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 (30)

cherub-rock25's picture

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.

stormyraincloud's picture

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 :)

nadiabooth's picture

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

kellie2803's picture

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

gmsinger's picture

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

missconnections's picture


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"

manda11's picture

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!

annagrima's picture

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

hilal-uk's picture

Mags, you can make this in normal cake tin.

malgorzata's picture

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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