Best 6 Toasted Coconut Topped Blueberry Cake Recipes

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TOASTED COCONUT CAKE



Toasted Coconut Cake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 18 servings

Number Of Ingredients 16

2 cups brown sugar
1/2 cup (1 stick) salted butter, softened, plus more for greasing the pans
1/2 cup coconut oil
5 large eggs, separated, at room temperature
1 teaspoon vanilla extract
2 1/4 cups cake flour, plus more for flouring the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup plain yogurt
2 cups flaked coconut, chopped
1 pound cream cheese, softened
1/2 cup (1 stick) salted butter, softened
1 teaspoon coconut extract
2 pounds powdered sugar
2 cups flaked coconut, toasted

Steps:

  • For the cake: Preheat the oven to 330 degrees F.
  • In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended. Add the egg yolks 1 at a time and beat well after each addition. Add the vanilla extract.
  • In a separate bowl, combine the flour, baking powder, baking soda and salt. Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition. Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition. Beat in the remaining dry ingredients and stir in the coconut.
  • In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, then fold in the remaining whites.
  • Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely.
  • For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated. Add the extract and mix until incorporated. Add the powdered sugar 1 cup at a time and beat until smooth.
  • Place one of the cake layers on a serving plate. Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with remaining toasted coconut. Keep refrigerated until serving.

TOASTED COCONUT-TOPPED BLUEBERRY CAKE



Toasted Coconut-Topped Blueberry Cake image

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.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h40m

Yield 9

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
⅓ cup vegetable shortening
1 cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
½ cup toasted flake coconut

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
  • 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.
  • 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.
  • 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.
  • 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 : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g

COCONUT BLUEBERRY CAKE



Coconut Blueberry Cake image

My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup canola oil
1-1/2 cups fresh or frozen blueberries
1 cup sweetened shredded coconut
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

TOASTED COCONUT COFFEE CAKE



Toasted Coconut Coffee Cake image

So good in the morning with a nice cup of your favorite coffee or tea. Adapted from Country Living magazine.

Provided by Sharon123

Categories     Breads

Time 1h20m

Yield 1 9" coffee cake

Number Of Ingredients 12

2 1/4 cups all-purpose flour, divided
1 1/2 cups sweetened flaked coconut, divided
3/4 cup light brown sugar, divided
1 1/2 tablespoons cinnamon
6 tablespoons unsalted butter, melted
3/4 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
5 large egg yolks
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream

Steps:

  • Coffee-cake topping:
  • Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
  • Batter:
  • Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
  • Cake:
  • Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!

COCONUT-BLUEBERRY CAKE



Coconut-Blueberry Cake image

Categories     Cake     Dessert     Bake     Blueberry     Coconut     Winter     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 9

2 cups sifted self-rising flour
1 cup plus 1 tablespoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2/3 cup sweetened shredded coconut, lightly toasted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 21-ounce can blueberry pie filling
2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
  • Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.

TOASTED COCONUT CAKE (BOBBY FLAY)



Toasted Coconut Cake (Bobby Flay) image

Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity.

Provided by evelynathens

Categories     Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 29

2 cups sweetened flaked coconut
1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended -- Malibu)
1/2 teaspoon pure vanilla extract
3/4 cup coconut custard, cold (recipe above)
3/4 cup very cold heavy cream
1 1/2 cups unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above, cold)
1 pinch fine sea salt
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Steps:

  • For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
  • For the simple syrup: Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
  • For the custard: Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
  • Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • For the filling: Combine the custard and cream in a bowl and whip until soft peaks form.
  • For the buttercream: Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
  • For the cake: Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
  • Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
  • In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
  • Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
  • To Assemble: Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
  • Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Nutrition Facts : Calories 1371.6, Fat 85.6, SaturatedFat 56.5, Cholesterol 382.5, Sodium 783.4, Carbohydrate 142.5, Fiber 2.1, Sugar 75.6, Protein 13.9

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