Blueberry Dutch Oven Cake

Cake:

2 cups all purpose flour
1 tsp. baking soda    
1/2 tsp. salt
1 cup butter
1 tsp. vanilla extract
1 tsp. butter flavor
2 cups sugar    
5 egg yolks (reserve whites)   
1 cup buttermilk    
1 cup flaked coconut    
1/2 tsp. cream of tartar

Filling:

1 can blueberry pie filling

Whip Cream Frosting:

2 cups cold whipping cream
1 cup powdered sugar
1/2 tsp. vanilla extract

Prepare Batter: Sift together flour, baking soda and salt. In a large mixing bowl beat butter, vanilla, and butter flavor until soft. Gradually mix in 1 1/2 cups sugar until light. Beat in egg yolks 1 at a time. Alternately mix in flour and buttermilk starting and ending with flour. Stir in coconut. In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.

Bake: Grease the bottom and sides of a 12″ Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 60 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: In a chilled bowl whip the cream. Mix in powdered sugar and vanilla. Chill for 5 minutes.
Assemble Cake: Set 1 cake layer on a plate cut side up. Spread on blueberry pie filling. Top with second cake layer, cut side down. Frost top and sides with whip cream frosting.

Garnish with fresh blueberries and white chocolate curls.

Serves: 12-15