Print

Blueberry Lemon Coconut Cake

Blueberry Lemon Coconut Cake
Print Recipe

A tangy, sweet showstopper combining vibrant blueberries, zesty lemon, and fluffy coconut, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (230 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 eggs
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ¾ cup (180 ml) milk
  • 1 cup (150 g) fresh blueberries
  • 1 cup (230 g) butter, softened (for frosting)
  • 4 cups (500 g) powdered sugar
  • 2 tablespoons lemon juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Shredded sweetened coconut (for decoration)
  • Fresh blueberries and lemon slices (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
  4. Gradually add eggs, one at a time, beating well after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Fold in blueberries gently.
  7. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
  9. To make the frosting, beat butter until creamy. Slowly add powdered sugar, lemon juice, and vanilla extract. Beat until fluffy.
  10. Spread frosting between the layers, then cover the entire cake. Press shredded coconut onto the sides and top.
  11. Decorate with fresh blueberries and lemon slices on top for garnish.

Notes

For even layers, weigh the batter before dividing it between pans. Toss blueberries in a bit of flour to prevent sinking. Chill the cake for 15-20 minutes after frosting to help the coconut adhere better.

Nutrition

Keywords: blueberry cake, lemon coconut cake, snowball dessert, holiday dessert, summer dessert

Find it online: https://berriesrecipes.com/blueberry-lemon-coconut-cake-recipe-easy-snowball-dessert/