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1
Preheat the oven to 350 and grease an 8 by 5 inch loaf pan.
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2
In large frying pan over medium heat, toast the coconut shreds until light golden brown and fragrant, about 3 minutes and set aside.
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3
In a medium bowl, whisk together the flour, almond meal, toasted coconut, baking powder, cinnamon, cardamom, and salt.
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4
Whisk together the eggs, sugar, coconut milk, pumpkin puree, and vanilla extract until smooth.
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5
Pour the dry ingredients into the bowl and mix until fully incorporated.
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6
Spoon the batter into the prepared baking tin.
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7
Top the batter with the frozen blueberries and gently press them into place.
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8
Sprinkle with the remaining tablespoon of Demerara sugar.
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9
Bake for 50 minutes, until a toothpick inserted in the center comes out clean.
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10
Let the bread cool briefly in the loaf pan before removing, about 20 minutes.
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11
Slice and serve warm or toasted with butter.
