Blueberry & coconut cake

• rice↗250ml ml

  bran oil, plus extra for the tin

• eggs↗3
• caster sugar↗225g g
• vanilla extract↗2 tsp tsp
• self-raising flour↗300g g
• desiccated coconut↗50g g
• soya milk↗175ml ml
• fresh or frozen blueberries140g g

  plus extra to serve

• icing sugar↗

  to dust

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.

2. 2

   Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.

3. 3

   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.