Coconut Blueberry Cake With Lemon Sauce Recipes

COCONUT BLUEBERRY CAKE

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. 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 lemon sauce.

BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING

Steps:

• Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
• To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
• After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.

LEMON SNACKING CAKE WITH COCONUT GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
• Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
• Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
• When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners' sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.

EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
• While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
• Cut cake into pieces and spoon or pour some of the sauce over top.

BLUEBERRY BUCKLE WITH LEMON SAUCE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

COCONUT BLUEBERRY CAKE WITH LEMON SAUCE

Steps:

• 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.
• Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
• Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
• 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!