Blueberry Coconut Snack Cake - Easy
Recipe: #9964
July 01, 2013
Categories: Desserts, Cakes, Snacks, Blueberry, Coconut, One-Pot Meal, Baby Shower, Brunch, Easter, Fathers Day Game/Sports Day, July 4th, Labor Day, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"This is an easy cake to make you only need one bowl. I like this cake with blueberries you could use raspberries instead just as long as the fruit is frozen"
Original is 9 servings
Ingredients
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- Optional additions for the top
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Nutritional
- Serving Size: 1 (113.2 g)
- Calories 287.9
- Total Fat - 13.5 g
- Saturated Fat - 8.5 g
- Cholesterol - 53.3 mg
- Sodium - 263.7 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 1.5 g
- Sugars - 26.4 g
- Protein - 3.7 g
- Calcium - 42.3 mg
- Iron - 0.8 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 F.
Step 2
Line a 8 inch baking pan with parchment paper.
Step 3
In a large bowl combine all ingredients except the fruit and whipped cream. Stir until very well combined.
Step 4
Pour batter in baking pan.
Step 5
Sprinkle frozen fruit on top and bake for 30 minutes.
Step 6
Let cool completely, then top cooled cake with whipped cream. Place in fridge for another hour before serving.
Step 7
Sprinkle with nuts or shaved chocolate right before serving.
Tips
No special items needed.
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