Blueberry Coconut Bundt Cake
This Blueberry Coconut Bundt Cake is delicious and oh so moist. It will your new favorite soon and it’s an outstanding combination!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 - 10 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
Ingredients
Units
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- 1 cup Flour
- 3 Eggs
- 1 cup Plain Yoghurt
- 1 tsp. Vanilla Extract
- 1 cup Powdered Milk
- 1/3 cup Sugar/ Erythritol
- 1 Tablespoon Baking Powder
- 1 cup Coconut Oil
- 1 Punnet Blueberries
- 1/2 cup Unsweetened Desiccated Coconut
- Cream Cheese Frosting
- 1 Tub Plain Cream Cheese
- 125g Butter
- 1 cup Icing Sugar/Erythritol
- 1 tsp. Vanilla Extract
Instructions
- Whisk all the ingredients together until light and airy.
- Combine all the dry ingredients in a bowl.
- Whisk the eggs, sugar, and oil together.
- Pour in the vanilla and yogurt then mix well.
- Add the dry ingredients and blueberries to the wet ingredients and stir well.
- Pour into a greased Bundt pan and bake at 180 for 35-40 minutes.
- Allow cooling completely.
- Spread the frosting on and decorate.
- Enjoy!!
Notes
Prepared, tried, and tested by Rochelle Lazarus Govender from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 421
- Sugar: 22
- Sodium: 275
- Fat: 30
- Saturated Fat: 23
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 6
- Cholesterol: 74
Find it online: https://esmesalon.com/blueberry-coconut-bundt-cake/
