πŸ‹πŸ₯₯🫐 Refreshing Lemon Coconut Blueberry Cake! 🫐πŸ₯₯πŸ‹


 

πŸ‹πŸ₯₯🫐 Refreshing Lemon Coconut Blueberry Cake! 🫐πŸ₯₯πŸ‹


πŸ“ Ingredients:

For the cake:

- 2 ½ cups all-purpose flour

- 2 ½ teaspoons baking powder

- ½ teaspoon salt

- 1 ½ cups granulated sugar

- ¾ cup unsalted butter, softened 🧈

- 3 large eggs πŸ₯š

- 1 teaspoon vanilla extract

- 1 cup coconut milk πŸ₯₯

- Zest of 2 lemons πŸ‹

- 1 cup fresh blueberries 🫐


For the lemon coconut glaze:

- 1 ½ cups powdered sugar

- 2 tablespoons lemon juice πŸ‹

- 2 tablespoons coconut milk πŸ₯₯

- ¼ cup shredded coconut, for garnish πŸ₯₯


πŸ”₯ Let's get baking! πŸ‘©‍🍳

1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2️⃣ In a bowl, whisk together flour, baking powder, and salt.

3️⃣ In a separate bowl, cream together sugar and softened butter until light and fluffy.

4️⃣ Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

5️⃣ Gradually add the flour mixture, alternating with coconut milk, beginning and ending with the flour mixture. Mix until just combined.

6️⃣ Stir in lemon zest and gently fold in fresh blueberries.

7️⃣ Pour the batter into the prepared baking pan, spreading it evenly.

8️⃣ Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

9️⃣ In a small bowl, whisk together powdered sugar, lemon juice, and coconut milk to make the lemon coconut glaze.

πŸ”Ÿ Drizzle the glaze over the cooled cake and sprinkle shredded coconut on top for garnish.



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