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coconut blueberry cake

(1 rating)
dental10 avatar
Recipe by
kimberly lane
@dental10
benton, PA

I freeze fresh blueberries every year, so I am always comming up with different ways to use them. My husband loves this cake and we just took it to a friends party and they all loved it too. Enjoy!

(1 rating)
prep time 20 Min
cook time 30 Min

Ingredients For coconut blueberry cake

  • 2 c
    flour
  • 1 c
    sugar
  • 3 tsp
    baking powder
  • 1/4 tsp
    salt
  • 2
    eggs
  • 1 c
    milk
  • 1/2 c
    canola oil
  • 1 1/2 c
    fresh blueberries, semi thawed
  • 1 c
    coconut, flaked
  • LEMON SAUCE
  • 1/2 c
    sugar
  • 4 1/2 tsp
    corn starch
  • 1 tsp
    lemon zest, grated
  • 1 c
    water
  • 1 Tbsp
    butter
  • 2 Tbsp
    fresh lemon juice

How To Make coconut blueberry cake

  • 1
    Combine flour & sugar & baking powder & salt. Beat eggs,milk & oil. Stir into dry ingredients. Fold in blueberries.
  • 2
    Transfer to a greased & floured 13*9 pan. Bake at 375 for 30 to 35 mins. NOTE (1\2 way through baking sprinkle the cup of coconut over cake. Check w toothpick, when toothpick comes out clean, remove cake from oven cool on wire rack.
  • 3
    In a small saucepan comine sugar, cornstarch & lemon zest. Gradually add water until blended. Bring to a boil, cook & stir 2 mins or till thickened. Remove from heat add butter & fresh lemon juice. Cut cake into squares drizzle with lemon sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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