Best 2 Blueberry Coconut Coffee Cake Recipes
Indulge in a delightful culinary journey with our Blueberry Coconut Coffee Cake, a masterpiece that tantalizes taste buds and elevates your coffee breaks to a heavenly experience. Embark on a baking adventure with our meticulously crafted recipes, ranging from the classic Blueberry Coconut Coffee Cake to its enticing variations. Discover the secrets of creating a moist and flavorful cake infused with the vibrant sweetness of blueberries and the tropical essence of coconut. Explore the art of preparing a luscious cream cheese frosting that adds a velvety richness to every bite. Unleash your creativity with our gluten-free and vegan adaptations, ensuring everyone can savor the goodness of this delightful treat.
Let's cook with our recipes!
BLUEBERRY COCONUT COFFEE CAKE
Adapted from Quick Cooking. I tried this delicious recipe and wrote in capital letters across the page "Excellent!" I rediscovered this yummy recipe again today as I was digging through my recipe box searching for fall favorites. The recipe originally called for shortening, but I prefer the rich flavor or real unsalted butter. Since this recipe makes 2 cakes, you can leave the coconut off the second if you want one plain. I often freeze the second cake after baking.
Provided by HeatherFeather
Categories Breads
Time 35m
Yield 2 cakes, 18 serving(s)
Number Of Ingredients 9
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.
COCONUT BLUEBERRY COFFEE CAKE
"This golden coffee cake has been a fast family favorite for years," relates Joy McGhee of Gilbert, Arizona. "My mother stirred it up on Sunday mornings, and the aroma as it baked always got me and my brother up out of bed early. That ensured we'd have a good breakfast before church."
Provided by Taste of Home
Time 35m
Yield 2 coffee cakes (8 servings each).
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour batter into two greased 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
Tips:
- Use fresh blueberries for the best flavor. Frozen blueberries can also be used, but they should be thawed and drained before using.
- If you don't have coconut extract, you can use 1/2 teaspoon of vanilla extract instead.
- The streusel topping can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to bake the coffee cake, simply sprinkle the streusel topping over the batter before baking.
- This coffee cake can be served warm or at room temperature. It's also delicious the next day.
Conclusion:
This blueberry coconut coffee cake is a delicious and easy-to-make treat that's perfect for any occasion. The combination of blueberries, coconut, and coffee is irresistible, and the streusel topping adds a perfect finishing touch. Whether you're serving it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit.
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