Dairy-free blueberry loaf

SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a 2lb loaf tin.
Whisk your eggs with the sugar and oil.
Mix the desiccated coconut and flour together.
Stir a third of the flour mixture into the eggs, add a third of the coconut milk, and continue until it is all combined. Add the vanilla extract.
Stir the blueberries into the mixture and scoop it onto the prepared tin. Bake for an hour until golden on top or until a skewer comes out clean. Allow to cool in the tin.
Ingredients
3 eggs
220g caster sugar
250ml light rapeseed oil
60g desiccated coconut
300g self-raising flour
175ml coconut milk
3 tsp vanilla extract
140g blueberries

Method
Preheat your oven to 180°C and line a 2lb loaf tin.
Whisk your eggs with the sugar and oil.
Mix the desiccated coconut and flour together.
Stir a third of the flour mixture into the eggs, add a third of the coconut milk, and continue until it is all combined. Add the vanilla extract.
Stir the blueberries into the mixture and scoop it onto the prepared tin. Bake for an hour until golden on top or until a skewer comes out clean. Allow to cool in the tin.