BLUEBERRY CAKE WITH TOASTED COCONUT TOPPING

Blueberry Cake With Toasted Coconut Topping image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 15

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1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 cup(s) unsalted butter, softened
3/4 cup(s) granulated sugar
1 large egg
1 teaspoon(s) vanilla extract
1/2 cup(s) milk
1 cup(s) blueberries
FOR THE TOPPING
1/4 cup(s) packed brown sugar
2 tablespoon(s) unsalted butter, softened
1 tablespoon(s) milk
1/2 cup(s) sweetened flaked coconut
- sweetened whipped cream

Steps:

To make the cake: Preheat oven to 350°. Grease a 9-inch round cake pan. Whisk together flour, baking powder, and salt. Set aside. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla, and mix well.
Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined. Gently stir in blueberries. Spread batter evenly in prepared pan. Bake 40 to 45 minutes, or until cake is golden brown and a pick inserted into the center comes out clean.
To make the topping: Set oven to broil. Place rack in the top third of the oven so that the top of the cake will be about 6 inches from the heat. Combine brown sugar, melted butter, milk, and coconut. Spread over warm cake. Broil about 3 minutes, or until coconut is toasted and topping is bubbly. Serve cake with sweetened whipped cream.