Coconut Blueberry Cake Food

BLUEBERRY & COCONUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
• Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
• Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.

COCONUT BLUEBERRY CAKE WITH LEMON SAUCE

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!

BLUEBERRY COCONUT COFFEE CAKE

Steps:

• Combine flour, sugar, baking powder, salt.
• Using a pastry blender, cut in butter until mixture is crumbly.
• In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
• Gently fold in the blueberries.
• Pour batter into two greased round 9" baking pans.
• Sprinkle evenly with coconut.
• Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
• Serve warm.

COCONUT BLUEBERRY CAKE

Steps:

• 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., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

COCONUT-BLUEBERRY CAKE

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.