A luscious brown sugar and coconut toppingbecomes an easy finishing touch for this lemony blueberry-studdedcake.
Recipe: Blueberry Cake withCoconut Topping
Cake Ingredients:1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon freshly grated lemon peel
1/4 cup butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1/2 cup milk
1 cup fresh blueberries*Topping Ingredients:1/4 cup firmly packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon milk
1/2 cup sweetened flaked coconutGarnish Ingredients:1/2 cup heavy whipping cream, whipped,sweetened
Makes 8 servings.
*Substitute 1 cup frozen blueberries, partiallythawed.
- If cake becomes cool before serving, placein 325°F (160°C) oven for 5 to 7 minutes or until warm.
- Always check the expiration date on thebottom of the baking powder can, especially if it hasntbeen used for awhile.
Nutrition Facts (1 serving): Calories:340, Fat: 14g, Cholesterol: 60mg, Sodium: 160mg, Carbohydrates:49g, Dietary Fiber: 1g, Protein: 4g
DELICIOUS COCONUT CAKE: with sour cream lemon icingIf the Blueberry Cake withCoconut Topping recipe was useful and interesting, you can share it with your friends or leave a comment.