125g butter, softened
2/3 cup caster sugar
1 cup desiccated coconut
1 ½ cups self-raising flour
1 cup milk
230g frozen blueberries (defrosted) + extra for garnish
1 cup white chocolate bits
Icing sugar for dusting
Thickened cream for garnish
Mint for garnish (optional)
- Preheat oven to 180°C (350°F). Grease a round 20cm cake pan and line the base with baking paper.
- Cream butter and sugar in an electric mixer until light and fluffy, add eggs one a time, then add coconut, self- raising flour and milk, mix until combined.
- Fold in white chocolate and blueberries, then pour cake mix into the prepared pan. Smooth top and bake in the oven for 45–50 minutes or until a skewer comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool.
Dust cake with sifted icing sugar and serve with whipped cream, extra blueberries and mint for garnish if desired.