Lemon Coconut Blueberry Cake

Lemon Coconut Blueberry Cake

from bakerbynature.com
140 min
1 servings

This luscious Lemon Coconut Blueberry Cake is bursting with flavor and beauty!

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 2 and 1/3 cups cake flour (be sure not to pack your flour into the cup)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup unsweetened coconut milk (I prefer full-fat but low-fat will work)
  • 1/2 cup fresh lemon juice
  • 1/2 cup melted coconut oil
  • 2 and 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw first)
  • 1 and 1/2 tablespoons all-purpose flour
  • 8 ounces cream cheese, VERY soft
  • 1/2 cup unsalted butter, VERY soft
  • 4 cups confectioners' sugar, sifted
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon salt
  • 2 tablespoons coconut milk
  • 1/3 cup lemon curd (see post for recommendations)
  • Fresh lemon slices, thinly sliced
  • Fresh blueberries
  • 1 cup toasted coconut flakes

Directions

  1. 1

    Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.

  2. 2

    In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes. Reduce the speed to low, then add in the confectioners' sugar, lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the coconut milk and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems too thick, add in a little more coconut milk, starting one tablespoon at a time.