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Blueberry & coconut cake

Blueberry & coconut cake

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 12

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

  • Freezable
  • Dairy-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal387
fat24g
saturates7g
carbs47g
sugars22g
fibre2g
protein5g
low insalt0.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

Rating: 5 out of 5.18 ratings
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