Blueberry Coconut Cake

Blueberry Coconut Cake
Blueberry Coconut Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

  • LEMON SAUCE:

  • 1/2

    cup sugar

  • 4-1/2

    teaspoons cornstarch

  • 1

    teaspoon grated lemon peel

  • 1

    cup water

  • 1

    tablespoon butter

  • 2

    tablespoons lemon juice

Directions

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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