1 cup orange juice
1 cup milk
1 pint brandy
1/3 cup margarine
1/4 cup white sugar
1 tablespoon distilled white vinegar
1 cup blueberries
1 egg, lightly beaten
1 teaspoon vanilla extract
1 3/4 cups cake flour
3 tablespoons all-purpose flour
1 cup flaked coconut
2 teaspoons flaked coconut for decoration
In a large bowl, mix orange juice, milk, brandy, sugar, vinegar and blueberries. Blend to thin; refrigerate 1 hour.
Beat egg, vanilla and flour to form a smooth and custardlike batter. Stir into chocolate mixture. Pour batter into pan and sprinkle with coconut.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Slice cake and serve hot from the pan. Carve into bite size pieces if you like.