Get ready to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary dessert experience! This Blueberry Cake with Toasted Coconut Topping is not just a recipe—it's a slice of heaven that combines the burst of juicy blueberries with the irresistible crunch of golden coconut. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup blueberries
- 1/2 cup toasted coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick cooking spray to prevent sticking.
- In a medium mixing bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add the 2 eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before proceeding to the next step.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour. Gradually add the flour to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Gently fold in 1 cup of fresh blueberries into the batter. If using frozen blueberries, do not thaw them; instead, add them directly to the batter to prevent the color from bleeding.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it towards the end of the baking time.
- While the cake is baking, prepare the toasted coconut topping. In a dry skillet over medium heat, add 1/2 cup of shredded coconut. Stir frequently until the coconut is golden brown and fragrant, which should take about 5-7 minutes. Remove from heat and set aside.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, sprinkle the toasted coconut evenly over the top. You can also add additional fresh blueberries for decoration if desired.
- Slice the cake into 8 servings and serve it as a delightful dessert or a sweet treat with your afternoon tea or coffee.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent batter.
- Blueberry Trick: Toss your blueberries in a light dusting of flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
- Toasting Coconut Perfection: Watch your coconut carefully while toasting—it can burn quickly. Stir constantly and remove from heat as soon as it turns golden brown.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake light and fluffy.
- Cool Completely: Allow the cake to cool entirely before adding the toasted coconut topping to prevent it from becoming soggy.
- Storage Tip: For maximum freshness, store the cake in an airtight container and consume within 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 95mg
