Coconut and Blueberry Cake
Serves 12 • Prep 15 mins • Cooking 1 hour
A deliciously fluffy cake filled with juicy blueberries and a hint of coconut and vanilla.
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
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.