Coconut Blueberry Cake Recipe 55

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COCONUT-BLUEBERRY CAKE



Coconut-Blueberry Cake image

Categories     Cake     Dessert     Bake     Blueberry     Coconut     Winter     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 9

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
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 21-ounce can blueberry pie filling
2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
  • Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.

COCONUT BLUEBERRY CAKE WITH LEMON SAUCE



Coconut Blueberry Cake With Lemon Sauce image

My son requested a dessert with blueberries. After sifting through my cookbooks I found this from one of my older Taste of Home magazines. I replaced the oil with applesauce. We all loved it. I hope you enjoy it too!

Provided by lolamydog

Categories     Dessert

Time 22m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
1 1/2 cups blueberries (if using frozen blueberries do not thaw before adding to batter)
1 cup flaked coconut
1/2 cup sugar
4 1/2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 cup water
1 tablespoon butter

Steps:

  • In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
  • Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
  • Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
  • In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!

Nutrition Facts : Calories 331.3, Fat 13.9, SaturatedFat 4.5, Cholesterol 40.6, Sodium 184.6, Carbohydrate 48.9, Fiber 1.3, Sugar 29.6, Protein 4.2

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