blueberry cake with toasted coconut topping
Obtained online. http://www.bakeorbreak.com/2014/09/blueberry-cake-toasted-coconut-topping/
►
yield
8 -10
prep time
25 Min
cook time
50 Min
method
Bake
Ingredients For blueberry cake with toasted coconut topping
-
1 1/2 call-purpose flour
-
1 tspbaking powder
-
1/4 tspsalt
-
1/4 cunsalted butter, softened
-
3/4 cgranulated sugar
-
1 lgegg
-
1 tspvanilla extract
-
1/2 cmilk
-
1 cblueberries
- FOR THE TOPPING
-
1/4 cpacked brown sugar
-
2 Tbspunsalted butter, softened
-
1 Tbspmilk
-
1/2 csweetened flaked coconut
-
sweetened whipped cream
How To Make blueberry cake with toasted coconut topping
-
1To make the cake: Preheat oven to 350°. Grease a 9-inch round cake pan. Whisk together flour, baking powder, and salt. Set aside. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla, and mix well.
-
2Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined. Gently stir in blueberries. Spread batter evenly in prepared pan. Bake 40 to 45 minutes, or until cake is golden brown and a pick inserted into the center comes out clean.
-
3To make the topping: Set oven to broil. Place rack in the top third of the oven so that the top of the cake will be about 6 inches from the heat. Combine brown sugar, melted butter, milk, and coconut. Spread over warm cake. Broil about 3 minutes, or until coconut is toasted and topping is bubbly. Serve cake with sweetened whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT