Search icon

What you’ll need


1 ½ cups The Healthy Baker Self Raising Flour

caster sugar

1 cup caster sugar

desiccated coconut

1 cup desiccated coconut

butter melted

100g butter melted

eggs beaten

3 eggs, lightly beaten


½ cup milk

vanilla extract

1 teaspoon vanilla extract


200g blueberries

shredded coocnut

½ cup shredded coocnut


Preheat the oven to 180°C fan-forced. Lightly spray a 20cm cake tin with oil and line base and sides with baking paper.


Combine flour, sugar and coconut in a medium bowl. Stir in melted butter, eggs, milk and vanilla. Fold in the blueberries.


Spoon the cake mixture into the prepared tin. Sprinkle with shredded coconut.


Bake for 60 minutes or until cooked when tested with a skewer. Loosely cover with foil during cooking if the coconut starts to brown.