Blueberry & Coconut Cake

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

• Cooking Time Prep 20 mins
  Cook 1 hr - 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  387

• Protein

  5g

• Carbs

  47g

• Fat

  24g

• Saturates

  7g

• Fibre

  2g

• Sugar

  22g

• Salt

  0.3g

Ingredients

• 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

Directions

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.

Categories: Courses, Fruit, Healthy, Special Diets, Vegetarian