Lemon Blueberry Coconut Cake | Ashley | Baker By Nature

Lemon Blueberry Coconut Cake

Name: Lemon Blueberry Coconut Cake
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 2
Ingredients: For the Lemon Coconut Blueberry Cake:; 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; For the Creamy Lemon Coconut Frosting:; 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; For Assembly and decoration:; 1/3 cup lemon curd (see post for recommendations); Fresh lemon slices, thinly sliced

Serves 235 mins prep45 mins cook

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!

0 servings