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