Blueberry Coconut Cake with Lemon Sauce
User Reviews
4.5
Blueberry Coconut Cake with Lemon Sauce
Description
This cake mixes a flour-based batter sweetened with sugar and leavened with baking powder. Eggs, milk, and vegetable oil provide moisture and richness. Blueberries tossed in flour are folded in carefully to avoid discoloring the batter while distributing bursts of fruit throughout the cake. A topping of sweetened coconut flakes adds texture and subtle tropical flavor as it toasts in the oven. Baking at 350°F until a toothpick comes out clean yields a tender, moist crumb.
The lemon sauce is made by combining sugar, cornstarch, lemon zest, and water in a saucepan, then cooking until thick and glossy. Butter and fresh lemon juice are whisked in last to enrich and balance the sauce with bright acidity. This sauce can be poured over cake slices at serving to add an acidic counterpoint to the sweet coconut and blueberry notes.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large egg
- 1 cup milk
- ½ cup vegetable oil or canola oil
- 1 ½ cups blueberries unthawed, fresh or frozen
- 2 tablespoons flour
- 1 cup coconut flaked, sweetened
For the sauce:
- ½ cup granulated sugar
- 4 ½ teaspoons cornstarch
- 1 teaspoon lemon zest, grated
- 1 cup water
- 1 tablespoon butter
- 2 tablespoons lemon juice from about 1 lemon, fresh
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.
- In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.
- Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.
- For the sauce, in a small saucepan, combine the sugar, cornstarch and grated lemon zest. Gradually whisk in the water until blended. Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened. Remove the pan from the heat and stir in the butter and lemon juice. The sauce can be used warm or at room temperature.
- Cut the cake into squares and drizzle each piece with the lemon sauce. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 268kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 164mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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