This cake may not look the best (the ugly duckling of the cake world) BUT it tastes fantastic…
It is the smooth chocolate and crunchy coconut textures blending together with a hint of moist blueberry. Now who can say no to that?
This cake is so easy that I often make it when friends just pop around or when I need something quick for the school lunch box.
Recipe for Coconut, Chocolate and Blueberry Cake – Gluten Free!!
Ingredients
- 1 cup of gluten free SR flour (or wheat flour if you are not GF)
- 3/4 cup of raw caster sugar or brown sugar (I use a little less when I am thinking ‘healthy’)
- 1 cup of shredded coconut
- 1 cup of milk
- 1/2 cup of chocolate bits ( …or more if you love chocolate 🙂
- And frozen blueberries to sprinkle on the top of the cake
Simply mix all the ingredients together well
(except for the blueberries as you sprinkle them on the top once spooned into the loaf tin)
Spoon into a lined loaf tin and bake in a moderate oven for about 35-45 mins – depending on your oven (put in a skewer and if it comes out clean, it is ready).
I like to cook it a little longer to make the top a bit more crispy and golden
We even love it hot from the oven served with custard….ahhhh! Yum!
(PS. You could substitute the blueberries for diced dried apricots that have been soaked in the milk for an hour or two)
Enjoy !!!! 🙂
This looks great! I love the short list of natural ingredients. Can't wait to try it. 🙂 Pinned and tweeted!