Toasted Coconut-Topped Blueberry Cake Recipe -
Toasted Coconut-Topped Blueberry Cake Recipe

Toasted Coconut-Topped Blueberry Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9x9-inch cake Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    2 hrs 40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
  2. Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
  3. Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
  4. To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2012

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.

Most Helpful Critical Review
Aug 03, 2009

Taste great but comes out a little dry. I even took it out ten minutes early.


12 Ratings

Jul 14, 2011

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.

Mar 17, 2013

I won first place at the State Fair with this recipe. It is always a crowd pleaser

Jun 27, 2012

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. :)

Jul 25, 2013

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!

Jun 24, 2014

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 ;)

Feb 07, 2014

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!


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 76.3 g
  • 25%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 17.9 g
  • 27%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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