Blueberry & coconut cake

Latest comments and suggestions

• Mags

  22 January 2011

  Mags commented on this recipe

  i would like to make this cake but i dont have "bundt or ring" tin, would this work in a normal 22cm cake tin, please? thank you

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• Hilal

  22 January 2011

  Hilal commented on this recipe

  Mags, you can make this in normal cake tin.

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• anna

  22 January 2011

  anna commented on this recipe

  Hi, don't mean to sound stupid, but I don't think I've ever come across the RICE BRAN OIL. What is it or better still, can it be substituted? Thanks

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• Manda

  22 January 2011

  Manda commented on this recipe

  Hi, rice bran oil is quite a new thing in stores, if you are in the UK, a certain every little helps store stocks it!

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• MissConnections

  24 January 2011

  MissConnections commented on this recipe

  Hello, I would like to know how to prevent the blueberries from being in the bottom of the tin, because once the cake starts baking they tend to "fall"

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• shelley

  03 February 2011

  shelley commented on this recipe

  While my cake was cooling on a wire rack (from a bundt tin) it started splitting open & cracking into chunks...so disappointed as it looks like I took a knife to it...now is a real mess!!!!

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• Fred

  23 February 2011

  Fred rated and commented on this recipe

  

  Lovely cake - just hard to purchase the rice bran oil. Now I've found it though will use it a lot more!

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• nadia

  04 March 2011

  nadia commented on this recipe

  Rice bran oil is available is Sainsbury�s, Tesco, Morrison�s and Waitrose, it is also great for all high temperature cooking as it has a smoke point of over 250°c and better still it reduces cholesterol absorption

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• StormyRaincloud

  10 March 2011

  StormyRaincloud commented on this recipe

  Delicious! We made it in a normal cake tin with normal rapeseed oil and milk, didn't have anything else available. The blueberries sank to the bottom though. I also used some more of the mix and stirred in some frozen blueberries and made muffins from them. They are even more delicious :)

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• Serious Eats

  13 March 2011

  Serious Eats rated and commented on this recipe

  

  This cake was impossible! It cracked and oozed so much after I'd taken it out of the cake tin and didn't taste so nice whilst hot. But once it had cooled and I had cut it into squares it was absolutely gorgeous! Probably won't be making it again but it was very tasty.

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• same965

  20 March 2011

  same965 rated and commented on this recipe

  

  We loved this cake, it's really delicious. I used simply butter and milk instead of oil and soya milk. The foil was a great idea.

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• Clare

  23 March 2011

  Clare commented on this recipe

  I couldnt stop the blueberries sinking to the bottom either, so I tried altering the recipe around a bit. I put three quarters of the mixture in, instead of a quarter, then mixed the blueberries into the last quarter of the mix. It seemed to work as all the fruit seemed to "fall" at a different rate whilst cooking, and it turned out quite well

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• Joan

  13 April 2011

  Joan commented on this recipe

  Use fresh blueberries and toss them with about 2 Tbsp of the flour before folding in to help prevent them from sinking to the bottom.

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• katrinamoss

  18 April 2011

  katrinamoss commented on this recipe

  I used rapeseed oil and regular milk and it turned out beautifully! I used frozen blueberries and tossed them in a heaped tablespoon of the flour (same as you would with other fruit in any other cake recipe) and they came out evenly distributed in the final product. Only baked for one hour in my oven and didn't need to cover with foil. Quick, easy, delicious - will definitely make again!

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• Rob

  01 May 2011

  Rob commented on this recipe

  Dead easy to make, made with gluten free flour to cater for everyone at the dinner party, everyone had 2-3 pieces and gave the receipe to 3 people.

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• Roshnee

  24 May 2011

  Roshnee commented on this recipe

  wow awesome!! used frozen blueberries, canola oil instead as its hard to find rice bran oil in South Africa. I am on a gluten free diet, so used natures choice gluten free self raising flour. Added blueberries in after a 3rd of cake mixture went into baking tin and then added rest of the mixture. Its quick, easy, delicious... what more can one ask for

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• Roshnee

  24 May 2011

  Roshnee commented on this recipe

  wow awesome!! used frozen blueberries, canola oil instead as its hard to find rice bran oil in South Africa. I am on a gluten free diet, so used natures choice gluten free self raising flour. Added blueberries in after a 3rd of cake mixture went into baking tin and then added rest of the mixture. Its quick, easy, delicious... what more can one ask for

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• clarerowena

  06 November 2011

  clarerowena commented on this recipe

  Fabulous cake, first time I made it with rapeseed oil and raspberries, second time with rice milk as I had no soya. Both delicious! I make it in a square traybake tin and works wonderfully although in my fan-assisted oven it doesn't quite take an hour and I definitely need the foil.

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• Gemma C

  19 August 2012

  Gemma C rated and commented on this recipe

  

  I used light olive oil, normal milk and a mixture of white and light brown sugar as that was all I had in. I baked the mixture in two loaf tins for 45 mins and the cakes were perfect. We have been eating slices with marscapone cheese on top. Delicious. Would definitely make again.

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• Clh213

  23 April 2013

  Clh213 commented on this recipe

  Haven't tried this yet, but often when I bake with blueberries I mash them a bit before mixing them in. It changes the consistency of the cake obviously but does prevent them sinking!

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Ingredients

• 250ml rice bran oil, plus extra for the tin
• 3 eggs
• 225g caster sugar
• 2 tsp vanilla extract
• 300g self-raising flour
• 50g desiccated coconut
• 175ml soya milk
• 140g fresh or frozen blueberries , plus extra to serve
• icing sugar , to dust

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 20 mins

Cook 1 hr - 1 hr 15 mins

Vegetarian, Dairy-free

Ingredients

• 250ml rice bran oil, plus extra for the tin
• 3 eggs
• 225g caster sugar
• 2 tsp vanilla extract
• 300g self-raising flour
• 50g desiccated coconut
• 175ml soya milk
• 140g fresh or frozen blueberries , plus extra to serve
• icing sugar , to dust

PER SERVING

387 kcalories, protein 5g, carbohydrate 47g, fat 24 g, saturated fat 7g, fibre 2g, sugar 22g, salt 0.3 g

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