Blueberry & coconut cake
Blueberry & coconut cake takes around 1 hour and 35 minutes from beginning to end. One portion of this dish contains around 5g of protein, 25g of fat, and a total of 410 calories. This recipe serves 12 and costs 77 cents per serving. It works well as a dessert. Mother's Day will be even more special with this recipe. 256 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of rice bran oil, eggs, blueberries, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by BBC Good Food. Overall, this recipe earns a not so super spoonacular score of 35%. Try Coconut Blueberry Cake, Blueberry Coconut Coffee Cake, and Blueberry Cake With Coconut Topping for similar recipes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 75 minutes
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
Equipment:
oven
whisk
bowl
skewers
aluminum foil
wire rack
Cooking instruction summary:
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 1-1 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.
Step by step:
1. Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin.
2. Whisk the oil, eggs, sugar and vanilla in a large bowl.
3. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
4. Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin.
5. Bake for 1-1 hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
6. 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.
Nutrition Information:
covered percent of daily need
