TOASTED COCONUT-TOPPED BLUEBERRY CAKE
I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.
Provided by Amanda
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h40m
Yield 9
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g
BLUEBERRY COCONUT POUND CAKE
Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.
Provided by Lovefoodies
Categories Cakes
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin. 2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc. Place the blueberries in a bowl and add 2 tablespoons of the desiccated coconut and 1 Tablespoon of flour (from the cake ingredients). Coat the blueberries all over. This will reduce the liklihood of the blueberries sinking to the bottom during baking. 3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. 4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. 5. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the blueberries, the remaining shredded/desiccated coconut, and the rest of the coconut milk and flour. 6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour. ***** Please note, if using a Bundt tin, cook time is 45 minutes. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little. 7. When the cake is done, take it out of the oven and leave in the cake tin for 2 minutes then turn out on to a cooling rack. Sprinkle a little coconut on the top if you wish, and store in an airtight container.
Nutrition Facts : Calories 409 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 336 milligrams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
COCONUT BLUEBERRY CAKE
My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT-BLUEBERRY CAKE
Steps:
- Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
- Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
BLUEBERRY COCONUT COFFEE CAKE
Adapted from Quick Cooking. I tried this delicious recipe and wrote in capital letters across the page "Excellent!" I rediscovered this yummy recipe again today as I was digging through my recipe box searching for fall favorites. The recipe originally called for shortening, but I prefer the rich flavor or real unsalted butter. Since this recipe makes 2 cakes, you can leave the coconut off the second if you want one plain. I often freeze the second cake after baking.
Provided by HeatherFeather
Categories Breads
Time 35m
Yield 2 cakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder, salt.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
- Gently fold in the blueberries.
- Pour batter into two greased round 9" baking pans.
- Sprinkle evenly with coconut.
- Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
- Serve warm.
BLUEBERRY & COCONUT CAKE
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
- Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING
This sticky, crumbly bake is irresistible - it's a pudding straight from the tin
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
- To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
- After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.
Nutrition Facts : Calories 446 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 43 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
COCONUT BLUEBERRY CAKE WITH LEMON SAUCE
My son requested a dessert with blueberries. After sifting through my cookbooks I found this from one of my older Taste of Home magazines. I replaced the oil with applesauce. We all loved it. I hope you enjoy it too!
Provided by lolamydog
Categories Dessert
Time 22m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
- Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
- Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
- In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!
Nutrition Facts : Calories 331.3, Fat 13.9, SaturatedFat 4.5, Cholesterol 40.6, Sodium 184.6, Carbohydrate 48.9, Fiber 1.3, Sugar 29.6, Protein 4.2
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