Blueberry Cake With Toasted Coconut Frosting

[Shoshanna]

BLUEBERRY CAKE WITH TOASTED COCONUT TOPPING

yield 8 TO 10 SERVINGS
prep time 25 MINUTES
cook time 50 MINUTES
total time 1 HOUR 15 MINUTES




INGREDIENTS

FOR THE CAKE:

1 & 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

1 cup blueberries


FOR THE TOPPING:

1/4 cup packed brown sugar

2 tablespoons unsalted butter, softened

1 tablespoon milk

1/2 cup sweetened flaked coconut

sweetened whipped cream


INSTRUCTIONS

TO MAKE THE CAKE:

Preheat oven to 350°F. Grease a 9-inch round cake pan.


Whisk together the flour, baking powder, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.


Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined. Gently stir in the blueberries.


Spread the batter evenly in the prepared pan.


Bake 40 to 45 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.


TO MAKE THE TOPPING:

Set oven to broil. Place the rack in the top third of the oven so that the top of the cake will be about 6 inches from the heat.


Combine the brown sugar, melted butter, milk, and coconut. Spread over the warm cake.


Broil about 3 minutes, or until the coconut is toasted and the topping is bubbly.


Serve the cake with sweetened whipped cream.

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