Blueberry coconut cake. Bursting with the flavors of blueberries and coconut, this pretty cake is going to be a stunner at your next gathering. Create this ultimate treat layered with cream cheese frosting and adorned with fresh blueberries for next level entertaining.
Simple cakes like this lemon drizzle cake and this orange cake are perfect for everyday baking. But whenever there’s a special occasion, it’s time to take the big guns out and wow your guests.
I’m talking about layered cakes covered with delectable frosting that are pretty and delicious at the same time. Today’s recipe is all about this beautiful blueberry coconut cake heavily focusing on the two amazing ingredients- blueberry and coconut.
Blueberries, one of the key ingredients, appears in this recipe in two different forms. One, frozen blueberries in the cake. Two, fresh blueberries in the blueberry cream cheese frosting and decorations. Coconut, the second key ingredient, in the form of desiccated coconut adds a beautiful crunchy texture to the cake.
Ok, let’s break down the steps involved in this blueberry coconut cake.
First, bake the layers of the cake. Mix dry and wet ingredients separately and then combine them together to whip up the batter. You’ll also need to add the frozen blueberries and coconut to the mixture. As we are using frozen blueberries in this recipe, the batter needs to be thick.
Once the layers come out of the oven, allow to cool before you cover with frosting. The cream cheese frosting is a delectable blend of cream cheese, butter, sugar and vanilla extract. To make the blueberry cream cheese frosting, I made a simple sweet mixture of blueberries and cinnamon combined it with a little cream cheese frosting to create the spreadable consistency.
Now, it’s time of assemble the cake. Arrange the layers on top of each other with a little cream cheese frosting. Lightly cover the cake with frosting (also called crumb coat) and refrigerate. Then cover the cake in frosting, add a layer of blueberry cream cheese frosting on the top, and use your imagination to decorate the cake.
I decorated this blueberry coconut cake with cream cheese frosting, fresh blueberries and mint leaves.
And there you go. A real showstopper and a centerpiece for your next gathering.
More layered cake recipes:
- Chocolate Drip Cake
- Chocolate Cheesecake Cake
- German Black Forest Cake
- Best Chocolate Cake
- Easy Vanilla Cake
Blueberry Coconut Cake | Video
Ingredients
Blueberry coconut cake:
- 2 and ½ cups all purpose flour plain flour
- 2 cups granulated sugar caster sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs
- ½ cup oil
- ¾ cup coconut milk
- 1 and ½ teaspoon vanilla extract
- ½ cup desiccated coconut
- 300 g frozen or fresh blueberries
- 1 tablespoon all purpose flour plain flour
Blueberry mixture:
- ½ cup fresh or frozen blueberries
- 2 tablespoons white sugar
- 2 teaspoons cornflour
Cream cheese frosting:
- 450 g unsalted butter softened
- 1 kg cream cheese softened
- A pinch of salt
- 3 cups icing sugar powdered sugar
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
Blueberry coconut cake:
- Preheat oven to 180C / 350F. Grease and line 3, 22 cm cake tins. Set aside.
- Toss blueberries in 1 tablespoon flour. Set aside.
- Sift flour, sugar, baking soda, baking powder and salt into a bowl. Place eggs, oil, coconut milk and vanilla extract in a bowl. Whisk to combine. Set aside.
- Pour egg mixture into flour mixture. Using an electric mixer, beat until just combined. Add coconut and blueberries. Fold in gently.
- Pour batter into the prepared cake tins. Bake for 20-25 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in tin for 10 minutes before transferring to a wire rack to cool completely.
Blueberry mixture:
- Place blueberries, sugar and cornflour in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the blueberries are tender and the sauce is thickened. Leave to cool completely.
Cream cheese frosting:
- Place butter, cream cheese and salt in a bowl. Using an electric mixer beat until light and fluffy. Add sugar, vanilla extract and salt. Beat again until combined.
- Fold in blueberry mixture to ¼ cup of cream cheese mixture.
Blueberry coconut cake:
- Place one cake layer on the serving plate. Spread with cream cheese frosting. Continue layering with remaining cake layers and cream cheese frosting. Spread the top and sides of the cake with a light coating of cream cheese frosting. Chill in refrigerator for 30 minutes.
- Coat the top and sides of the cake generously with cream cheese frosting. Coat the top of the cake with blueberry cream cheese frosting. Decorate with blueberries.
Video
Nutrition
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Melissa says
Love the colour. Sounds like a delicious pairing. Definitely going to try this.
Nadia says
Just clarifying: I think 1/2 teaspoon of desiccated coconut is incorrect? Maybe half a cup? And also the size of the cake tins should be 22cm not inches?
Rose Mary George says
Yes, it's 1/2 cup & 22 cm. Thank you!