Photo: David Holifield
Toasted Coconut-Topped Blueberry Cake
15 ingredients
20 min + 1 hr 10 min
1 9x9-inch cake
openrecipes
"I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake."
Estimated Nutrition (whole recipe, rough)
1326
Calories
31g
Protein
67g
Fat
153g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/3 cup vegetable shortening
- 1 cup white sugar
- 1 egg
- 3/4 cup milk
- Topping:
- 3/4 cup white sugar
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter
- 1/2 cup toasted flake coconut
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes