1cup250g of gluten free Self-Raising Flour (or wheat flour if you are not Gluten-Free)
¾cupof raw caster sugar or brown sugarI use a little less when I am thinking 'healthy'
1cup250g of shredded or dessicated coconut
1cup250mls of milk (I use almond milk but you can use the milk of your choice)
½cupof 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. This way it stops the blueberries from falling to the base of the cake.)
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 just a little longer to make the top a bit more crispy, golden and chewy.
We even love it hot from the oven served with cream...ahhhh! Yum!
(PS. You could substitute the blueberries for raspberries or for diced dried apricots that have been soaked in the milk for an hour or two).
Notes: Self-Raising Flour is flour that already has baking powder in it. If you only have plain flour then add in 1 teaspoon of baking powder.