Prep time: 20 minutes | Cook time: 45 minutes
Makes 1 24cm cake

Celebrate Spring with a deliciously moist cake with fresh Blueberries, Banana and Coconut! This winning combo is one everyone will love!


This recipe was made in collaboration with our friend Chef Tom Walton. 


  1. Preheat an oven to 180C. Grease and line the sides and bottom of a 24-26cm, springform cake tin
  2. In a mixing bowl, combine all the ingredients except the blueberries then pour the batter into the cake tin.
  3. Tip the blueberries, evenly over the top and gently press some into to the batter. Drizzle with 2 tbsp of maple then bake the cake for approx. 40 minutes, turning halfway through baking. You want a skewer to come out clean. Allow to cool for 15 minutes then remove from the tin and onto a plate.
  4. Serve at room temp with extra yoghurt and blueberries if desired.

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