Coconut, Lime and Blueberry Cake
Our trainers will reinvigorate your team, and show them how to bring the passion back into their work. The week includes individual and group sessions – ranging from Neuro Linguistic Programming and Cognitive Behaviour Therapy to Photovoyage and Vinyasa Yoga training.
The next Rethink Retreat is snugly set in a picturesque French chateau. With only a few guests, we can focus on providing everyone with individual attention. This luxury training retreat includes both mind and body. Gourmets will love the fresh locally sourced food – and our decadent cakes.
Just as we worked to bring you the best trainers, we have crossed the globe to find the yummiest healthy cakes. Our nutritionist has given them all his seal of approval, so you can enjoy a slice every day of the week. Check out what we do at www.rethinkretreats.com for information on our training and if you sign up for our newsletter, we’ll spoil you with a copy of Rethink Retreat’s Cake Book.
2 large Eggs (free range)
150 gram Coconut sugar
150 grams Courgettes, topped, tailed, peeled and finely grated
2 each Limes, zest and juice of both
100 gram Coconut flour
100 gram Desiccated coconut
2 teaspoon Baking powder
¼ teaspoon Salt
200 gram Blueberries
Preheat oven to 180°C (Gas mark 4). Line the bottom of a cake pan with baking parchment and grease the sides with butter.
In a large mixing bowl, beat eggs and sugar together until light. Add grated courgette and lime zest and beat again. Add the flour, baking powder, salt and lime juice and beat until well mixed.
Pour mixture into prepared cake pan and scatter blueberries on the top. Cook in the middle of the oven for 30-40 minutes.
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