A beautiful freezer-friendly cake that you can make ahead for Mother’s Day.
Heat the oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin.
Whisk the oil, eggs, sugar and vanilla in a bowl. Combine the flour and coconut.
Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then finish adding to the tin.
Bake for 1-1¼ hrs, or until a skewer comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
Place some lovely wildflowers in a small vase in the centre of the cake and serve to your mum with lots of love.
You don’t need nutrition info for a cake! 🙂 It’s for your mum – eat it with love and relish every mouthful.
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