Coconut-Blueberry Cake – a delicious recipe with flour, sugar, butter, coconut, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Butter 13x9x2-inch baking pan.
3
Combine flour and 1 cup sugar in large bowl.
4
Add butter and rub in with fingertips until mixture resembles coarse meal.
5
Transfer 1/2 cup coarse meal to small bowl.
6
Mix in coconut and reserve for topping.
7
Beat milk, eggs and vanilla extract in another small bowl to blend.
8
Mix into coarse meal in large bowl.
9
Spread batter in prepared pan.
10
Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl.
11
Spoon evenly over batter in pan.
12
Sprinkle topping over batter.
13
Bake cake until tester inserted into center comes out clean, about 45 minutes.
14
Cool cake in pan on rack.
724
kcal
Calories
30
g
Fat
102
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups sifted self-rising flour, 1 cup plus 1 tablespoon sugar, 1/2 cup (1 stick) chilled unsalted butter, cut into pieces, 2/3 cup sweetened shredded coconut, lightly toasted, 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.
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