Blueberry & coconut cake

Blueberry & coconut cake

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(17 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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Hanszinderfaan's picture
8th Sep, 2018
I have made this so many times and every one has turned out really well except on a few occasions when there was a tendency to stick to the bottom of the baking ring. That said my latest effort was prepared quite quickly, minus the desiccated coconut as it is not allowed in my diet and it stuck to the bottom again when I turned it out - the bonus was I was able to sample it before it cooled, on what was left in the bottom of the cake tin ring. Tasted delicious.
24th Mar, 2018
The instructions are confusing . I missed the milk !
25th Jul, 2017
5th Feb, 2017
Delicious enjoyed by all. Didn't have a ring cake tin, so used a normal cake tin, and it still cooked ok.
8th Mar, 2016
Lovely cake! Depending on who I am making it for I use milk or soya milk. Both nice!
18th Apr, 2015
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.
16th Apr, 2015
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...?
28th Jun, 2014
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!
2nd Apr, 2014
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!
27th Dec, 2013
Cake came out so moist and wonderful! Everyone loved it!


Amelia Johnson
10th Nov, 2014
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
20th Nov, 2014
You can use either, but we would not advise leaving it out of the recipe.
4th Dec, 2013
Why is this in the 'Vegan' section?
goodfoodteam's picture
18th Dec, 2013
Hi Sophie, Thank you for noticing, it must have been put there by mistake, we will amend this.
Hanszinderfaan's picture
6th Aug, 2014
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.
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