Coconut Blueberry Cake with a Lemon Sauce

This blueberry coconut cake with lemon sauce is deliciously moist and light and tastes like a perfect muffin in cake form.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 1-1/2 cups fresh or frozen blueberries (no need to thaw if using frozen)
  • 1 cup flaked coconut
  • ½ cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1 teaspoon grated lemon peel
  • 1 cup water
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
  1. Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat together the eggs, milk and oil. Stir into the dry ingredients until incorporated. Fold in the blueberries.
  3. Spread the batter evenly into the 9×13 inch pan and bake for 18-22 minutes. Or until a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack.
  4. To make the Lemon Sauce: In a medium sized saucepan combine sugar, cornstarch, and lemon peel. Slowly add the water and bring to a boil. Cook and stir for 2 minutes or until it starts to thicken. Remove from the heat and add the butter and lemon juice. Cut the cake into squares and drizzle with lemon sauce.

Source : allrecipes.Com

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