How to Cook Toasted Coconut Topped Blueberry Cake (Step-by-Step)

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Toasted coconut topped blueberry cake –Indulge in the delightful flavors of our Toasted Coconut-Topped Blueberry Cake, a recipe that combines the tropical sweetness of coconut with the juicy burst of blueberries. This cake is perfect for a casual afternoon tea or a special celebration. Below, you will find a detailed guide to preparing this delicious dessert, complete with ingredients and step-by-step instructions.

Toasted Coconut-Topped Blueberry Cake

Experience the harmonious blend of textures and flavors with this exquisite cake topped with toasted coconut and fresh blueberries. Its moist and tender crumb complemented by a crisp topping is sure to impress your guests.

Toasted Coconut-Topped Blueberry Cake

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup shredded coconut, sweetened and toasted
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process usually takes about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
  6. Gently fold in the fresh blueberries, taking care to avoid breaking them.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the toasted coconut evenly over the batter.
  8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Serve the cake at room temperature, optionally garnished with additional blueberries and toasted coconut on the side.

This Toasted Coconut-Topped Blueberry Cake will undoubtedly become a favorite in your recipe repertoire. Enjoy the delightful combination of flavors and the lovely aroma that fills your kitchen as it bakes!