Blueberry & coconut cake

Blueberry & coconut cake

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(12 ratings)

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins


Serves 12
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Dairy-free

Nutrition: per serving

  • kcal387
  • fat24g
  • saturates7g
  • carbs47g
  • sugars22g
  • fibre2g
  • protein5g
  • salt0.3g
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  • 250ml rice bran oil, plus extra for the tin



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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



    Blueberries are one of the few edibles native to North America and credited with being…

  • icing sugar, to dust


  1. Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.

  2. Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.

  3. Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.

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Comments, questions and tips

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Comments (30)

AngelaU's picture

Lovely cake! Depending on who I am making it for I use milk or soya milk. Both nice!

nik-o-lai's picture

Cooked for exactly an hour and fifteen minutes in my new angel-ring tin, turned out amazing. While I am a serious soy drinker, I had some leftover coconut cream in my fridge that I wanted to use up, so I just used 175mL of it instead. The texture of the cake was so good - perfectly golden and crisp on the outside with fluffy, fat flour grains on the inside. I used cheap frozen blueberries and floured them - they were perfectly distributed in the cake. I'd probably add a few more blueberries next time I make this.

twospangles's picture

I've made this cake so many times, it's always delicious. I make it in a 22x22cm square tin. It never fails! I'm not dairy free but still use the soya milk and it always tastes amazing. Along with the 'best ever brownies' recipe from this site, this is my go-to sweet treat recipe. The addition of blueberries also means I can justify eating it for breakfast. Right...?

fayina23's picture

The cake was very moist and had an excellent crumb! My blueberries sunk to the bottom but will roll them in flour before adding them to the mix!

Fixie23's picture

Used the same ammount of coconut milk (instead of soy), 80% rice flour and didn't incorporate the blueberries (bc I didn't have them).

I used the mixer to whisk the eggs until they were almost white and really spongy, then started to add the sugar and when the sugar was fully mixed, I added the oil (rice bran oil). This extra work made the cake came much more fluffy.

Yes, it really cracks using rice flour but it was moist and delicious, and it doesn't need the blueberries.

The only negative: needs less oil!

cfrickers's picture

Cake came out so moist and wonderful! Everyone loved it!

louisekendall's picture

how can it be dairy free and contain eggs?!

GDFFgirl's picture

DAIRY means "containing or made from milk"

Eggs are not dairy. To be eggs and dairy-free, you'd be looking for keyword "vegan"

cb1234's picture

Cake was ok but a bit dry
Probably put my efforts next time into a different cake, although saying that it will still be eaten

hanszinderfaan's picture

Made this today. Didnt have any rice bran oil so used good old Olivio. Unbelievably brilliant result. 75 mins at fan oven 160 no foil needed and it rose beautifully. One of my better efforts. Nice and light and tasted soooo good!

clh213's picture

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!

gemcam3's picture

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.

clarerowena's picture

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.

roshneem's picture

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

roshneem's picture

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

sparkyrob's picture

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.

brikat98's picture

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!

joanspav's picture

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.

freya99's picture

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

same965's picture

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.


Questions (4)

Amelia Johnson's picture

Is the desiccated coconut meant to be the sweetened or unsweetened variety? Can I leave it out if I don't have either one?

goodfoodteam's picture
You can use either, but we would not advise leaving it out of the recipe.
sophieollis's picture

Why is this in the 'Vegan' section?

goodfoodteam's picture

Hi Sophie, 

Thank you for noticing, it must have been put there by mistake, we will amend this.

Tips (1)

hanszinderfaan's picture

I have made over a dozen of these (it's my favourite). I now use rice bran oil as per recipe and using a bundt tin is a must. Using a normal cake tin needs almost double the baking time and the result is a bit of a dry cake. A little less oil ensures the frozen blueberries don't sink and the texture is perfect, it will also stop the icing sugar on top from discolouring. I also used the kenwood for whisking the oil, eggs and sugar, makes a much better job than a hand mixer.