Blueberry & coconut cake

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

  • Prep:20 mins
    Cook:1 hrs 15 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 387
  • fat 24g
  • saturates 7g
  • carbs 47g
  • sugars 22g
  • fibre 2g
  • protein 5g
  • salt 0.3g


  • 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


Rice bran oil
Rice bran oil has a mildly nutty flavour, 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 colour into the cake.


  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.

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