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."
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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.
Taste great but comes out a little dry. I even took it out ten minutes early.
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.
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!
I thought the toasted coconut topping was a very good, however just a little too much in quantity and a little too sweet; but overall a very nice coffee cake.
* 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
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