Coconut and blueberry plumcake

Have you ever tried the blueberry combination?  And coconut? A delight. Today I'm offering it in a delicious and soft plumcake, which will only take 10 minutes to make. 

Procedure

Preheat the static oven to 170°C.

Prepare the loaf pan by spraying it with butter or margarine, then line it with parchment paper. We use shortening so the parchment paper sticks well to the pan and doesn't fall off. 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 dry ingredients such as flour, starch and yeast, finally separately separate the blueberries and grated coconut.

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 a whisk until there are no more lumps, mixing only as much as necessary, not too much. 

Add coconut and blueberries and mix with a spatula. 

Pour the mixture into the mold. 

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

Bake at 170˚C for about 50-60 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, it's done. 

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