Toasted Coconut-Topped Blueberry Cake Recipes & Special Tips

This Toasted Coconut-Topped Blueberry Cake is a delicious and easy-to-make dessert that is sure to be a hit with family and friends. 

It is made with a moist and fluffy yellow cake that is topped with a layer of sweet blueberry filling and finished with a crunchy topping of toasted coconut. 

This cake is perfect for any occasion and is sure to be a crowd-pleaser. With its simple ingredients and easy preparation, this cake is sure to become a favorite in no time.

Timing For Toasted Coconut-Topped Blueberry Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Yield: 1 9-inch cake

{null}/
Image Credit: bakeorbreak.com

Ingredients

Cake:

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup (1 stick) unsalted butter, at room temperature

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 1 cup buttermilk

– 2 cups fresh blueberries

Topping:

– 1 cup sweetened shredded coconut

– 2 tablespoons unsalted butter, melted

– 2 tablespoons light brown sugar

Image Credit: allrecipes.com

Directions

1. Preheat Oven To 350 Degrees Fahrenheit.

To make a delicious toasted coconut-topped blueberry cake, the first step is to preheat the oven to 350 degrees Fahrenheit. This is an important step, as it ensures that the cake will bake evenly. 

Once the oven is preheated, the next step is to prepare the cake batter. This can be done by combining the dry ingredients in a bowl, such as flour, baking powder, and sugar. 

In a separate bowl, the wet ingredients should be combined, such as eggs, oil, and milk. The wet ingredients should then be added to the dry ingredients and mixed until just combined. 

After the batter is prepared, it should be poured into a greased 9-inch cake pan. Then, the blueberries should be distributed evenly over the top of the batter. Finally, the toasted coconut should be sprinkled over the top of the cake. 

The cake can then be placed in the preheated oven and baked for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once the cake is finished baking, it can be removed from the oven and allowed to cool before serving.

2. Grease And Flour A 9-Inch Round Cake Pan.

To make a delicious toasted coconut-topped blueberry cake, begin by preheating the oven to 350°F. Grease and flour a 9-inch round cake pan. 

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. 

In a separate bowl, beat 1/2 cup butter with 1 cup sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract. 

Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, stirring until just combined. Gently fold in 1 1/2 cups of fresh or frozen blueberries. 

Pour the batter into the prepared pan and spread evenly. Sprinkle with 1/2 cup of toasted coconut flakes. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes. Enjoy!

3. In A Medium Bowl, Mix Together 1 1/2 Cups of All-Purpose Flour 

1 teaspoon baking powder, and 1/4 teaspoon salt.

Toasted Coconut-Topped Blueberry Cake is a delicious and easy-to-make dessert. To begin, preheat the oven to 350 degrees Fahrenheit. 

In a medium bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. 

In a separate bowl, whisk together 1/2 cup melted butter, 1/2 cup white sugar, 1/2 cup brown sugar, and 1 teaspoon vanilla extract. 

Add in 2 eggs and mix until combined. Then, fold in 1/2 cup of coconut flakes and 1/2 cup of fresh or frozen blueberries. 

Grease a 9-inch round cake pan and pour the batter into it. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Finally, sprinkle 1/4 cup of toasted coconut flakes over the top of the cake and serve. Enjoy!

4. In A Separate Bowl, Cream Together 1/2 Cup Butter And 1 Cup Sugar Until Light And Fluffy.

Toasted Coconut-Topped Blueberry Cake is a delicious and easy-to-make dessert. To begin, preheat the oven to 350 degrees and grease a 9-inch round cake pan. 

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

 In a separate bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Add 1 teaspoon of vanilla extract and 1/2 cup of milk and mix until combined. 

Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared pan and top with 1 cup of fresh blueberries. 

Sprinkle 1/2 cup of toasted coconut over the top of the cake. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy!

5. Beat In 2 Eggs, One At A Time.

To make a delicious Toasted Coconut-Topped Blueberry Cake, the first step is to preheat the oven to 350 degrees Fahrenheit. Next, cream together 1/2 cup of softened butter and 1 cup of sugar in a large bowl. 

Once the butter and sugar are creamed together, add 1 teaspoon of vanilla extract and mix until combined. 

In a separate bowl, mix together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. 

Gradually add the dry ingredients to the butter and sugar mixture and mix until combined. Beat in 2 eggs, one at a time, and mix until combined. 

Finally, fold in 1 cup of fresh or frozen blueberries and 1/2 cup of shredded coconut. Pour the batter into a greased 9-inch cake pan and top with the remaining 1/4 cup of shredded coconut. 

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool before serving.

6. Add The Dry Ingredients To The Butter Mixture, Alternating With 1/2 Cup Of Milk.

To make a delicious toasted coconut-topped blueberry cake, begin by preheating the oven to 350°F and greasing a 9-inch round cake pan. 

In a medium bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. 

In a separate bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time, and then stir in 1 teaspoon of vanilla extract. 

