Blueberry Coconut Snack Cake - Easy
Created by SassyCook on July 1, 2013
- Servings: 9
- Prep Time: 10m
- Cook Time: 30m
- Recipe #9964
Ingredients
- 1 cup all-purpose flour
- 1 to 1 1/4 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, soft
- 1/2 cup milk
- 60 grams shredded coconut (1/2 cup)
- 1/2 teaspoon coconut extract
- 1 large egg
- 1/2 cup buttermilk
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 210 to 280 grams frozen blueberries (1 1/2 to 2 cups)
- Whipped cream or Cool Whip
- Optional additions for the top
- Chopped nuts
- Shaved chocolate
How to Make
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Step 1: Preheat oven to 350 F.
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Step 2: Line a 8 inch baking pan with parchment paper.
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Step 3: In a large bowl combine all ingredients except the fruit and whipped cream. Stir until very well combined.
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Step 4: Pour batter in baking pan.
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Step 5: Sprinkle frozen fruit on top and bake for 30 minutes.
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Step 6: Let cool completely, then top cooled cake with whipped cream. Place in fridge for another hour before serving.
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Step 7: Sprinkle with nuts or shaved chocolate right before serving.
Nutritional Facts
- 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