Best 9 Individual Blueberry Coconut Pound Cakes Recipes

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Indulge in a delightful journey of flavors with our exquisite Blueberry Coconut Pound Cakes. These individual cakes, bursting with juicy blueberries and the delicate sweetness of coconut, are a perfect treat for any occasion. Each bite offers a harmonious blend of moist, tender crumb and a symphony of flavors that will captivate your taste buds.

Our curated collection of recipes caters to your every desire, whether you're a seasoned baker or just starting your culinary adventure. Embark on a classic journey with our Traditional Blueberry Coconut Pound Cake, where the simplicity of ingredients shines through in every bite. Experience a tropical twist with our Piña Colada Pound Cake, where pineapple and coconut intertwine in a delightful dance of flavors.

For a decadent indulgence, our Chocolate Blueberry Coconut Pound Cake combines the richness of chocolate with the vibrant flavors of blueberries and coconut. If you prefer a gluten-free option, our Gluten-Free Blueberry Coconut Pound Cake offers the same delectable flavors without compromising on texture.

Each recipe provides detailed instructions, ensuring success in your baking endeavors. Our step-by-step guide and helpful tips will begleiten you through the process, from measuring ingredients to achieving the perfect golden-brown crust.

Indulge in the delightful aroma of freshly baked Blueberry Coconut Pound Cakes, filling your kitchen with a sense of warmth and comfort. These individual cakes are perfect for sharing with loved ones or enjoying as a personal treat. Let the flavors transport you to a world of pure bliss with every bite.

Here are our top 9 tried and tested recipes!

MINI BLUEBERRY BUNDT CAKES



Mini Blueberry Bundt Cakes image

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 servings.

Number Of Ingredients 14

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 cup 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
LEMON ICING:
1/2 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1 teaspoon lemon juice
Additional blueberries, optional

Steps:

  • In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.

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.

BLUEBERRY COCONUT POUND CAKE



Blueberry Coconut Pound Cake image

Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.

Provided by Lovefoodies

Categories     Cakes

Time 1h30m

Number Of Ingredients 9

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml coconut milk
1 cup or 200 g regular sugar
2 Large eggs (lightly beaten)
8 Tablespoons desiccated / shredded coconut, divided
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
12 oz or 350 g Frozen or Fresh Blueberries

Steps:

  • 1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin. 2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc. Place the blueberries in a bowl and add 2 tablespoons of the desiccated coconut and 1 Tablespoon of flour (from the cake ingredients). Coat the blueberries all over. This will reduce the liklihood of the blueberries sinking to the bottom during baking. 3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. 4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. 5. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the blueberries, the remaining shredded/desiccated coconut, and the rest of the coconut milk and flour. 6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour. ***** Please note, if using a Bundt tin, cook time is 45 minutes. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little. 7. When the cake is done, take it out of the oven and leave in the cake tin for 2 minutes then turn out on to a cooling rack. Sprinkle a little coconut on the top if you wish, and store in an airtight container.

Nutrition Facts : Calories 409 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 336 milligrams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

EASY COCONUT POUND CAKE



Easy Coconut Pound Cake image

"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar and additional coconut, optional

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT POUND CAKE



Coconut Pound Cake image

This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. -Lazetta Bruce, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12-16 servings.

Number Of Ingredients 12

1/2 cup butter, softened, softened
1/2 cup shortening
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2-1/4 cups sweetened shredded coconut
Confectioners' sugar

Steps:

  • In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture just until combined. Fold in coconut. Transfer to a greased and floured 10-in. tube pan., Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 481 calories, Fat 23g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 215mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT CREAM POUND CAKE



Coconut Cream Pound Cake image

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Provided by Connie Bridges Mallard

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
  • Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g

INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS



Individual Blueberry Coconut Pound Cake Muffins image

These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.

Provided by cookiedog

Categories     Quick Breads

Time 40m

Yield 7 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sweetened flaked coconut, plus
3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Steps:

  • Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
  • Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
  • Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
  • Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.

Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3

COCONUT POUND CAKE



Coconut Pound Cake image

My grandchildren love this recipe for a coconut-flavored pound cake.

Provided by Janie Carter

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 14

Number Of Ingredients 12

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  • In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  • Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  • To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g

Tips:

  • Use fresh blueberries for the best flavor and texture. Frozen blueberries can also be used, but thaw them completely before using.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smoother batter.
  • Don't overmix the batter. Overmixing can make the cakes tough. Mix just until the ingredients are combined.
  • Bake the cakes in a preheated oven. This will help them rise evenly and prevent them from sinking in the middle.
  • Let the cakes cool completely before frosting them. This will help the frosting set properly.
  • For a fun and festive presentation, decorate the cakes with additional blueberries, shredded coconut, or a dusting of powdered sugar.

Conclusion:

These individual blueberry coconut pound cakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a perfect balance of sweetness and tartness. The coconut adds a nice tropical touch that makes these cakes extra special. Whether you are serving them for breakfast, brunch, or dessert, these cakes are sure to be a hit. So next time you are looking for a delicious and easy-to-make recipe, give these blueberry coconut pound cakes a try. You won't be disappointed.

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