Ingredients

The following ingredients have 4 Servings
  • 3 cups flour
  • 1 1/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup oil
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tsp coconut extract
  • 1 1/2 cups blueberries (about 1 pint)
  • 1 1/2 cups powdered sugar (plus more if needed for thickness)
  • 3 tbsp milk
  • 1/2 tsp coconut extract
  • toasted coconut, for on top if desired

Instruction

  • 1. Add flour, sugar, salt and baking soda together in a large mixer bowl. Set aside.
  • 2. Whisk together oil, buttermilk, eggs and coconut extract in another large bowl.
  • 3. Add wet ingredients to dry ingredients and mix until thoroughly combined. Batter will be thick and sticky.
  • 4. Gently stir in blueberries.
  • 5. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
  • 6. Pour batter into pan and bake for 50-55 minutes.
  • 7. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
  • 8. When cake is completely cooled, whisk together glaze ingredients in a small bowl. Use a spoon to drizzle it on top of the cake. Top with toasted coconut, if desired.