Lemon Blueberry Coconut Layer Cake
Ingredients
Method
- 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.
- 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
Tried this recipe?
Let us know how it was!Why You’ll Love This Blueberry Coconut Layer Cake
I once spent an entire Saturday on a layer cake for my mom’s birthday. It slid right off the stand onto the floor. Honestly, I wanted to cry. But this Blueberry Coconut Layer Cake? It’s the one I make now for every celebration that matters. And it almost never fails me.
You know that feeling when you want to make something impressive but you’re terrified it’ll collapse? I’ve been there more times than I can count. But here’s the thing about this cake. It looks like it came from a fancy bakery, but the process is actually pretty straightforward. The coconut keeps the layers incredibly moist, and the blueberries add these little bursts of sweetness in every bite.
It’s perfect for Mother’s Day, spring brunches, or honestly just a Tuesday when you need something beautiful. The living room will smell like toasted coconut and vanilla bean. Your family will congregate. Trust me.
Ingredients You’ll Need
For this blueberry coconut layer cake, you’ll want everything at room temperature. I know, I know, it sounds fussy. But it really makes a difference in how the batter comes together. Cold ingredients don’t emulsify properly, and you end up with a dense, flat cake.
The coconut milk is key here. I prefer full-fat because it gives the cake that rich, tender crumb. But low-fat works too if that’s what you have. And the lemon zest? Don’t skip it. It brightens everything up without making it taste like lemon.
One thing I learned the hard way. If you’re using frozen blueberries, do not thaw them first. Just toss them in flour and fold them in frozen. Thawing turns them into mush and your cake will look like a blueberry swamp.
Step-by-Step Instructions
Start by creaming your butter and sugars together until they’re light and fluffy. This takes about 3 to 4 minutes with a stand mixer. You’ll know it’s ready when it looks like pale, sandy clouds. Then add the lemon zest, lemon extract, and vanilla. The smell at this point is amazing.
Add the eggs one at a time. Scrape the bowl after each one. I mean it. I used to skip this step and wonder why my batter looked curdled. Don’t be like me.
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then in a liquid measuring cup, combine the sour cream, coconut milk, lemon juice, and melted coconut oil. Alternate adding the dry ingredients and the wet ingredients to the butter mixture. Start and end with the flour. And whatever you do, don’t overmix. Once the flour goes in, you’re just looking to combine. Overmixing develops gluten and gives you a tough cake.
Now for the blueberries. Toss them with that tablespoon and a half of all-purpose flour. This is the trick to keeping them from sinking to the bottom. Fold them in gently with a spatula. The batter will look slightly lumpy from the coconut. That’s fine. Perfectly fine.
How to Assemble the Layer Cake
Once your layers are baked and completely cool, it’s time to stack. I like to level my cakes with a serrated knife. Just saw off the domed tops. Save those scraps for trifle or just eat them. I won’t judge.
Pipe a dam of cream cheese frosting around the edge of each layer before adding the lemon curd filling. This prevents the curd from seeping out the sides. It’s a game changer. I learned this after a few messy cakes that looked like they’d melted.
Spread a thin layer of frosting over the whole cake. This is your crumb coat. It doesn’t have to be pretty. Pop it in the fridge for 20 minutes to set. Then go in with the final layer of frosting. Smooth it out with an offset spatula. Top with toasted coconut, fresh blueberries, and thin lemon slices. Beautiful.
Top Tips for Perfect Results
If you forget to soften your butter, you can microwave it for a few seconds. But be careful. You want it soft, not melted. Melted butter changes the texture of the cake.
Toast your coconut in the oven at 350°F for 5 to 8 minutes. Watch it closely. It goes from golden to burnt in about 30 seconds. I speak from experience.
Check for doneness a few minutes early. Every oven runs differently. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Let the cake sit at room temperature for about 15 minutes before serving. This takes the chill off and makes the flavors pop.
Common Mistakes & Fixes
Mistake: The blueberries sank to the bottom.
Solution: You probably didn’t toss them in flour first. Or your batter was too thin. Next time, toss those berries in a tablespoon of flour before folding them in.
Mistake: The cake layers domed too much.
Solution: Your oven was too hot or you overfilled the pans. Use a serrated knife to level them. Save the scraps for snacking.
Mistake: The cake is dry.
Solution: You probably overbaked it or overmixed the batter. Check for doneness a few minutes early next time. And make sure your ingredients are at room temperature.
What to Serve With This Cake
This blueberry coconut layer cake is pretty amazing on its own. But if you want to go all out, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A side of fresh fruit salad would be lovely too.
For drinks, lemonade or coconut water pair beautifully with the tropical flavors. Or just a big glass of cold milk. Honestly, that’s my favorite.
Storing and Reheating Leftovers
Store any leftover cake in an airtight container in the refrigerator. It’ll keep for up to 3 days. But honestly, it’s best within the first 24 hours when the cake is still moist and the frosting is perfectly creamy.
If you want to freeze it, wrap individual slices in plastic wrap and then foil. They’ll keep for up to 3 months. Thaw at room temperature for about an hour before serving.
I don’t recommend reheating this cake. The frosting will melt and the blueberries might get mushy. Just let it come to room temperature and enjoy.
Frequently Asked Questions
Conclusion
When you pull back the first slice of this Blueberry Coconut Layer Cake and see those beautiful layers of tender sponge, creamy frosting, and bright blueberry filling, you’ll feel like a pro. Honestly, you’ll be a pro. This cake has never let me down, and I don’t think it’ll let you down either.
Snap a photo and tag me. I love seeing your cakes. You’ve got this. That perfect blueberry coconut layer cake is only a few steps away. Go make it happen.
For more inspiration, check out my Pinterest boards for related recipes and variations.
Source: Nutritional Information
How do you keep blueberries from sinking in a blueberry coconut layer cake?
Toss the blueberries in a tablespoon of all-purpose flour before folding them into the batter. This creates friction that holds them in place. Also, make sure your batter is thick enough, not too runny.
Can I use frozen blueberries in this blueberry coconut layer cake recipe?
Absolutely. Use them straight from the freezer, do not thaw. Toss them in flour just like fresh berries. Frozen blueberries actually bleed less color into the batter, which can be a nice bonus.
What is the best way to store a lemon blueberry coconut layer cake?
Keep it in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 15 minutes before serving to soften the frosting and bring out the flavors.
How can I make this soft coconut berry sponge dairy-free?
Use dairy-free butter and a plant-based sour cream alternative. Coconut cream can replace the sour cream for even more coconut flavor. The cake will still be moist and tender.
What can I use instead of lemon curd for the tropical berry coconut dessert?
You can use a blueberry compote, raspberry jam, or even a simple lemon buttercream. The lemon curd adds brightness, but any tart fruit filling will work beautifully.
Can I make Blueberry Coconut Layer Cake ahead of time?
Yes. Bake the cake layers up to 2 days in advance and wrap them tightly in plastic wrap. You can also assemble the cake a day ahead and refrigerate it. Just add the fresh toppings right before serving.
How do I store leftover Blueberry Coconut Layer Cake?
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature.
