Coconut cream is now kosher for Pesach.  This cake is quick to prepare and makes a delicious family-friendly dessert or cake for afternoon tea.

• Preheat oven to 180°C.
• Line a 2kg loaf tin with baking parchment paper.
• Mix coconut cream with the ground almonds, honey, baking powder, lemon zest and juice, vanilla extract together.
• Stir in the eggs and mix well.
• Transfer the mixture to the prepared tin and sprinkle over the defrosted berries and gently stir in.
• Bake for 40 minutes or until firm in the middle and just golden on top.
• Cool for 10 minutes before removing from the cake tin.
• Top with fresh blueberries just before serving.