Blueberry & coconut cake
- Preparation and cooking time
- Cook: -
- Serves 12
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
- 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.