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Blueberry Coconut Cake Recipe

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This recipe for Blueberry Coconut Cake, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter, cut into pieces
2 c. self-rising flour
1 c. sugar
2/3 c. lightly toasted shredded coconut
1/2 c. coconut milk
2 eggs
1 tsp. vanilla
1 21 oz. can blueberry pie filling
1 T. lemon juice

Directions:
Directions:
Grease a 9x13x2" baking pan. Combine flour and sugar in large bowl. Add butter and mix with fingers
(or cut with knife and fork) until crumbly. Transfer 1/2 cup of this mixture to a small bowl, stir in the coconut, and set aside for topping.
To the flour mixture in the large bowl, add the coconut milk, eggs and vanilla, beating after each addition until well combined. Pour the batter into prepared baking pan.
Combine the blueberry filling and lemon juice, and spread over the batter. Sprinkle the topping evenly over all. Bake at 325 for about 45 minutes. Cool on a rack.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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