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Blueberry Coconut Cake with Lemon Sauce

Yield: 15 Servings (9X13-inch pan)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

For the cake:

  • 2 cups (284 g) all-purpose flour
  • 1 cup (212 g) granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 1 ½ cups fresh or frozen blueberries, unthawed
  • 2 tablespoons flour
  • 1 cup (85 g) flaked sweetened coconut

For the sauce:

  • ½ cup (106 g) granulated sugar
  • 4 ½ teaspoons cornstarch
  • 1 teaspoon grated lemon zest
  • 1 cup water
  • 1 tablespoon butter
  • 2 tablespoons fresh lemon juice, from about 1 lemon

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.