Get Your Antioxidant Fix With This Delicious CakeBack
The pairing of blueberries and coconut is not something which is commonly found. Which is surprising since it is a winning combination and one which has a small but loyal fan following. It is also an energy packed duo with numerous health benefits including anti-oxidants.
Try this dairy-free blueberry coconut cake at home for a dessert which is a guaranteed crowd pleaser.
Blueberry & Coconut Cake
- 250ml rice bran oil, plus extra for the tin
- 3 eggs
- 225g caster sugar
- 2 tsp vanilla extract
- 300g self-rising flour
- 50g desiccated coconut
- 175ml soya milk
- 140g fresh or frozen blueberries, plus extra to serve
- Icing sugar, to dust
Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin (if you do not have a ring, you may use a normal cake tin but the edges may turn a little hard). 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.
- Rice bran oil has a mildly nutty flavor, 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 color into the cake.
Image courtesy: shutterstock.com