Coconut Blueberry Cake

Name: Coconut Blueberry Cake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 237 milliliters fresh or frozen blueberries; 1 Tbsp butter; 118 milliliters canola oil; 237 milliliters flaked coconut; 4 teaspoons cornstarch; 2 eggs; 473 milliliters all-purpose flour; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 237 milliliters milk; 0 teaspoons salt; 118 milliliters sugar; 237 milliliters water

You can never have too many dessert recipes, so give Coconut Blueberry Cake a try. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 205 calories, 3g of protein, and 11g of fat. This recipe serves 15. Head to the store and pick up coconut, blueberries, eggs, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 40 minutes.

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.

Ingredients you will need

Baking Powder

Blueberries

All Purpose Flour

Sugar

Egg

Milk

Salt

Cooking Oil

Equipment you will use

Bowl

Transfer to a greased 13-in. x 9-in. baking dish.

Equipment you will use

Baking Pan

Sprinkle with coconut.

Ingredients you will need

Coconut

Bake at 375° for 22-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

In a small saucepan, combine the sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Lemon Peel