Coconut Blueberry Cake

• 2 cups flour, all-purpose
• 1 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries fresh or frozen
• 1 cup coconut flaked
• 1/2 cup sugar
• 4 1/2 teaspoon cornstarch
• 1 teaspoon lemon zest grated
• 1 cup water
• 1 tablespoon butter
• 2 tablespoons lemon juice

1. In a bowl, combine the flour, sugar, baking powder and salt.
2. Beat the eggs, milk and oil; stir into dry ingredients just until moistened.
3. Fold in blueberries.
4. Transfer to a greased 13-in.
5. x 9-in.
6. x 2-in.
7. baking dish.
8. Sprinkle with coconut.
9. Bake at 375F (190C).
10. for 22 to 24 minutes or until a toothpick inserted near center of cake comes out clean.
11. Cool on a wire rack.
12. LEMON SAUCE:
13. In a small saucepan, combine sugar, cornstarch and lemon zest.
14. Gradually add water until blended.
15. Bring to a boil; cook and stir for 2 minutes or until thickened.
16. Remove from the heat; stir in butter and lemon juice.
17. Cut cake into squares and drizzle with the lemon sauce.
18. Yield: 12 to 15 servings.
19. See other recipes at: www.
20. havefunbaking.
21. com And check out: www.
22. lovetobakeandcook.
23. blogspot.
24. com

flour, sugar, baking powder, salt, eggs, milk, vegetable oil, blueberries, coconut flaked, sugar, cornstarch, lemon zest, water, butter, lemon juice

Taken from recipeland.com/recipe/v/coconut-blueberry-cake-50607 (may not work)