Blueberry & coconut cake

Blueberry & coconut cake

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250ml rice bran oil, plus extra for the tin
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 3 eggs
    Eggs

    Egg

    egg

    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
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • icing sugar, to dust

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
manda11
22nd Jan, 2011
Hi, rice bran oil is quite a new thing in stores, if you are in the UK, a certain every little helps store stocks it!
annagrima
22nd Jan, 2011
Hi, don't mean to sound stupid, but I don't think I've ever come across the RICE BRAN OIL. What is it or better still, can it be substituted? Thanks
hilal-uk
22nd Jan, 2011
Mags, you can make this in normal cake tin.
malgorzata
22nd Jan, 2011
i would like to make this cake but i dont have "bundt or ring" tin, would this work in a normal 22cm cake tin, please? thank you

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?