Blueberry & coconut cake

Name: Blueberry & coconut cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 250 milliliters rice bran oil, plus extra for the tin; 3 eggs; 225 grams caster sugar; 2 teaspoons vanilla extract; 300 grams self-raising flour; 50 grams desiccated coconut; 175 milliliters soya milk; 140 grams fresh or frozen blueberries, plus extra to serve; 1 serving icing sugar, to dust

Blueberry & coconut cake takes about 1 hour and 35 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 410 calories, 5g of protein, and 25g of fat per serving. For 77 cents per serving, you get a dessert that serves 12. Mother's Day will be even more special with this recipe. If you have rice bran oil, desiccated coconut, icing sugar, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin.

Equipment you will use

Oven

Whisk the oil, eggs, sugar and vanilla in a large bowl.

Ingredients you will need

Vanilla

Sugar

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.

Ingredients you will need

All Purpose Flour

Coconut

Milk

Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin.

Ingredients you will need

Blueberries

Bake for 1-1 hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.

Equipment you will use

Oven

Skewers

Aluminum Foil

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.

Ingredients you will need

Blueberries

Powdered Sugar

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

250milliliters

rice bran oil, plus extra for the tin 3

eggs 225grams

caster sugar 2teaspoons

vanilla extract 300grams

self-raising flour 50grams

desiccated coconut 175milliliters

soya milk 140grams

fresh or frozen blueberries, plus extra to serve 1serving

icing sugar, to dust

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.