Lemon Blueberry Coconut Cake

Name: Lemon Blueberry Coconut Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Challenge Butter, Unsalted, European Style; Sugar In The Raw Cane Sugar, Turbinado; O Organics Organic Sugar Brown Light - 24 Oz; Oppy Organic Meyer Lemons; McCormick Pure Vanilla Extract (2 oz); Open Nature Brown Free Range Large Eggs - 12 ct; Gold Medal All Purpose Flour with Resealable Bag; Clabber Girl Baking Powder - 8.1 Oz; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; Daisy Sour Cream Pure & Natural - 8 Oz; Native Forest Coconut Milk, Organic, Unsweetened, Classic; Hollywood Beauty Coconut Oil; Naturipe Fresh Blueberries; O Organics Cream Cheese Spread Tub; O Organics Sugar, Organic, Powdered; McCormick Pure Lemon Extract - 2 Fl. Oz.; La Fermière Pressed Lemon Yogurt; Whole Fruit Fruit Bars Coconut

Serves 2

35 mins prep

45 mins cook

80 mins total

This luscious Lemon Coconut Blueberry Cake is bursting with flavor and beauty! It’s the perfect layer cake for Spring holidays like Easter and Mother’s Day!

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0 servings

cupunsalted butter

cupcane sugar

cuplight-brown sugar

lemon

tspvanilla extract

brown egg

cupall purpose flour

tspbaking powder

tspbaking soda

tspkosher salt

cupsour cream

cupunsweetened coconut milk

cupcoconut oil

cupblueberry

cream cheese

cuppowdered sugar

tsplemon extract

cuplemon curd

cupflake coconut

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Lemon Blueberry Coconut Cake

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make