Next, add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk. Once the batter is mixed, fold in 1 cup of fresh blueberries. 

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Finally, top the cake with 1/2 cup of toasted coconut and serve.

7. Fold In 1 Cup Of Fresh Or Frozen Blueberries.

To make a delicious toasted coconut-topped blueberry cake, begin by preheating the oven to 350 degrees Fahrenheit. 

Grease a 9-inch round cake pan with butter and dust with flour. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. 

In a separate bowl, beat together 1/2 cup softened butter, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy. 

Add 2 large eggs, one at a time, beating after each addition. Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. 

Once the batter is combined, fold in 1 cup of fresh or frozen blueberries. Pour the batter into the prepared cake pan and sprinkle with 1/2 cup of toasted coconut flakes. 

Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before serving. Enjoy!

8. Pour The Batter Into The Prepared Pan.

To make a delicious toasted coconut-topped blueberry cake, begin by preheating the oven to 350 degrees Fahrenheit. 

Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

 In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. 

In a separate bowl, beat together 1/2 cup of softened butter, 1 cup of sugar, and 2 large eggs until light and fluffy. 

Add 1 teaspoon of vanilla extract and 1/2 cup of sour cream, and mix until combined. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in 1 cup of fresh or frozen blueberries. Pour the batter into the prepared pan and spread it evenly. 

Sprinkle 1/2 cup of sweetened shredded coconut over the top of the cake. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve the cake with a dollop of freshly whipped cream and enjoy!

9. In A Small Bowl, Mix Together 1/2 Cup of Shredded Coconut 

1/4 Cup Brown Sugar And 1 Tablespoon Melted Butter.

Toasted coconut-topped blueberry cake is a delicious and easy-to-make dessert. 

To make it, start by preheating your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter or non-stick cooking spray. 

In a medium bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate bowl, beat together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. 

Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in 1 cup of fresh or frozen blueberries. 

Pour the batter into the prepared cake pan and spread evenly. In a small bowl, mix together 1/2 cup shredded coconut, 1/4 cup brown sugar, and 1 tablespoon melted butter. 

Sprinkle the coconut mixture over the top of the cake. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your toasted coconut-topped blueberry cake!

10. Sprinkle The Coconut Mixture Over The Top Of The Cake.

To make a toasted coconut-topped blueberry cake, begin by preheating the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. 

In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a large bowl, beat together 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy. 

Beat in 2 large eggs, one at a time, then beat in 1 teaspoon of vanilla extract. Alternately beat in the flour mixture and 1/2 cup of milk, beginning and ending with the flour mixture. 

Gently fold in 1 1/2 cups of fresh blueberries. Spread the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. To make the toasted coconut topping, melt 2 tablespoons of butter in a medium skillet over medium heat. 

Add 1 cup of sweetened shredded coconut and cook, stirring occasionally, until lightly toasted. Sprinkle the coconut mixture over the top of the cake. Enjoy!

11. Bake For 30-35 Minutes.

Toasted Coconut-Topped Blueberry Cake is a delicious and easy-to-make dessert. To make this cake, first, preheat the oven to 350 degrees Fahrenheit. 

Then, in a medium bowl, mix together the cake mix, eggs, oil, and water. Grease a 9-inch round cake pan and spread the batter evenly in the pan. 

Sprinkle the blueberries over the top of the cake batter. In a small bowl, mix together the coconut, sugar, and butter. Sprinkle the coconut mixture over the top of the cake. 

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy your Toasted Coconut-Topped Blueberry Cake!

12. Let Cool Before Serving. Enjoy!

To make a delicious Toasted Coconut-Topped Blueberry Cake, first, preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan and line the bottom with parchment paper. 

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, cream together 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy. 

Beat in 2 eggs, one at a time, and then stir in 1 teaspoon of vanilla extract. Alternately add the dry ingredients and 1/2 cup of milk to the butter mixture, beginning and ending with the dry ingredients. 

Gently fold in 1 cup of fresh blueberries. Pour the batter into the prepared pan and spread evenly. 

Sprinkle 1/2 cup of sweetened shredded coconut over the top of the cake. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Once cooled, the Toasted Coconut-Topped Blueberry Cake is ready to serve. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1 slice (90g)
  • Calories: 358
  • Total Fat: 15g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 126mg
  • Total Carbohydrate: 49g
  • Dietary Fiber: 2g
  • Sugars: 27g
  • Protein: 4g

How To Make A Showstopping Ombre Blueberry Jam Cake

Special Tips

1. Use fresh blueberries for the best flavor and texture.

2. Toast the coconut flakes in a dry skillet over medium heat until they are golden brown.

3. Let the cake cool completely before adding the toasted coconut topping.

4. For a richer flavor, use coconut oil instead of butter in the cake batter.

5. To make the cake extra moist, add a tablespoon of Greek yogurt to the batter.

6. For a more intense coconut flavor, add a teaspoon of coconut extract to the batter.

7. Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Leave a Comment

Your email address will not be published. Required fields are marked *