Lemon Coconut Blueberry Cake
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
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
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.
Lemon Coconut Blueberry Cake
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About this Recipe
Ready for a dessert that’s as vibrant in flavor as it is in appearance? This luscious Lemon Coconut Blueberry Cake promises a truly delightful experience, blending bright citrus with tropical notes and juicy, sweet berries in every bite. It's the kind of cake that makes any occasion feel special, inviting you to savor each moment.
What makes this cake truly shine is its thoughtful combination of flavors and textures. The cake itself is incredibly moist, thanks to a generous amount of butter, sour cream, and coconut milk, while a blend of granulated and light brown sugar adds depth. With both fresh lemon zest and lemon extract, you're guaranteed a multi-layered citrus punch that perfectly complements the rich coconut and sweet blueberries.
When you slice into this cake, expect a tender, airy crumb studded generously with juicy blueberries. The cake bursts with a refreshing lemon tang, balanced by the creamy, tropical hint of coconut. It's crowned with a luxurious cream cheese frosting that’s also infused with lemon zest and extract, providing a tangy counterpoint to the cake's sweetness. The addition of lemon curd within the frosting adds another layer of bright flavor and silkiness, making each forkful an absolute pleasure.
This recipe offers flexibility with certain ingredients to suit your pantry or preferences. While full-fat unsweetened coconut milk is preferred for maximum richness, low-fat options will also work without compromising the cake's integrity. For the blueberries, both fresh and frozen varieties can be used interchangeably; just remember that if you're using frozen, there's no need to thaw them first.
This beautiful Lemon Coconut Blueberry Cake is perfect for special gatherings, celebrations, or as a stunning centerpiece for any dessert table. Serve slices garnished with thinly sliced fresh lemon, a few extra fresh blueberries, and a sprinkle of toasted coconut flakes for an elegant finish that matches its exquisite taste.