Coconut Blueberry Cake Recipe

Name: Coconut Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 vegetable oil; 1-1/2 cups fresh or frozen blueberries; 1 cup flaked coconut; Lemon Sauce:; 1/2 cup sugar; 4-1/2 teaspoons corn starch; 1 teaspoon grated lemon zest; 1 cup water; 1 tablespoon butter; 2 tablespoons lemon juice

Servings: persons

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1-1/2 cups fresh or frozen blueberries
1 cup flaked coconut
Lemon Sauce:
1/2 cup sugar
4-1/2 teaspoons corn starch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice

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. x 9-in. x 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.

1309

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup sugar, 3 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Coconut Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Blueberry Cake

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