Simple & Delicious Coconut Blueberry Cake

The sun is shining, the flowers are blooming, & I am dreaming of going somewhere tropical and having a cabana boy serve me coconut mixed drinks. Sadly, I will have to make do with trying out fun coconut recipes and looking at pictures of white sandy beaches. 

To help get me out of my getaway funk, I wanted to create a recipe that combined two of my favorite flavors – Coconut and blueberry. The tartness of the blueberries combined with the sweet, creaminess of the coconut is delicious. Serve with champagne and enjoy!

I hope you enjoy this cake as much I do!*

*Disclaimer: Eating this cake may prompt you to spend hours researching tropical getaways

Coconut Blueberry Cake
Total Cooking Time: 2.5 hrs
Serves: 8-10

Ingredients

Cake

• 1 c unsalted butter, room temp
• 2 c sugar
• 5 egg whites + 1 egg, room temp
• 1 can unsweetened, full-fat coconut milk
• 1 c buttermilk (sub 1 c milk + 1tbs lemon juice; whisk to combine)
• 2 tsp coconut rum
• 3 ½ c flour
• 3 tsp baking powder
• 1 tsp salt
• 2 cups blueberries fresh or frozen and thawed- tossed in flour

Icing

• ½ c unsalted butter, room temp
• 8 oz cream cheese, room temp
• 3 ½ c powdered sugar
• 3 tbs milk
• 1 tbs coconut extract
• Dash of salt
• 2 c shredded coconut

Directions

Cake

1. Preheat oven to 350°F, grease (3) 8” cake pans and set aside. 
2. Cream butter and sugar in a mixing bowl until crumbly. In a separate bowl, whisk coconut milk, eggs, buttermilk, and rum together. 
3. Add coconut milk mixture to butter, and beat on med-high for roughly 2 mins. The mixture should appear slightly curdled. 
4. Add in flour, salt, and baking powder ½ cup at a time, and mix on med-high until smooth. Mixture should be smooth. Fold in blueberries and combine. 
5. Pour batter evenly into cake pans, and place in oven for 35-40 mins or until a knife comes out clean. Remove from pans to cool, and set aside.

Icing

1. Once cakes have cooled, mix cream cheese and butter on med-high speed to combine.
2. Add milk, coconut extract, and salt. Beat until combined. 
3. Add in powdered sugar 1 c at a time, and beat to combine. 
4. Frost your cakes, and add shredded coconut for decoration

Cake should be refrigerated and can last up to 4 days in the fridge.