Blueberry & coconut cake

400 kcal or less blueberries blueberry blueberry cake cake coconut dairy-free dairy-free baking dairy-free cake desiccated coconut easy for a crowd lactose intolerant recipes over an hour special diets recipes vanilla extract vegetarian

N/A

Source

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

Method

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.