Lemon Coconut Blueberry Cake
User Reviews
5
21 reviews
Excellent
Lemon Coconut Blueberry Cake
Report
Lemon Coconut Blueberry Cake blends moist cake layers infused with fresh lemon zest, lemon extract, and coconut elements, filled with bursts of blueberries. A creamy lemon coconut frosting surrounds the cake, enhanced with lemon curd, fresh berries, and toasted coconut flakes for texture and brightness. The combination results in a rich, citrusy dessert with tropical notes and a balance of tartness and sweetness.
Description
The Lemon Coconut Blueberry Cake combines classic cake ingredients with coconut milk, coconut oil, and fresh lemon flavors, accented by blueberries folded into the batter. The cake layers bake in well-prepared pans to ensure easy release and even texture. The batter is beaten to a light, fluffy consistency, helping produce tender crumb.
For frosting, cream cheese and butter create a smooth base, flavored with lemon zest, lemon juice, and lemon extract, then sweetened with confectioners’ sugar and lightened with coconut milk. This frosting complements the moist cake, offering a tangy, creamy contrast to the sweet layers. Decorated with lemon curd, fresh lemon slices, blueberries, and toasted coconut flakes, the cake presents both visual appeal and varied textures.
This cake is best served fresh within two days of preparation while chilled to maintain its structure and flavor balance.
Share:
Ingredients
For the Lemon Coconut Blueberry Cake:
- 1/2 cup unsalted butter at room temperature
- 1 granulated sugar 1/2 cups
- 1/4 cup light brown sugar packed
- 1 tablespoon lemon zest fresh
- 1 teaspoon lemon extract
- 2 teaspoons vanilla extract
- 4 egg large, at room temperature
- 2 cake flour 1/3 cup, do not pack into cup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream full-fat
- 1/2 cup coconut milk unsweetened, full-fat preferred but low-fat okay
- 1/2 cup lemon juice fresh
- 1/2 cup coconut oil melted
- 2 blueberries fresh or frozen, 1/2 cup; if frozen do not thaw first
- 1 all-purpose flour 1/2 tablespoon
For the Creamy Lemon Coconut Frosting:
- 8 ounces cream cheese very soft
- 1/2 cup butter unsalted, very soft
- 4 cups confectioners' sugar sifted
- 2 teaspoons lemon zest fresh
- 1 tablespoon lemon juice fresh
- 1/2 teaspoon lemon extract
- 1/4 teaspoon salt
- 2 tablespoons coconut milk
For Assembly and decoration:
- 1/3 cup lemon curd
- lemon fresh slices, thinly sliced
- blueberries fresh
- 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, it is important to follow the recipe as written without substituting key ingredients.
- Store the cake covered in the refrigerator for up to 48 hours to maintain freshness.
- Careful preparation of cake pans with parchment and nonstick spray ensures easy cake removal.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
Other Recipes
You'll Also Love
