Lemon Blueberry Bundt Cake with Coconut Icing
Ingredients:
- 1.5 stick Softened butter
- 0.66 cup Sugar
- 2 Eggs
- 1 cup Fage Greek Yogurt
- 0.5 cup Milk
- 2 Lemons
- 3 cup Cake Flour
- 1 tbsp Baking Powder
- dash of salt
- 1 tsp Vanilla
- 1 pt Blueberries
- 0.5 cup Milk
- 1 tbsp Corn Starch
- 4 tbsp Sugar
- 0.5 stick Butter
- 1.5 cup Unsweetened Coconut
Directions:
Bake in a 350° oven for an hour. Let cool before topping with Coconut frosting.
In a saucepan, whisk cornstarch into milk until dissolved. Add sugar and slice butter and heat over medium heat, stirring often until sauce thickens about five minutes. Add unsweetened coconut and stir until combined and coconut begins to rehydrate. Chill in fridge until ready to use.