Prep 10 mins
Cook 25 mins
Adapted from Quick Cooking. I tried this delicious recipe and wrote in capital letters across the page "Excellent!" I rediscovered this yummy recipe again today as I was digging through my recipe box searching for fall favorites. The recipe originally called for shortening, but I prefer the rich flavor or real unsalted butter. Since this recipe makes 2 cakes, you can leave the coconut off the second if you want one plain. I often freeze the second cake after baking.
- 473.18 ml all-purpose flour
- 236.59 ml granulated sugar
- 14.79 ml baking powder
- 1.23 ml salt
- 118.29 ml unsalted butter
- 2 large eggs
- 236.59 ml milk (I used skim)
- 473.18 ml fresh blueberries or 473.18 ml frozen blueberries, unthawed
- 314.66 ml shredded coconut
- Combine flour, sugar, baking powder, salt.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
- Gently fold in the blueberries.
- Pour batter into two greased round 9" baking pans.
- Sprinkle evenly with coconut.
- Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
- Serve warm.
This was great! I love how easy this was to put together and how quickly it baked. We thought the texture was fantastic, very tender and the taste was very good. I added a touch of cinnamon and fresh nutmeg to the egg mixture before folding it into the flour mixture. I also halved the recipe, because there is no room in my freezer for an extra one LOL. If you would like a delicious, quick from scratch coffee cake then, this is definitely for you! If I had more time I would pour the entire recipe into a 12 inch springform pan and bake longer so that we would have a taller coffeecake. Thanks for a great recipe!