Toasted Coconut-Topped Blueberry Cake Recipe

Name: Toasted Coconut-Topped Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups fresh blueberries; 1/3 cup vegetable shortening; 1 cup white sugar; 1 egg; 3/4 cup milk; Topping:; 3/4 cup white sugar; 3/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 6 tablespoons cold butter; 1/2 cup toasted flake coconut

Servings: persons

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup vegetable shortening
1 cup white sugar
1 egg
3/4 cup milk
Topping:
3/4 cup white sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
1/2 cup toasted flake coconut

1
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
2
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.
3
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.
4
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.
5
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.

901

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Cake:, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Toasted Coconut-Topped Blueberry Cake 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.

Toasted Coconut-Topped Blueberry Cake

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