Name: Coconut Blueberry Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 cups all-purpose flour -; 1 cup sugar -; 3 teaspoons baking powder -; 1/4 teaspoon salt -; 2 large eggs, room temperature -; 1 cup whole milk -; 1/2 cup canola oil -; 1-1/2 cups fresh or frozen blueberries -; 1 cup sweetened shredded coconut -; LEMON SAUCE: -; 1/2 cup sugar -; 4-1/2 teaspoons cornstarch -; 1 teaspoon grated lemon zest -; 1 cup water -; 1 tablespoon butter -; 2 tablespoons lemon juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Blueberry Cake

1. 2 cups all-purpose flour -

2. 1 cup sugar -

3. 3 teaspoons baking powder -

4. 1/4 teaspoon salt -

5. 2 large eggs, room temperature -

6. 1 cup whole milk -

7. 1/2 cup canola oil -

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

9. 1 cup sweetened shredded coconut -

10. LEMON SAUCE: -

11. 1/2 cup sugar -

12. 4-1/2 teaspoons cornstarch -

13. 1 teaspoon grated lemon zest -

14. 1 cup water -

15. 1 tablespoon butter -

16. 2 tablespoons lemon juice -

How to cook deliciously - Coconut Blueberry Cake

1. Stage

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. Stage

Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

3. Stage

In a small saucepan, combine the 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; drizzle with lemon sauce.