Blueberry & coconut cake

Blueberry & coconut cake

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(16 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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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!
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.
23rd Mar, 2011
I couldnt stop the blueberries sinking to the bottom either, so I tried altering the recipe around a bit. I put three quarters of the mixture in, instead of a quarter, then mixed the blueberries into the last quarter of the mix. It seemed to work as all the fruit seemed to "fall" at a different rate whilst cooking, and it turned out quite well
20th Mar, 2011
We loved this cake, it's really delicious. I used simply butter and milk instead of oil and soya milk. The foil was a great idea.
13th Mar, 2011
This cake was impossible! It cracked and oozed so much after I'd taken it out of the cake tin and didn't taste so nice whilst hot. But once it had cooled and I had cut it into squares it was absolutely gorgeous! Probably won't be making it again but it was very tasty.
10th Mar, 2011
Delicious! We made it in a normal cake tin with normal rapeseed oil and milk, didn't have anything else available. The blueberries sank to the bottom though. I also used some more of the mix and stirred in some frozen blueberries and made muffins from them. They are even more delicious :)
4th Mar, 2011
Rice bran oil is available is Sainsbury’s, Tesco, Morrison’s and Waitrose, it is also great for all high temperature cooking as it has a smoke point of over 250°c and better still it reduces cholesterol absorption
23rd Feb, 2011
Lovely cake - just hard to purchase the rice bran oil. Now I've found it though will use it a lot more!
3rd Feb, 2011
While my cake was cooling on a wire rack (from a bundt tin) it started splitting open & cracking into disappointed as it looks like I took a knife to is a real mess!!!!
24th Jan, 2011
Hello, I would like to know how to prevent the blueberries from being in the bottom of the tin, because once the cake starts baking they tend to "fall"


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