Dessert

Coconut Blueberry Cake is for Dessert.

Coconut Blueberry Cake takes 15 minutes to prepare.

Coconut Blueberry Cake takes 24 minutes to cook.

Coconut Blueberry Cake makes 15 servings.

The ingredients for Coconut Blueberry Cake are:

2 cups whole wheat flour
1 cup sugar
3 tsp baking powder
1/4 tsp salt (optional)
2 eggs
1 cup skim milk
1/2 cup applesauce (or 1/2 cup vegetable oil)
1-1/2 cups fresh or frozen blueberries*
1 cup flaked coconut

Lemon Sauce:
1/2 cup sugar
4-1/2 tsp cornstarch
1 tsp grated lemon peel
1 cup water
1 tbs Promise Fat Free Butter
2 tbs lemon juice

Here is how you make Coconut Blueberry Cake:

In a bowl, combine the flour, sugar, baking powder and optional salt. Beat the eggs, milk and oil or applesauce; stir into dry ingredients just until moistened. Fold in blueberries. Transfer to a greased 13x9x2" baking dish. Sprinkle with coconut. Bake at 375 degrees for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack.in a small saucepan, combine sugar, cornstarch and lemon peel. 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 the lemon sauce.Yield: 12-15 servings *Editor's note: If using frozen blueberries, DO NOT thaw before adding to the batter. Number of Servings: 15Recipe submitted by SparkPeople user AMFRASE.

The nutritional information for Coconut Blueberry Cake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 154.3

• Total Fat: 2.7 g
• Cholesterol: 29.0 mg
• Sodium: 122.7 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 2.6 g
• Protein: 3.8 g