Blueberry & coconut cake

A beautiful freezer-friendly cake that you can make ahead for Mother's Day.
Serves: 12 • Prep time: 20 minutes • Cook time: 1hr 15 minutes • Easy
  • 250ml groundnut oil
  • 3 organic free range eggs
  • 220g caster sugar
  • 1 tsp vanilla extract
  • 290g self raising flour
  • 55g dessicated coconut
  • 170g milk
  • 150g blueberries
Heat the oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin.

Whisk the oil, eggs, sugar and vanilla in a bowl. Combine the flour and coconut. 

Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then finish adding to the tin.

Bake for 1-1¼ hrs, or until a skewer comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

Place some lovely wildflowers in a small vase in the centre of the cake and serve to your mum with lots of love. 

Get gorgeous food like this in your life every day with our eatnaturally meal plans.

Better than any argument is to rise at dawn and pick dew-wet berries in a cup.
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