Ingredients:
Topping:
2 starfruit
handful blueberries
juice 1/2 lemon
2-3 tbs unsweetened shredded coconut
Batter:
1/4 cup butter, melted
6 eggs
1/8 tsp salt
1 tsp vanilla
juice 1/2 lemon
stevia, to taste
1/2 cup sifted coconut flour
1/2 tsp baking powder
Directions:
Grease a 8x8 or 9x9 round cake pan or spring form pan. Trim the brownish edges from the 5 points of the starfruit. Next, cut off the two sides, then slice the rest.
Arrange the starfruit on the bottom of the pan. Add blueberries evenly in between starfruit. If you have more starfruit arrange a second layer or eat it and share it with your dog.
Sprinkle shredded coconut across fruit then drizzle lemon juice evenly across.
Preheat oven to 350 degrees F. Whisk together the eggs, then add the melted butter, salt, vanilla, lemon juice, and stevia. Mix thoroughly with wire whisk or electric beaters. Mix together coconut flour and baking powder in a separate bowl then combine with the liquid-mix and mix thoroughly until there are no clumps left.
Use spatula to carefully scoop out batter onto fruit topping. VERY carefully spread the batter evenly across the fruit, being careful not to move the fruit below (you can see in my photo one of the blueberries came through when I did this... do it carefully!).
Bake at 350 for 30-34 minutes or until a knife comes out clean when stuck through middle of cake.
Serve warm or place in the fridge to serve later. You can let it warm to room temperature before serving if storing in the fridge.
