Berrylicious Coconut Crumb Cake


6 tablespoons unsalted butter, melted and cooled
¾ cup granulated sugar
2 large eggs
1 vanilla bean, the seeds scraped into the batter
teaspoon vanilla extract
2/3 cup sour cream, well-stirred
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ baking soda
1 large pinch kosher salt
½ cup blueberries
½ cup raspberries
½ cup sweetened shredded coconut


1. Preheat the oven to 350ºF.

2. In a large bowl pour the melted, cooled butter and add the sugar. Mix well. Add the eggs and mix well again. Then, add in the vanilla seeds, vanilla extract, and sour cream and stir until well combined.

3. Sift together the flour, baking powder, baking soda and salt. Pour the flour mixture into the wet ingredients stirring until everything is just combined and the batter is completely smooth.

4. Use a spatula to fold in the coconut thoroughly. Then carefully fold in the berries.

5. Pour the batter into a prepared 9-inch round cake pan and bake for 40 minutes, or until the top springs back when touched and a cake tester comes out clean.


Naptime Notes

Naptime Recipe Serving ideas

This is a terrific breakfast cake that doubles well as dessert. We all loved it and next time I might try it with chopped peaches or apricots!

Naptime Stopwatch

10 minutes for the batter, 40 minutes baking time!

Naptime Reviews

This is a kid-friendly dish and is great for making sure no precious berries go to waste!


More Naptime Recipes

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