Indulge in the delightful fusion of tropical and tangy flavors with this Coconut Blueberry Cake, a scrumptious vegetarian dessert perfect for any occasion. Ready in just 40 minutes, this cake serves 15 and offers a delectable 173 calories per serving. Bursting with the goodness of fresh or frozen blueberries, this cake is a delightful treat for your taste buds.
Crafted with a blend of all-purpose flour, sugar, baking powder, and a hint of salt, the cake base offers a tender crumb that complements the natural sweetness of coconut and the tangy zest of lemon. The addition of canola oil and milk ensures a moist and rich texture, while the eggs provide the necessary structure. The star of the show, the blueberries, add a burst of color and flavor, making every bite a delightful experience.
To elevate this dessert, a homemade lemon sauce is crafted from a simple mix of sugar, cornstarch, lemon peel, water, butter, and lemon juice. This sauce adds a glossy finish and a tangy note that perfectly complements the coconut and blueberries.
With minimal equipment required - a bowl, saucepan, oven, wire rack, baking pan, and toothpicks - this recipe is accessible for both beginners and seasoned bakers. Whether you're looking to impress at a dinner party or simply satisfy a sweet craving, the Coconut Blueberry Cake is sure to be a hit. So, grab your ingredients and get ready to bake your way into a world of flavor with this easy, yet exquisite, dessert.
