3 ¾ cups all-purpose flour, (half whole wheat)
3 teaspoons baking powder
1 zest of 1 lemon
1 teaspoon salt
1 cup oil
1 can coconut milk
1 tablespoon lemon juice
2 cups granulated sugar
1 avocado, mashed
5 tablespoons poppy seeds
Lemon Icing
3 cups confectioners sugar
3 tablespoons fresh lemon juice
1 tablespoon margarine
Blueberry Sauce
½ cup sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ cup water
1 cup blueberries, fresh or frozen
1 teaspoon lemon juice
¼ teaspoon lemon peel, finely grated (if available)
Cake Instructions:
Put oven rack in middle position and heat oven to 375°F. Coat a 9X13 cake pan with margarine (I spray it with Pam).
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together oil, mashed avocado and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Add coconut milk and lemon juice. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
Transfer batter to cake pan, smoothing top, and bake until a pick inserted in center of cake comes out clean and top is golden brown, about 50 minutes. Let cake cool.
Icing Instructions:
Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
Blueberry Sauce Instructions:
Combine sugar, cornstarch and salt in 1 quart microwave dish. Stir in water. Add blueberries. Cover with vented cover. Microwave on high for 3 1/2 – 5 minutes until it has boiled about 1 minute. Stir in lemon juice and peel. Pour the blueberries over a slice of iced cake. Watch everyone moan with pleasure as they eat it
