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Coconut Blueberry Cake

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Ingredients

  • 2 CUPS ALL-PURPOSE FLOUR
  • 3 TEASPOONS BAKING POWDER
  • 1/4 TEASPOON SALT
  • 1 CUP SUGAR
  • 2 EGGS
  • 1 CUP MILK
  • 1/2 CUP VEGETABLE OIL
  • 1 1/2 CUPS FRESH OR FROZEN BLUEBERRIES
  • 1 CUP COCONUT FLAKED
  • LEMON SAUCE;
  • 1/2 CUP SUGAR
  • 1 1/2 TEASPOON 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 ingretions just until moistened. Fold in blueberries.
Transfer to a greased 13x-inchx9-inchx2inch baking dish. Sprinkle with coconut. Bake at 375F. for 22 to 24 minutes or until a toothpick inserted near center of cake cames out clean. Cool on a wire rack.
In a small saucepan, combine sugar, cornstarch and lemon peel. Gradually add water untill 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 the lemon sauce.

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