Blueberry Toasted Coconut Babycakes

Total Time
40mins
Prep 15 mins
Cook 25 mins

These are delicious.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F; butter and flour 9 (1/2-cup) muffin cups, or use paper liners.
  2. Toast 1/2 cup coconut over low heat on stovetop or in toaster oven until lightly browned, watch closely, do not let burn.
  3. Beat together butter, sugar, and zest until light and fluffy.
  4. Beat in eggs, 1 at a time.
  5. Beat in buttermilk, then flour and salt, on low speed until just combined.
  6. Stir in 1/2 cup coconut and gently stir in blueberries.
  7. Spoon batter into cups and smooth tops, Sprinkle tops with remaining 3 tablespoons coconut (this coconut will toast in the oven).
  8. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes.
  9. Invert onto a rack and cool.

Reviews

(3)
Most Helpful

I loved these. My only complaint was that it seemed like a relatively large amount of effort for only 9 muffins -- it took me a while to zest 2 teaspoons of lime! But I'll definitely make these again, and I'll probably make my boyfriend do the zesting.

enigmused February 23, 2007

Double YUM for these! I increased the blueberries to 1-1/2 cups, next time I make these I will increase the sugar to 1 cup for my sweet-tooth DH who enjoyed them with his coffee! thanks for sharing Kel!...Kitten:)

Kittencal@recipezazz October 23, 2006

Yum! These were full of flavor. I used too much coconut(don't ask), but it still came out tasty! Thanks KelBel!

Sharon123 February 25, 2005

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