What you’ll need
1 ½ cups The Healthy Baker Self Raising Flour
1 cup caster sugar
1 cup desiccated coconut
100g butter melted
3 eggs, lightly beaten
½ cup milk
1 teaspoon vanilla extract
200g blueberries
½ cup shredded coocnut
1
Preheat the oven to 180°C fan-forced. Lightly spray a 20cm cake tin with oil and line base and sides with baking paper.
2
Combine flour, sugar and coconut in a medium bowl. Stir in melted butter, eggs, milk and vanilla. Fold in the blueberries.
3
Spoon the cake mixture into the prepared tin. Sprinkle with shredded coconut.
4
Bake for 60 minutes or until cooked when tested with a skewer. Loosely cover with foil during cooking if the coconut starts to brown.
