Berry Coconut Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Berry Coconut Cake

This recipe makes 9 servings

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Nutritional Info

Per serving, about: -
cal 425
pro 5 g
total fat 21 g
carb 54 g
  • Portion size: 9

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 1/2cupbutter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupsour cream
  • 3/4 cup 3/4cupraspberryraspberries
  • 3/4 cup 3/4cupblueberryblueberries
  • Topping:
  • 1 cup 1cupshredded coconutcoconuts
  • 1/2 cup 1/2cuppacked brown sugar
  • 2 tbsp 2tbspbutter, softened
  • 1 tbsp 1tbspall-purpose flour
  • 1/4 tsp 1/4tspcinnamon

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 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.

Source : © CanadianLiving.com

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