Recipe information
Yield
Serves 10 to 12
Ingredients
2 cups sifted self-rising flour
1 cup plus 1 tablespoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2/3 cup sweetened shredded coconut, lightly toasted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 21-ounce can blueberry pie filling
2 teaspoons fresh lemon juice
Preparation
Step 1
Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
Step 2
Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
Step 3
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
