Blueberry Toasted Coconut Babycakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 teaspoons freshly grated lime zest
• 2 large eggs
• 5 tablespoons buttermilk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup sweetened flaked coconut
• 1 cup blueberries
• 3 tablespoons sweetened flaked coconut

Recipe

• 1 preheat oven to 350°f; butter and flour 9 (1/2-cup) muffin cups, or use paper liners.
• 2 toast 1/2 cup coconut over low heat on stovetop or in toaster oven until lightly browned, watch closely, do not let burn.
• 3 beat together butter, sugar, and zest until light and fluffy.
• 4 beat in eggs, 1 at a time.
• 5 beat in buttermilk, then flour and salt, on low speed until just combined.
• 6 stir in 1/2 cup coconut and gently stir in blueberries.
• 7 spoon batter into cups and smooth tops, sprinkle tops with remaining 3 tablespoons coconut (this coconut will toast in the oven).
• 8 bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes.
• 9 invert onto a rack and cool.