Blueberry Cake with Toasted Coconut Topping

I can already feel fall in the air. Not the actual air, as it seems summer is really kicking in here this week. But more like the metaphorical air. I’m already seeing fall recipes all over the internet. All kinds of apples and pumpkin and other warm, comforting desserts.

I, of course, adore fall and will be more than happy to welcome it. To be honest, I’ve been shopping for coats and boots for at least a month. But, the reality is that fall is still officially a few weeks away. So, I’m reveling a bit longer in the wonderful flavors of summer.

Blueberry Cake with Toasted Coconut Topping combines fresh berries, a simple cake, and a sweet coconut topping.

As blueberries are one of my favorite summer baking ingredients, I just had to have one last hurrah with them. I’ve been holding onto this recipe all summer just waiting until I could sneak in a little coconut baking without Quinn noticing. I made sure there was some non-coconut dessert handy and happily got out the coconut and got busy baking.

Summer in the BoB kitchen means there are always blueberries hanging around in my refrigerator. Everything else you need to bake this cake is probably in your kitchen right now. If you happen to have raspberries or strawberries or some other berry, grab those instead or use a combination of your favorites. This recipe is just begging to be changed up to suit your tastes or whatever is in season.
Fresh blueberries and toasty coconut make for a delicious cake that's quick and simple to make.

I am such a fan of simple cakes like this one. No layers to stack, no frosting. Just really good cake. Add to that blueberries and toasted coconut, and you’ve got yourself a little slice of summer heaven. A perfect summer send-off!

If you’re still hanging on to summer, find some baking (or no-baking) inspiration in my Summer Baking Collection.

Blueberry Cake with Toasted Coconut Topping

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 8 to 10 servings

Blueberry Cake with Toasted Coconut Topping

Ingredients

    For the cake:
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup blueberries
  • For the topping:
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon milk
  • 1/2 cup sweetened flaked coconut
  • sweetened whipped cream

Instructions

To make the cake:

Preheat oven to 350°. Grease a 9-inch round cake pan.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla, and mix well.

Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined. Gently stir in blueberries.

Spread batter evenly in prepared pan.

Bake 40 to 45 minutes, or until cake is golden brown and a pick inserted into the center comes out clean.

To make the topping;

Set oven to broil. Place rack in the top third of the oven so that the top of the cake will be about 6 inches from the heat.

Combine brown sugar, melted butter, milk, and coconut. Spread over warm cake.

Broil about 3 minutes, or until coconut is toasted and topping is bubbly.

Serve cake with sweetened whipped cream.

Notes

Recipe slightly adapted from Land O'Lakes.

http://www.bakeorbreak.com/2014/09/blueberry-cake-toasted-coconut-topping/

6 Comments

  1. Linda September 2, 2014 Reply

    That looks amazing. You had me at blueberries and coconut. Just did some zucchini and lime and coconut loaves that I loved because of the coconut added. HA.

    I’m on the cusp. We have a long growing season here so we should still see the berries at the farmers’ market until the end which is October but my brain is starting to think “pumpkin” and “apple” and “pear” and deep spices. So I did a pear cake with summer pears and fall spices. Have to say it was nice to smell those deep aromas in the kitchen when it baked. But…still plenty of time to make blueberry and plum and pear and apple and peach things before the season is done. Thanks, Jennifer!!

  2. Lindsay September 3, 2014 Reply

    This dish looks great! It combines blueberries and coconut — my 2 favorite foods at the moment!

  3. Joanne September 4, 2014 Reply

    I have to hide coconut from the.boy as well! Next time we make coconut recipes, we should just share with each other. I would happily eat a slice (or eight) of this!

    • Author
      Jennifer McHenry September 5, 2014 Reply

      We should, Joanne! Maybe we should organize the NYC Coconut Club. ;-)

  4. I’ve never tried coconut and blueberries together. This sounds divine! I can’t wait to try it!

  5. Morven September 9, 2014 Reply

    I’m with you on cakes that are simple and don’t require faffing about with frosting and this one is delicious!

    It’s like a Lazy Daisy cake in a party dress. I made it almost exactly to your recipe except for two very minor substitutions. I used frozen blueberries because it’s not yet blueberry season and I had to use thread coconut as I can’t get sweetened flaked coconut in NZ.

Leave a reply

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

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>