Blueberry & coconut Mother's Day cake

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.