Berry Coconut Cake
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.
Servings: 9
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 425 |
| protein | 5 g |
| fat | 21 g |
| carbohydrate | 54 g |
Suggested Recipes
-
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) sour cream
3/4 cup (175 mL) each raspberries and blueberries
Topping:
1 cup (250 mL) shredded coconut
1/2 cup (125 mL) packed brown sugar
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) 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 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
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »