Breakfast/Brunch

August 4, 2021

Coconut Blueberry Coffeecake

This Coconut Blueberry Coffeecake instantly signals spring in my mind, as it often made it’s way to the Easter food spread each year. It’s based on a childhood and family favorite recipe of my grandmother’s, but as I like to do, I’ve made some modern updates to the old-fashioned original.

I used coconut just about every way I possibly could in this recipe, short of coconut-flavored extract - which I think would have it made it taste artificial. Between the coconut flour, coconut oil, coconut milk, and shredded coconut, this cake packs a delicious punch of coconut flavor in every bite. This coffeecake is incredibly tender and moist, and irresistible. You will be glad it makes two cakes!

If you’ve never used coconut flour before, it’s quite interesting to play with. It’s super high in fiber, so just a little goes a long way. When you first mix up this batter, it will seem thin, but you let the batter stand for 5 minutes before folding in the blueberries, and in that time, it will thicken as the coconut flour absorbs the moisture in the mixture. It definitely helps gives this cake it’s delicate crumb.

This Coconut Blueberry Coffeecake recipe is a wonderful addition to a springtime brunch, such as Easter or Mother’s Day. Or if you’re looking for a treat to bake up and share with a friend, this recipe conveniently makes two cakes - if you’re willing to let one go after tasting it!

Ingredients assembled for Coconut Blueberry Coffeecake
Assemble your ingredients.

Making the coffeecake batter in a stand mixer
Make the batter using a stand mixer or electric hand mixer for ease. Before folding in the flour-dusted blueberries, let the batter stand 5 minutes. This helps the coconut flour absorb moisture.

From top to bottom: coconut blueberry coffeecake batter in two cake pans, then topped with shredded coconut, then finished baked coffeecakes
Divide the batter between two prepared cake pans. Top each with unsweetened shredded coconut, and bake. The coconut becomes nice and toasted in the oven!

Finished Coconut Blueberry Coffeecake on a glass cake stand with one slice on a pink glass plate, and another slice ready to serve
Slice, and serve!


Original publication date: March 29, 2021

Coconut Blueberry Coffeecake

I used coconut just about every way I possibly could in this recipe, and the result is incredibly tender and moist, and irresistible.

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

30

min

total:

45

min

Ingredients

1/3 cup coconut flour

1 cup + 1 Tbsp. all-purpose flour

3 tsp. baking powder

1/2 tsp. sea salt

2/3 cup granulated sugar

1/2 cup coconut oil, room temperature

1 cup coconut milk, beverage style

2 large eggs

2 cups blueberries (fresh or frozen)

1 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 375 degrees F. Lightly grease two 9” round cake pans with coconut oil or cooking spray, and set aside.
  2. In a medium bowl, toss blueberries with 1 Tbsp. all-purpose flour. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add coconut flour, remaining 1 cup all-purpose flour, baking powder, salt, and sugar. Stir briefly to combine and break up any clumps.
  4. Add coconut oil and mix on medium low speed to blend in coconut oil, until mixture resembles slightly damp sand.
  5. In a 2-cup measuring cup, whisk together coconut milk and eggs. With the mixer running on low speed, add coconut milk-egg mixture to the batter. Stir until just combined, being careful not to over mix.
  6. Remove bowl from stand mixer and let stand for 5 minutes. This helps the coconut flour absorb some moisture; you will notice the batter thicken.
  7. After the batter has rested 5 minutes, gently fold flour-coated blueberries into the batter by hand. Be careful not to break up blueberries, or they will cause the batter to turn blue!
  8. Divide the batter equally between the two prepared cake pans, gently smoothing it out to fill the pan.
  9. Divide the shredded coconut between the two pans, sprinkling 1/2 cup evenly over the top of each cake.
  10. Bake the cakes at 375 degrees F for 25-30 minutes, until a toothpick inserted in the center comes out clean. (Note: Your cake will take on the longer side if using frozen blueberries.)
  11. Cool the cakes in the pan completely, and slice to serve once cooled.
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!