes before slicing to let it set, which will make cutting and serving easier.

Nutrition Facts

8 Servings
Calories 220kcal
Protein 6g
Carbohydrates 4.31g
Fiber 0.87g
Sugar 2.49g
Fat 20g

Lemon-berry coconut skillet cake