How to Make Toasted Coconut-Topped Blueberry Cake - A Step-by-Step Guide

When it comes to baking, there's nothing quite like the satisfaction of whipping up a delicious, homemade cake. And if you're looking for a show-stopping dessert that's sure to impress at your next gathering, look no further than this Toasted Coconut-Topped Blueberry Cake. This recipe combines the sweet, juicy flavor of blueberries with the rich, nutty crunch of toasted coconut, creating a dessert that's as beautiful as it is delicious.

One of the best things about this cake is that i...

Read more

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries
  • ⅓ cup vegetable shortening
  • 1 cup white sugar
  • 1 egg
  • ¾ cup milk
  • ¾ cup white sugar
  • ¾ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter
  • ½ cup toasted flake coconut

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 9
  • Yield: 1 9x9-inch cake

  • 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.
  • Nutrition

    481 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 43mg
    • Sodium: 321mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 2g
    • Total Sugars: 45g
    • Protein: 6g
    • Vitamin C: 3mg
    • Calcium: 100mg
    • Iron: 2mg
    • Potassium: 123mg