Individual Blueberry Coconut Pound Cakes
Delight in the sweet and tropical flavors of Individual Blueberry Coconut Pound Cakes—perfectly portioned for a charming dessert or an indulgent snack. These moist and tender mini cakes feature a rich base of creamy coconut milk and shredded coconut, beautifully complemented by bursts of juicy, fresh blueberries in every bite. With just 15 minutes of prep time, these single-serving treats come together quickly and bake to golden perfection in under 25 minutes. The subtle hint of vanilla ties it all together, and a dusting of powdered sugar adds an elegant finishing touch. Ideal for tea parties, brunch spreads, or as a grab-and-go delight, these mini pound cakes make an irresistible addition to your recipe repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut milk
- 0.5 cup Shredded unsweetened coconut
- 1 cup Fresh blueberries
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin or individual mini-cake molds. Dust with flour to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk. Start and end with the dry ingredients, and mix until just combined—avoid overmixing.
Fold in the shredded coconut and fresh blueberries gently using a spatula, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin or mini-cake molds, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
If desired, dust with powdered sugar before serving for an elegant touch.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 399.2 g | 145% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 242.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 133 mg | 10% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
