Do not underestimate the power of a good piece of coffee cake. A great coffee cake will make the sun shine brighter, the birds chirp more beautifully, and put the skip back into your step - that is the power of a great coffee cake.
This coffee cake right here has won me friends and has helped me influence people. One friend, who is not a coconut fan, took a bite and said, "I LOVE the coconut in this!" Another was worried that it would be dry, and upon taking a bite said that she didn't know that coffee cake could be that moist. This one is.
Although it is delicious eaten warm, fresh from the oven, it is very good the morning after. Try baking it the night before and when you wake up, cut yourself a nice slice and drink it with your coffee. You won't regret waking up.
You only need to have the one perfect coffee cake in your repertoire to wow people, and this one will be the one. So brighten up your mornings with a slice of this baby, and it's only blue skies from here. (warning: this is an ADULT breakfast, and not one really for the kiddies, although I'll admit mine had a small chunk this morning.)
Note - there is NO MORE left in my house...in less than 24 hours it was gone. I am thinking that I will make it again with a lemon raspberry blueberry twist.
Blueberry Coconut Coffee Cake (adapted from Bon Appetit| February 1996)
1/3 cup flour
1/4 cup butter (1/2 stick) room temperature
1 cup flaked coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, (1 stick) room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
2 1/2 cups fresh blueberries, or frozen unthawed
For the topping, combine flour, butter, coconut, brown sugar, and cinnamon in a medium bowl. Mix until moist and crumbly. Set aside.
Preheat oven to 375. Butter and flour 13X9X2-inch baking pan. Sift 2 cups of flour, baking powder, and salt into a small bowl. Using electric mixer, beat 1/2 cup of butter in a large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Add vanilla extract and mix again. Mix dry ingredients into the batter alternating with milk, 3 additions each.
Pour half of the batter into the bottom of the pan. spread it out evenly and sprinkle blueberries over the top. Sprinkle 1/2 cup of the topping mixture on top of the blueberries. Pour and spread remaining batter on top. Sprinkle topping evenly over batter. Bake until tester inserted into center comes and clean and topping is golden brown, about 40 minutes. Cool cake. Serve warm or room temperature.