Blueberry Coconut Snack Cake - Easy

10m
Prep Time
30m
Cook Time
40m
Ready In


"This is an easy cake to make you only need one bowl. I like this cake with blueberries you could use raspberries instead just as long as the fruit is frozen"

Original is 9 servings
  • Optional additions for the top

Nutritional

  • Serving Size: 1 (113.2 g)
  • Calories 287.9
  • Total Fat - 13.5 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 53.3 mg
  • Sodium - 263.7 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 1.5 g
  • Sugars - 26.4 g
  • Protein - 3.7 g
  • Calcium - 42.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 F.

Step 2

Line a 8 inch baking pan with parchment paper.

Step 3

In a large bowl combine all ingredients except the fruit and whipped cream. Stir until very well combined.

Step 4

Pour batter in baking pan.

Step 5

Sprinkle frozen fruit on top and bake for 30 minutes.

Step 6

Let cool completely, then top cooled cake with whipped cream. Place in fridge for another hour before serving.

Step 7

Sprinkle with nuts or shaved chocolate right before serving.

Tips


No special items needed.

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