Melt shortening and let cool slightly. Beat eggs and sugar
porous. Add shortening and milk. Mix flour and baking powder
and stir it into the batter.
Pour half of the almonds in a large plastplåse (freezer bag)
along with the coconut flakes, cinnamon, sugar
Vanilla socket. Shake. Shake then on again, but with
blueberry inside.

Rinse blueberry. Shake so all sides of
na is powdered. Note that this is done just before
baking so that blueberries do not have time to moisten the.

Pour the batter onto plate and place berries in
mixture. Sprinkle over it all the last remnants of
almonds.

Then set the pan with the cake batter into the oven at 175 ° C
about 40 minutes. Allow the cake turns golden brown.
Serve with custard.

Ingredients
* 1 1/2 cup coconut flakes
* 200 gr margarine
* 4 Each egg
* 4 cup sugar
* 2 butter, dl
* 5 cup flour
* 3 teaspoon baking powder
* 1 cup chopped almonds (rough)
* 2 tbsp vanilla sugar
* 1tablespoon cinnamon
* 4 dl blueberry (usually needed around 6)
* The plate is also required margarine or butter bread crumbs
* (goes without saying that skipping the coconut flakes if you do not like it or can not tolerate)