Coconut, almond and blueberry cake

Grease the base and sides of a 20-cm (8-inch) or 23-cm (9-inch) cake pan. Line with baking paper and grease again. Preheat the oven to 180°C (356°F).
Place ground almonds, coconut, sugar, self-raising flour and salt in a large mixing bowl. Use a whisk to aerate and remove the lumps, and stir until well mixed.
In a separate mixing bowl, whisk eggs lightly. Add melted butter, vanilla extract and lemon zest. Whisk again until the mixture is well combined.
Pour the wet mixture into the dry mixture. Using a whisk or spatula, mix until well combined. Fold in 150 g of the blueberries (reserving 50 g) until evenly distributed throughout the batter.
Pour the batter into the prepared pan. Sprinkle the remaining blueberries on top, along with the almond flakes. Bake for 55 - 60 minutes (or about 50 - 55 minutes if using a 23-cm pan), or until a skewer inserted into the centre of the cake comes out clean. Note: Keep a close eye on the cake towards the last few minutes of baking, as the relatively large number of eggs in the batter means that it can go from still being a bit liquid in the centre to being well cooked in just a few minutes.
Once out of the oven, let the cake cool in the pan for 30 minutes. To release, invert the pan onto a wire rack. Remove the baking paper and place cake the right way up on a serving plate. Serve warm with cream or set aside until cool.