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.
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Lakeesha Mugeshi
[email protected]This cake was a hit at my party! Everyone loved it.
Felecia Henderson
[email protected]I made this cake for my family and they loved it! The cake was gone in no time.
Dozie Ijeomah
[email protected]This cake was easy to make and turned out great! I used fresh blueberries and they were perfect. The cake was moist and flavorful.
Md Ahaduil Islam
[email protected]This cake was so delicious and moist! I loved the combination of coconut and blueberries. I will definitely be making this again.