Blueberry Coconut Delight Cake
Indulge in the luxurious flavors of our Blueberry Coconut Delight Cake, a delightful twist on the traditional coffee cake. This recipe, adapted from a beloved favorite, boasts a rich buttery base complemented by the sweetness of fresh blueberries and the tropical essence of shredded coconut. Each bite bursts with flavor and moistness, making it a perfect companion for your morning coffee or an afternoon treat. With the flexibility to create two cakes, you can enjoy one loaded with coconut while leaving the other plain, inviting even more customization. Additionally, this cake freezes beautifully, allowing you to savor its deliciousness whenever the craving strikes. Let's bake up some joy today!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
2 cups (Sifted, for best results)
Granulated sugar
1 cup (None)
Baking powder
1 tablespoon (None)
Salt
1/4 teaspoon (None)
Unsalted butter
1/2 cup (Softened)
Large eggs
2 (At room temperature)
Milk
1 cup (Skim or your choice of milk)
Fresh or frozen blueberries
2 cups (Unthawed if using frozen)
Shredded coconut
1 1/3 cups (Sweetened or unsweetened, based on preference)
Instructions
1
Preheat your oven to 375°F (190°C). Grease two round 9-inch baking pans.
2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3
Using a pastry blender or forks, cut in the unsalted butter into the flour mixture. Continue until the mixture resembles coarse crumbs.
4
In a separate bowl, whisk together the large eggs and milk until thoroughly combined.
5
Gently add the egg mixture to the flour mixture, stirring just enough to moisten the dry ingredients. Be careful not to overmix, as this can lead to a tougher cake.
6
Fold in the fresh or frozen blueberries gently, ensuring they are evenly distributed throughout the batter.
7
Divide the batter evenly between the two prepared baking pans and spread it out to create an even layer.
8
Sprinkle the shredded coconut generously over the top of both cakes.
9
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
10
Once baked, remove the cakes from the oven and let them cool slightly before serving. Enjoy warm for the best flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Blueberry Coconut Delight Cake?
It is a luxurious twist on traditional coffee cake featuring a rich buttery base, fresh blueberries, and shredded coconut.
How many cakes does this recipe make?
This recipe yields two 9-inch round cakes.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
What size baking pans are needed?
You will need two 9-inch round baking pans.
How long does the cake bake?
The cakes take approximately 25 minutes to bake.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries.
Should I thaw frozen blueberries before adding them?
No, if using frozen blueberries, they should be unthawed.
What type of milk can I use?
You can use skim milk or any milk of your choice.
Is it okay to use sweetened shredded coconut?
Yes, you can use either sweetened or unsweetened shredded coconut based on your preference.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Can this cake be frozen?
Yes, this cake freezes beautifully for later consumption.
What is the best way to serve this cake?
It is best enjoyed warm, making it a perfect companion for coffee.
Should the eggs be at room temperature?
Yes, the recipe specifies using large eggs at room temperature.
How should the butter be prepared?
The unsalted butter should be softened before being cut into the flour mixture.
What happens if I overmix the batter?
Overmixing can lead to a tougher cake texture, so stir only until dry ingredients are moistened.
Can I make one cake plain?
Yes, the recipe allows for customization where you can leave the coconut off one cake.
What should the flour and butter mixture look like?
The mixture should resemble coarse crumbs after cutting in the butter.
How much flour is required?
The recipe calls for 2 cups of sifted all-purpose flour.
How much sugar is in the recipe?
The recipe uses 1 cup of granulated sugar.
How much blueberries should I add?
The recipe requires 2 cups of blueberries.
Is there salt in this recipe?
Yes, 1/4 teaspoon of salt is used.
What leavening agent is used?
One tablespoon of baking powder is used for leavening.
Do I need to grease the pans?
Yes, you should grease two round 9-inch baking pans before adding the batter.
How do I incorporate the blueberries?
Gently fold them into the batter to ensure even distribution without crushing them.
When do I add the coconut?
Sprinkle the shredded coconut over the top of the batter once it is in the pans, before baking.
What tools can I use to cut in the butter?
You can use a pastry blender or forks.
Is this a good fall recipe?
Yes, it is tagged as a fall recipe and is perfect for cooler weather.
What is the ingredient count?
There are 9 ingredients in this recipe.
How much coconut is needed?
The recipe calls for 1 1/3 cups of shredded coconut.
What is the texture of the cake?
The cake is described as moist, buttery, and bursting with flavor.