Blueberry & coconut cake

Blueberry & coconut cake

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(14 ratings)

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

Easy

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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Ingredients

  • 250ml rice bran oil, plus extra for the tin
    Rice

    Rice

    r-eye-s

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

  • 3 eggs
    Eggs

    Egg

    egg

    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
    Blueberry

    Blueberry

    bloo-bear-ee

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

  • icing sugar, to dust

Method

  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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cb1234
6th Nov, 2013
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
hanszinderfaan
5th Sep, 2013
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
23rd Apr, 2013
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
19th Aug, 2012
5.05
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
6th Nov, 2011
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
24th May, 2011
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
24th May, 2011
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
1st May, 2011
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
18th Apr, 2011
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
13th Apr, 2011
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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