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 flour, all-purpose; 1 cup sugar; 3 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 1 1/2 cups blueberries fresh or frozen; 1 cup coconut flaked; 1/2 cup sugar; 4 1/2 teaspoon cornstarch; 1 teaspoon lemon zest grated; 1 cup water; 1 tablespoon butter; 2 tablespoons lemon juice

Servings: persons

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

1
In a bowl, combine the flour, sugar, baking powder and salt.
2
Beat the eggs, milk and oil; stir into dry ingredients just until moistened.
3
Fold in blueberries.
4
Transfer to a greased 13-in.
5
x 9-in.
6
x 2-in.
7
baking dish.
8
Sprinkle with coconut.
9
Bake at 375F (190C).
10
for 22 to 24 minutes or until a toothpick inserted near center of cake comes out clean.
11
Cool on a wire rack.
12
LEMON SAUCE:
13
In a small saucepan, combine sugar, cornstarch and lemon zest.
14
Gradually add water until blended.
15
Bring to a boil; cook and stir for 2 minutes or until thickened.
16
Remove from the heat; stir in butter and lemon juice.
17
Cut cake into squares and drizzle with the lemon sauce.
18
See other recipes at: www.
19
havefunbaking.
20
com And check out: www.
21
lovetobakeandcook.
22
blogspot.
23
com

967

kcal

Calories

Fat

140

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 15 ingredients. The key ingredients include: 2 cups flour, all-purpose, 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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