BLUEBERRY & COCONUT CAKE

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Blueberry & coconut cake image

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

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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