Glazed Blueberry Coconut Cake Cookie Recipes

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
• Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
• Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

Steps:

• Preheat oven to 350°.
• Toast Coconut:.
• Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
• Cake:.
• Beat together sugar, oil, eggs, and coconut extract until well mixed.
• In a separate bowl, mix together buttermilk, baking powder, and baking soda.
• Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
• Gradually beat the flour mixture into the wet mixture until well mixed.
• Fold in the coconut and almonds.
• Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
• Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
• Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
• Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
• Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
• Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
• To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.