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Prep 15 mins
Cooking 1 hour
Serves 12
A deliciously fluffy cake filled with juicy blueberries and a hint of coconut and vanilla.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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