Coconut, Almond and Blueberry Cake

Preheat the oven to 350 degrees. Grease a 9-inch round cake pan and line with parchment paper then set aside.

Place the almond meal, coconut, sugar, flour, and salt in a large mixing bowl and whisk to aerate and remove the lumps.

Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract, and lemon zest and whisk again until well combined. Pour this into the dry mixture and mix briefly with the paddle attachment to combine. Fold in the 1 cup of the blueberries, then pour the mixture into the pan. Sprinkle the last of the blueberries on top, along with the sliced almonds, and bake for 50-55 minutes, or until a skewer inserted into the center comes out clean. keep a close eye on it toward the end of cooking the relatively large number of eggs in the batter means that it can go from still being a little bit liquid in the center to being overcooked in just a few minutes.

Set aside for 30 minutes before inverting the cake out of the pan, removing the parchment paper and placing right side up on a serving plate. It can either be served warm or set aside until cool.