Blueberry Coconut Cake with a Lemon Glaze
Blueberry coconut cake is the topic of the day. I made this cake about two weeks ago and we loved it. Not that surprising. This is a perfect after-dinner cake but it’s also a great breakfast-on-the-go cake. Not healthy by any means (unless coconut milk and fruit count as healthy) but it is mildly sweet and makes the best accompaniment to coffee.
Do you eat cake for breakfast?
BLUEBERRY COCONUT CAKE WITH LEMON GLAZE RECIPE AND INGREDIENTS
Cake
7 T butter
1 1/4 c sugar
3 c flour
2 tsp baking powder
1 c coconut milk
5 eggs, large
1 tsp vanilla
1 cup blueberries, frozen but thawed
Preheat oven to 350F. Grease and flour a bundt cake pan. Mix butter and sugar together in a bowl. In a separate bowl, combine flour and baking powder. In a third bowl, whisk eggs and coconut milk together with vanilla. Alternately add flour and egg mixtures to the butter/sugar mixture. Mix well until batter is smooth. Fold in blueberries. Pour batter into bundt pan. Smooth top. Bake in oven for 50 minutes or until toothpick comes out clean when inserted into the center.
Glaze
1 T lemon juice
2 T white chocolate, melted
1 T water
2 T powdered sugar
Combine lemon juice with white chocolate. Add water and powdered sugar.
Drizzle glaze over top cake.
