Blueberry Coconut Cake Recipes

INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES

Individual Blueberry-Coconut Pound Cakes image

Categories Cake Dairy Egg Fruit Dessert Bake Quick & Easy Blueberry Lime Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients

1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Steps:

Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

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