This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Prep:20 mins
Serves 12
250ml rice bran oil, plus extra for the tin3 eggs225g caster sugar2 tsp vanilla extract300g self-raising flour50g desiccated coconut175ml soya milk140g fresh or frozen blueberries, plus extra to serveicing sugar, to dust
STEP 1Heat 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.STEP 2Spoon 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.STEP 3Cool 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.
