Blueberry coconut plumcake

Have you ever tried the Blueberry match  And coconut? A delight. Today I propose it to you in a delicious and soft plumcake, 10 minutes will be enough to prepare it. 

Method

Preheat the static oven to 170°C.

Prepare the plumcake mold, spray with vegetable butter spray or grease with margarine, then line with baking paper. We use fat so the baking paper adheres well to the mold and does not fall. Read this article To understand how to best line the mold.

In a large bowl weigh milk and oil, in another sugar and salt, in a third bowl the powders then flour, starch and yeast, finally separate the blueberries and grated coconut separately.

Using a whisk, mix milk and oil for a few minutes, then add sugar and salt and mix. 

Sift the powders into the main bowl.

Mix with the whisk until there are no more lumps, mix only as much as necessary, not too much. 

Add coconut and blueberries and mix with a spatula. 

Pour the mixture into the mold. 

With a little oil and a teaspoon, create a line in the center, so that the plumcake blooms well. 

Cook at 170˚ for approximately 50-60 minutes. Check the cooking with a toothpick, insert it into the center of the plumcake, if it comes out dry it means it is cooked.  

Leave to cool at room temperature for about 30 minutes, then remove from the mold, arrange on a tray and decorate with a little icing sugar.