Blueberry Toasted Coconut Babycakes Recipe

Name: Blueberry Toasted Coconut Babycakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, softened; ¾ cup sugar; 2 teaspoons freshly grated lime zest; 2 large eggs; 5 tablespoons buttermilk; 1 cup all-purpose flour; ¼ teaspoon salt; ½ cup sweetened flaked coconut; 1 cup blueberries; 3 tablespoons sweetened flaked coconut

Servings: persons

1
Preheat oven to 350F; butter and flour 9 (1/2-cup) muffin cups, or use paper liners.
2
Toast 1/2 cup coconut over low heat on stovetop or in toaster oven until lightly browned, watch closely, do not let burn.
3
Beat together butter, sugar, and zest until light and fluffy.
4
Beat in eggs, 1 at a time.
5
Beat in buttermilk, then flour and salt, on low speed until just combined.
6
Stir in 1/2 cup coconut and gently stir in blueberries.
7
Spoon batter into cups and smooth tops, Sprinkle tops with remaining 3 tablespoons coconut (this coconut will toast in the oven).
8
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes.
9
Invert onto a rack and cool.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup unsalted butter, softened, ¾ cup sugar, 2 teaspoons freshly grated lime zest, 2 large eggs, and more.

Yes, Blueberry Toasted Coconut Babycakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Toasted Coconut Babycakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions