Blueberry Coconut Cake

Follow our step-by-step guide on how to make Blueberry Coconut Cake.

1. Step 1

   Start by preheating your oven to 350°F (175°C). Grab a 9x9-inch square baking pan and give it a good greasing and flouring to ensure your cake comes out easily later on.

2. Step 2

   In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This will be your dry mixture. Set it aside for now. To give your blueberries a little extra love, toss them in a bit of the flour mixture until they’re lightly coated. This helps them stay suspended in the batter instead of sinking to the bottom.

3. Step 3

   In a large bowl, beat together 1/3 cup of vegetable shortening and 1 cup of white sugar using an electric mixer until the mixture is light and fluffy. This should take a few minutes. Next, add in 1 egg and mix until well combined. Now, it’s time to alternate adding the dry flour mixture and 3/4 cup of milk into the bowl, mixing just until everything is incorporated. Be careful not to overmix! Finally, gently fold in those beautiful floured blueberries, mixing just enough to distribute them evenly throughout the batter. Pour this luscious batter into your prepared baking pan.

4. Step 4

   For the topping, combine 3/4 cup of sugar, 3/4 cup of flour, and a sprinkle of cinnamon in a bowl. Cut in some cold butter with a pastry blender until the mixture resembles coarse crumbs. Stir in some toasted coconut for that extra crunch and flavor, then sprinkle this topping evenly over the cake batter in the pan.

5. Step 5

   Bake your cake in the preheated oven for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your delicious blueberry coconut cake!