Blueberry and Peach Coconut cake

24 servings

An easy summer party delight! This cake is quick to make and absolutely delicious when served with a tablespoon of plain yogurt!

9 tbsp unsalted butter
3 cups flour
3 tbsp baking powder
1 tsp salt
2 cups sugar
1 cup shredded, unsweetened coconut (if sweetened is used, reduce sugar to 1 1/3 cup)
2 cups milk
3 eggs
2 cups of blueberries and 2 large peaches or any combination of fruit to yield about 4 cups in total

Turn oven to 350 F degrees. Butter or oil a rectangular baking dish, about 10 x 14 inches, preferable heat-proof glass. Melt butter on low heat. Mix dry ingredients in a mixing bowl: flour, baking powder, salt and sugar. Add coconut. In a separate bowl, slightly whisk the eggs. Add milk to eggs. Turn on the mixer on slow speed. Add milk/egg mixture to the dry ingredients. Mix only until well combined. Do NOT overmix. Place the batter into the baking dish and spread evenly. Spread the fruit mixture on top. Place into the warm oven and bake for about 45 – 50 minutes or until a cake tester (knife or wooden pick, etc.) comes out clean.

Let it cool before serving. If possible…

This entry was posted in All. Bookmark the permalink.