Blueberry Coconut Cake

Blueberry Coconut Cake

Cake.

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 egg whites, room temperature
  • 1 can (14 ounces) unsweetened, full-fat coconut milk
  • 3/4 cup buttermilk
  • 2 teaspoons coconut extract
  • 3 1/4 cups cake flour, sifted
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups blueberries, fresh, or frozen and thawed, tossed with 1 tablespoon flour

Buttercream.

  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 2 teaspoons coconut extract
  • pinch salt
  • 1-3 tablespoons milk or cream, if needed
  • 1 cup natural coconut


Cake.

Preheat the oven to 350 and grease three 8-inch round cake pans.

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10 minutes, scraping the bowl down every few minutes, until very light and fluffy.

In a separate bowl, whisk together the egg whites, coconut milk, buttermilk and coconut extract, just to combine.  With the mixer on low, add the wet ingredients to the butter/sugar mixture and mix for 1 minute to combine; it will look lumpy/curdled.  Add the flour, baking powder and salt to the mixture; mix on low for 30 seconds, then beat on medium speed for 2 minutes for a light and airy batter.  Fold in the blueberries.

Divide the batter between the cake pans.  Bake for about 35-40 minutes, until the centers spring back when lightly touched and a toothpick comes out clean, or with moist crumbs clinging to it.  Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely.


Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.  With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.  Add the coconut extract and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

When the cakes are cool, run a knife around the edges, remove from the pans, and frost with the buttercream, sprinkling some of the coconut between each layer and on top.


Recipe from Curly Girl Kitchen 

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