By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
283 cal · 75 min
Blueberry Cake with Toasted Coconut Topping
Recipe GLPR2e2599c488c9e6
A tender, moist blueberry cake topped with a sweet, toasted coconut and brown sugar layer. Fresh blueberries are folded into the light batter, and once baked golden, the warm cake is finished with a broiled coconut topping that becomes crispy and bubbly. Serve with a dollop of sweetened whipped cream for a delightful dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
2 tablespoons unsalted butter, softened
1/4 cup packed brown sugar
1 tablespoon milk
1/2 cup sweetened flaked coconut
sweetened whipped cream, for serving
Directions
Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with butter or cooking spray and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, use an electric mixer on medium speed to beat the 1/4 cup softened butter and granulated sugar together until the mixture is light, fluffy, and pale, about 2 to 3 minutes.
Add the egg and vanilla extract to the butter mixture and mix on medium speed until well combined.
Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with the 1/2 cup milk in two portions, starting and ending with the flour mixture. Mix just until combined after each addition.
Gently fold the fresh blueberries into the batter with a spatula or wooden spoon until evenly distributed.
Pour the batter into the prepared pan and spread it evenly.
Bake for 40 to 45 minutes, or until the cake is golden brown and a wooden pick inserted in the center comes out clean or with only a few moist crumbs.
While the cake bakes, melt the 2 tablespoons of butter. In a small bowl, combine the melted butter, brown sugar, 1 tablespoon milk, and sweetened flaked coconut and stir until well mixed.
When the cake comes out of the oven, allow it to cool for 2 minutes. Preheat your broiler and position an oven rack in the upper third of the oven, about 6 inches from the heat source.
Spread the coconut topping evenly over the warm cake.
Place the cake under the broiler and broil for about 2 to 3 minutes, watching carefully, until the coconut is lightly golden brown and toasted and the topping is bubbly. Remove from the broiler immediately to prevent burning.
Allow the cake to cool briefly before serving. Serve warm or at room temperature with a generous dollop of sweetened whipped cream.
Comments
This cake is straightforward to source at any Charlotte-area chain—all ingredients are standard pantry staples available at Harris Teeter, Food Lion, Walmart, or ALDI with no special stops needed. The 75-minute stated time is honest for baking and cooling, though add 10–15 minutes if you're toasting the coconut yourself rather than buying it pre-toasted. At roughly $1.50–$1.75 per serving, the cost is reasonable for a dessert that serves 10, though the generous butter and sugar will register as an indulgence rather than budget fare. The cake itself reheats well for a day or two, but the whipped cream topping and toasted coconut are best applied close to serving, which means this is a same-night assembly dish if you want it at its peak. It's a forgiving recipe—no temperamental egg whites or fussy technique—making it solid for a weekend bake with a crowd.
Sign in or create a free account to add your review.
