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Blueberry Coconut Cake

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Ingredients

  • LEMON SAUCE:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1-1/2 cups fresh or frozen blueberries
  • 1 cup flaked coconut
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1 teaspoon grated lemon peel
  • 1 cup water
  • 1 tablespoon butter
  • 2 tablespoons lemon juice

Details

Servings 12

Preparation

Step 1

In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small saucepan, combine the sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

Yield: 12-15 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

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