Coconut-Blueberry Cake Recipe

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Coconut-Blueberry Cake
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Ingredients:

Directions:

  1. Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
  2. Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
  3. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 323.75 Kcal (1355 kJ)
Calories from fat 143.04 Kcal
% Daily Value*
Total Fat 15.89g 24%
Cholesterol 49.59mg 17%
Sodium 137.53mg 6%
Potassium 85.97mg 2%
Total Carbs 43.59g 15%
Sugars 22.77g 91%
Protein 3.71g 7%
Vitamin C 1mg 2%
Vitamin A 0.1mg 2%
Iron 0.8mg 4%
Calcium 27.1mg 3%
Amount Per 100 g
Calories 268.22 Kcal (1123 kJ)
Calories from fat 118.51 Kcal
% Daily Value*
Total Fat 13.17g 24%
Cholesterol 41.09mg 17%
Sodium 113.94mg 6%
Potassium 71.23mg 2%
Total Carbs 36.11g 15%
Sugars 18.86g 91%
Protein 3.07g 7%
Vitamin C 0.8mg 2%
Iron 0.7mg 4%
Calcium 22.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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