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Coconut Blueberry Cake Recipe

  • 140minutes

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Source: www.chow.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup sugar

  3. 3 teaspoons baking powder

  4. 1/4 teaspoon salt

  5. 2 eggs

  6. 1 cup milk

  7. 1/2 cup vegetable oil

  8. 1-1/2 cups fresh or frozen blueberries

  9. 1 cup flaked coconut

  10. Lemon Sauce

  11. 1/2 cup sugar

  12. 4-1/2 teaspoons corn starch

  13. 1 teaspoon grated lemon zest

  14. 1 cup water

  15. 1 tablespoon butter

  16. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  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.

  2. Transfer to a greased 13-in. × 9-in. × 2-in. baking dish. Sprinkle with coconut. Bake at 375 F. for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack.

  3. In a small saucepan, combine sugar, cornstarch and lemon zest. 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 and drizzle with the lemon sauce. Yield: 12-15 servings.

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