Name: Blueberry & coconut cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12
Cuisine: British
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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Blueberry & coconut cake

Blueberry & coconut cake

Good Food team

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Serves 12

Easy

Prep: 20 mins

Cook: 1 hr - 1 hr and 15 mins

A star rating of 4.8 out of 5.23 ratingsRate

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

Freezable

Dairy-free

Vegetarian

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Alternatives

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Vegan tomato & mushroom pancakes

A star rating of 4 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal387
fat24g
saturates7g
carbs47g
sugars22g
fibre2g
protein5g
salt0.3g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

RICE BRAN OIL

Rice bran oil has a mildly nutty flavour, but if you can’t find any, another mild oil, such as rapeseed or sunflower, will work equally well. If you’re using frozen blueberries don’t thaw before adding them to the batter, or they’ll bleed colour into the cake.

Recipe from Good Food magazine, February 2011

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A star rating of 4.8 out of 5.23 ratings

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