Coconut Blueberry Cake With Lemon Sauce

• 2 cups all-purpose flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 1 1/2 cups blueberries (if using frozen blueberries do not thaw before adding to batter)
• 1 cup flaked coconut
• Lemon Sauce
• 1/2 cup sugar
• 4 1/2 teaspoons cornstarch
• 1 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1 cup water
• 1 tablespoon butter

1. In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
2. Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
3. Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
4. In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!

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

Taken from www.food.com/recipe/coconut-blueberry-cake-with-lemon-sauce-320941 (may not work)