"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." — Amanda
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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. :)
I looks great, I will try it this weekend
* 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
Satisfy your sweet tooth with this nutritious idea.
This dense, moist cake is easy to assemble and perfect with coffee.
See how to make streusel cheesecake with delicious blueberry muffin flavor.