Berry Coconut Cake
This recipe makes 9 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 425 |
| pro | 5 g |
| total fat | 21 g |
| carb | 54 g |
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.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 3/4 cup raspberries
- 3/4 cup blueberries
- Topping:
- 1 cup shredded coconuts
- 1/2 cup packed brown sugar
- 2 tbsp butter, softened
- 1 tbsp all-purpose flour
- 1/4 tsp cinnamon
Preparation
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 sa< 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.
Source : © CanadianLiving.com
- Keywords : Dessert; Bake; Bridal Shower; Spring; Blueberries; Raspberries; Coconut;
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