Coconut Blueberry Cake Recipes

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TOASTED COCONUT-TOPPED BLUEBERRY CAKE



Toasted Coconut-Topped Blueberry Cake image

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

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

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

COCONUT BLUEBERRY CAKE



Coconut Blueberry Cake image

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

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup canola oil
1-1/2 cups fresh or frozen blueberries
1 cup sweetened shredded coconut
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice

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



Coconut-Blueberry Cake image

Categories     Cake     Dessert     Bake     Blueberry     Coconut     Winter     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 9

2 cups sifted self-rising flour
1 cup plus 1 tablespoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2/3 cup sweetened shredded coconut, lightly toasted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 21-ounce can blueberry pie filling
2 teaspoons fresh lemon juice

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



Blueberry Coconut Coffee Cake image

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

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
2 large eggs
1 cup milk (I used skim)
2 cups fresh blueberries or 2 cups frozen blueberries, unthawed
1 1/3 cups shredded coconut

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



Blueberry & coconut cake image

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

250ml rice bran oil, plus extra for the tin
3 eggs
225g caster sugar
2 tsp vanilla extract
300g self-raising flour
50g desiccated coconut
175ml soya milk
140g fresh or frozen blueberries , plus extra to serve
icing sugar , to dust

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



Blueberry lemon cake with coconut crumble topping image

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

300g butter , softened
425g caster sugar
zest 1 lemon
6 eggs , beaten
250g self-raising flour
300g blueberry
200g desiccated coconut
200g lemon curd

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



Coconut Blueberry Cake With Lemon Sauce image

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

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
1 1/2 cups blueberries (if using frozen blueberries do not thaw before adding to batter)
1 cup flaked coconut
1/2 cup sugar
4 1/2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 cup water
1 tablespoon butter

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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Top Asked Questions

What is the best way to make blueberry cake?
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.
How to make blueberry cake with desiccated coconut?
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 likelihood 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 color.
What temperature do you bake a lemon coconut blueberry cake?
This luscious Lemon Coconut Blueberry Cake is bursting with flavor and beauty! Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with.
What is the best recipe to make a coconut cake?
Sift the flour, baking powder, and baking soda into a mixing bowl. Add the salt and sugar and whisk to combine. Add the coconut milk, melted coconut oil, lemon juice, and vanilla extract and mix until just combined, then add the shredded coconut flakes.

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