Recipe by Amanda
"I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
toasted flake coconut
I am giving this recipe five stars based on my revisions. I would probably give two stars to the original recipe. The reason being - the amount of topping is ridiculous – basically two full cups for a little 9” square coffee cake. I made the cake portion as written, subbing buttermilk for the milk, because I had some to use up. For the topping I used 1/4 cup of brown sugar (not white), 1/4 cup flour, 1/2 t. cinnamon, 3 T. butter and the full 1/2 cup of coconut. I didn’t have toasted coconut but regular worked just fine. I also used a 9” springform pan which worked well. My result was delicious and I would make this again. Next time I may up the coconut a little more to 3/4 cup just to compare. Give this a try, but adjust the amount of topping and you will be very pleased.
Taste great but comes out a little dry. I even took it out ten minutes early.
I doubled the recipe and baked it for about 50-60 minutes. The Toasted coconut top was very delicious! I used eath balance margarine in place of the shortning and butter. i would make this again.
I won first place at the State Fair with this recipe. It is always a crowd pleaser
YUM...DELICIOUS! I didn't have shortening, so I used softened butter. Also, I used brown sugar and regular coconut in the topping, and a round pan instead of a square. This smelled wonderful while baking and tasted even better...and so simple to make too! A definite keeper! Thanks for sharing. :)
This is one of the best recipes I have come across! I personally added 3 cups of blueberries instead of 2 cups, and balance it out with 1/3 cup of EXTRA flour. It was wonderful and I won several baking contests with it!
This was delicious!! I only changed a couple of things: I added brown sugar instead of white sugar and made it in a round pan. I loved it and wish it was diet friendly ;)
This was delicious! Instead of adding cinnamon I added lemon zest and a little lemon juice and I also reduced the sugar a little. My family loved this recipe and I will definitely make this again. Thanks for sharing the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Toasted Coconut-Topped Blueberry Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 161
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
Satisfy your sweet tooth with this nutritious idea.
This dense, moist cake is easy to assemble and perfect with coffee.