Berry Coconut Cake

Author: Canadian Living

Instead of using both kinds of berries, you can double one or the other for this easy-to-transport treat. Frozen berries can be substituted for fresh if you like.

  • Portion size 9 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1/2 cup butter softened
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 3/4 cups raspberries
  • 3/4 cups blueberries
Topping:
  • 1 cup shredded coconut
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter softened
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon cinnamon

Method

Topping: In small bowl, combine coconut, sugar, butter, flour and cinnamon until crumbly; set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. Stir together flour, baking powder, baking soda and salt; stir half into butter mixture. Stir in sour cream. Stir in remaining flour mixture.

Spread in greased 9-inch (2.5 L) square cake pan. Sprinkle with raspberries and blueberries. Sprinkle with topping. Bake in 325°F (160°C) oven for 60 to 75 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack.

Nutritional facts Per serving, about:

  • Protein 5 g
  • Calories 425.0
  • Total fat 21 g
  • Total carbohydrate 54 g
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Baking & Desserts

Berry Coconut Cake

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