Coconut Blueberry Cake Recipe

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Coconut Blueberry Cake

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Category: Cake

12 Servings
By: Unknown

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Ingredients:

2 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1/4 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 1/2 cups fresh or frozen blueberries
1 cup flaked coconut

Sauce:

1/2 cup sugar
4 1/2 tsp cornstarch
1 tsp grated lemon peel
1 cup water
1 tbs butter
2 tbs lemon juice

Instructions:

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.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with coconut. Bake at 375 degrees F for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack.
In a small saucepan, combine sugar, cornstarch and lemon peel. 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 the lemon sauce.

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