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

Lemon Coconut Blueberry Cake

Ashley Manila
This luscious Lemon Coconut Blueberry Cake is bursting with flavor and beauty!
5 from 7 votes
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Prep Time 45 minutes
Cook Time 35 minutes
Inactive Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 1 - 9" Layer Cake

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
  • Fresh blueberries
  • 1 cup toasted coconut flakes

Instructions
 

For the Lemon Coconut Blueberry Cake:

  • 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.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
  • In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients; set aside. In a separate bowl combine the sour cream, coconut milk, lemon juice, and coconut oil; whisk well and set aside. Add the cake flour mixture into the butter mixture and beat on the lowest speed until everything is just barely combined, about 20 seconds. You should still see some lumps and dry streaks. Turn mixer off. Add in the liquid mixture and, using a rubber spatula, fold the ingredients into the batter, mixing until everything is incorporated, but being sure not to over mix. Set aside.
  • In a separate bowl, combine the blueberries with 1 and 1/2 tablespoons of flour; toss to coat. Add the blueberries and any remaining flour to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
  • Divide the batter evenly among the prepared pans and bake for about 33 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
  • Allow the cakes to cool in the pans for 5 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
  • While the cakes cool, you can make the frosting.

For the Creamy Lemon Coconut Frosting:

  • 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.
  • Once the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the lemon curd. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Press the toasted coconut around the sides of the cake, pressing it lightly into the frosting, then decorate the top with more coconut flakes, fresh blueberries and lemon slices.
  • The frosted cake will stay fresh, when covered and stored in the refrigerator, for 48 hours. Simply take it out of the fridge an hour or two before serving so it can come to room temperature. My boyfriend also loves this cake cold, so feel free to try it chilled!

Notes

For best results, follow recipe exactly as written! If you find anything in the recipe confusing, please see the "Tips and Tricks" section in the post. Cake will stay fresh, covered and stored in the fridge, for 48 hours.
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