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Toasted Coconut-Topped Blueberry Cake

Rated as 4.56 out of 5 Stars

"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

2 h 40 m servings 481 cals
Original recipe yields 9 servings (1 9x9-inch cake)

Directions

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  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.

Nutrition Facts


Per Serving: 481 calories; 17.9 g fat; 76.3 g carbohydrates; 5.8 g protein; 43 mg cholesterol; 321 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 cu...

Most helpful critical review

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

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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 cu...

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

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

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 whi...

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...

4 stars from me but 5 stars from the Mr. He loved the coconut crumble topping. I added lemon zest to the batter, which was a good call. Baked it in a cast iron skillet. I also made a glaze with ...

Made this don't need less topping it's oppose to go down inside the cake !! It's so good .. my family absolutely loved it .. just st follow the recipe you won't regret it !!

No changes. Would absolutely make again!