Get Your Antioxidant Fix With This Delicious Cake


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.

Chef’s notes:

  • 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.

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