Coconut Blueberry Cake
By dcarriger56
Rate this recipe
5/5
(1 Votes)
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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