Quick Easy &

COCONUT

BLUEBERRY COCONUT CAKE

Serves 8 1. Heat oven to 180c. Line 20cm cake tin with baking parchment. 2. Mix 100g blueberries, 175g flour and 1 tsp baking powder. 3. Whisk 150g unsalted butter, 150g caster sugar, 2 eggs, ½ tsp vanilla extract, 3 tbsp milk, 50g desiccated coconut for 2 min. Fold in blueberry mixture and spoon batter into cake tin. 4. Bake for 45-50 min until risen. 5. For icing beat 150g icing sugar, 50g unsalted butter, 1.5 tbsp blueberry jam, 1 tsp milk.

COCONUT RASPBERRY ICE CREAM

Makes about 1 litre 1. Blitz 350g frozen raspberries, 400ml coconut cream, 7 tbsp agave syrup, ¼ tsp vanilla extract until smooth. 2. Pour into freezer-proof container and freeze until solid. 3. For smoother texture whizz frozen ice cream in food processor again. Return to container. Refreeze. 4. Remove from freezer 15 min before serving to soften, serve with raspberries.