Blueberry Coconut Cake
Serves 8 | 
Prep 20 min | 
Bake 1 hr
Ingredients
- 1½ cups dessicated coconut
- 300g frozen blueberries
- 1 cup caster sugar
- 2 eggs, lightly whisked
- 125g butter, melted
- 1⅔ cups self-raising flour
- 1½ cups AYAM Coconut Milk 270ml
Method
Mixing:
- Preheat the oven to 180°C. Thaw the blueberries and drain them on absorbent paper.
- Line the base and the sides of the cake tin with some baking paper.
- Now, in a bowl, combine the dessicated coconut and the coconut milk. Set aside for 5 minutes.
- Add the sugar, the eggs and the butter to the coconut mix, and stir until well combined.
- Lightly stir in the flour then add the blueberries and mix.
- Pour the mix into the cake tin and bake for about 1 hour, until firm in the centre.
Presentation:
- Once baked, take the cake out of the oven and wait 5 minutes before turning onto a cake rack to cool.
