Blueberry Coconut Cake

(Vegan Version)

Ingredients

• 2 cups all-purpose flour, sifted
• 2 tsp. baking powder
• ½ tsp. salt
• 2 Tbsp. cornstarch
• 1 cup sugar
• 1/3 cup canola oil
• 1 cup canned lite coconut milk
• 1 tsp. pure almond extract
• 1/3 cup sweetened shredded coconut, packed
• 2 cups fresh blueberries

Lime Frosting

• 1 cup powdered sugar
• 1 ½ Tbsp. fresh lime juice

Directions:

Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick baking spray.

In large mixing bowl, mix the flour, sugar, baking powder, cornstarch and salt, together. Make a well. Add canola oil, lite coconut milk, almond extract and coconut. Mix with an electric mixer for 2-3 minutes until smooth and well-blended. Fold in blueberries.

Spread cake batter evenly into pan. Bake for 40-50 minutes or toothpick comes out clean. Cool for 15-20 minutes. Drizzle with lime frosting.

For lime frosting, mix powdered sugar and lime juice together until smooth.

Yields: 16-inch cake

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(Non-Vegan Version)

Ingredients

• 2 cups all-purpose flour, sifted
• 2 tsp. baking powder
• ½ tsp. salt
• 1 large egg
• 1 cup sugar
• 1/3 cup canola oil
• 1½ cup canned lite coconut milk
• 1 tsp. pure almond extract
• 1/3 cup sweetened shredded coconut, packed
• 2 cups fresh blueberries

Lime Frosting

• 1 cup powdered sugar
• 1 ½ Tbsp. fresh lime juice

Directions:

In large mixing bowl, mix the flour, sugar, baking powder, and salt, together. Make a well. Add egg, canola oil, lite coconut milk, almond extract and coconut. Mix with an electric mixer for 2-3 minutes until smooth and well-blended. Fold in blueberries.

Spread cake batter evenly into pan. Bake for 45-55 minutes or toothpick comes out clean. Cool for 15-20 minutes. Drizzle with lime frosting.

For lime frosting, mix powdered sugar and lime juice together until smooth.

Yields: 16-inch cake