Delicious Toasted Coconut Topped Blueberry Cake Recipe

This toasted coconut topped blueberry cake is a perfect treat for any occasion. The moist and tender cake is filled with juicy blueberries and topped with a crunchy toasted coconut layer. It's a delightful combination of flavors and textures that will satisfy any sweet tooth. This recipe is easy to make and will impress your family and friends. Enjoy a slice of this irresistible blueberry cake with a cup of coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries
• 1/2 cup shredded coconut

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix in the dry ingredients alternating with the milk, beginning and ending with the dry ingredients. Gently fold in the blueberries.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. In a small bowl, combine the shredded coconut and a tablespoon of sugar. Sprinkle this mixture evenly over the cake batter.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. Once cooled, slice the cake and serve. Enjoy!

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