Blueberry-Coconut Coffee Cake Recipe
Ingredients
| Flour | 2 Cup (32 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 , beaten | |
| Milk | 1 Cup (16 tbs) | |
| Blueberries | 1 1⁄2 Cup (24 tbs) | |
| Coconut | 1 1⁄3 Cup (21.33 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 473 Calories from Fat 223
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 11.7 g58.7%
Trans Fat 1.7 g
Cholesterol 70.8 mg23.6%
Sodium 242.2 mg10.1%
Total Carbohydrates 57 g19%
Dietary Fiber 2.7 g10.9%
Sugars 30.2 g
Protein 6 g12.8%
Vitamin A 5.6% Vitamin C 5.2%
Calcium 18.7% Iron 12.9%
*Based on a 2000 Calorie diet
Directions
1) Preheat oven to 375° F.
2) Grease 2 9-inch layer cake pans.
MAKING
3) Take a bowl and sift sugar, baking powder, salt and flour into it.
4) Cut in shortening.
5) Stir in milk and eggs. Mix nicely.
6) Fold in the blueberries.
7) Divide batter between the two cake pans and sprinkle with coconut on top.
8) Bake for about 25 minutes.
9) Transfer to a wire rack and cool completely.
SERVING
10) Cut and serve warm with whipped cream, if desired.
Chef
