Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, blueberry & coconut ring cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Blueberry & coconut ring cake is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Blueberry & coconut ring cake is something which I’ve loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook blueberry & coconut ring cake using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Blueberry & coconut ring cake:
- Take 250 g Rapeseed Oil(I like to weigh my liquid)
- Prepare 225 g Golden Caster Sugar
- Make ready 3 Large Eggs
- Prepare 300 g SR Flour
- Make ready 2 tsp Vanilla Extract
- Prepare 50 g Finely chopped Fresh Coconut/Frozen(defrosted)
- Get 100 g Coconut milk mixed with 75g Soured Cream
- Get 150 g Fresh or Frozen Blueberries
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Steps to make Blueberry & coconut ring cake:
- Pre-heat oven 180"c/160" Fan.
- Grease & Flour a 22cm Ring or Bundt Tin
- Whisk oil, eggs, sugar & vanilla in a large bowl.
- Fold flour & milk into wet ingredients, start & end with the flour.
- Fold in the Blueberries & coconut
- Spoon into the prepared tin, tap gently on counter to level top.
- Bake about 50mins, then check with skewer, bake another 10mins if needed (bare in mind all ovens are different)
- Cover with foil if browning too quickly
- Cool in tin 10mins, turn on to wire rack, cool completely
- Place on cake plate, fill centre with some more blueberries, sprinkle over some freshly chopped coconut if liked & lightly dust with icing sugar.
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