Toasted Coconut-Topped Blueberry Cake

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Nutrition per serving    (USDA % daily values)
CAL
485
FAT
59%
CHOL
23%
SOD
29%

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Ingredients for 9 servings

3/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup milk

1/2 teaspoon salt

1 cup white sugar

1/3 cup vegetable shortening

2 teaspoons baking powder

1/2 cup toasted flake coconut

3/4 cup all-purpose flour

2 cups all-purpose flour

6 tablespoons cold butter

1 egg

2 cups fresh blueberries

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