Coconut Blueberry Cake Recipes

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.

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Steps:

• Combine flour, sugar, baking powder, salt.
• Using a pastry blender, cut in butter until mixture is crumbly.
• In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
• Gently fold in the blueberries.
• Pour batter into two greased round 9" baking pans.
• Sprinkle evenly with coconut.
• Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
• Serve warm.

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
• Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
• Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.

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.