Blueberry & coconut Mother's Day cake

A beautiful freezer-friendly cake that you can make ahead for Mother’s Day.

Prep time: 20 mins
Cook time: 1hr 15 mins
Servings: 12
Servings: 12


  • 250ml groundnut oil
  • 3 organic free range eggs
  • 220g caster sugar
  • 1 tsp vanilla extract
  • 290g self raising flour
  • 55g dessicated coconut
  • 170g milk
  • 150g blueberries


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 1-1ÂĽ 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.

Nutrition Info


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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Better than any argument is to rise at dawn and pick dew-wet berries in a cup.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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