Friday, June 1, 2018

Blueberry Coconut Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day CakeOn Mother's Day, I made my own cake, which I didn't mind at all, since I always have far more cake ideas than I will ever have the time or money to test.  It won't be too long before my boys will be wanting to stand at the counter to "help", and then someday, to bake something all on their own.  I might let my husband handle the kitchen cleanup when that day comes...

I follow Alex Guarnaschelli on Facebook, and I love her posts about her daughter who is already quite the accomplished little cook (her mom is an Iron Chef, after all) and has a pretty sophisticated palate for such a young child.  I love the idea of my kids enjoying the things that I'm passionate about, although if they'd rather play sports and work on cars than bake with me, I'll have to make my peace with that, too.  As long as I don't have to sit on a soccer field every weekend for the rest of my life...



Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake




This Blueberry Coconut Cake is a variation of my White Velvet Cake, which I loved so much, that I often find myself daydreaming about it.  In the mornings, after both boys have been fed, Griffin is napping and Phoenix is watching Emma Watson in Beauty and the Beast for the 237th time, I try to sneak a few moments for myself to make my own breakfast and a cup of strong coffee with cream.  Coffee and cake go so well together, and I'd far rather eat cake for breakfast than scrambled eggs.  Wouldn't we all, though?

The fluffy white coconut cake is full of plump, juicy blueberries, and the buttercream topped off with crunchy coconut.  I was tempted to decorate the cake with wildflowers from our back yard, but they're simply impossible to get clean enough, so I made some pretty little fondant pansies, and I love how summery they look.



Recipe Notes:
  1. Please review this post and this post for baking tips, as I test and bake all my recipes at high altitude.
  2. This cake stays fresh for several days, but I found the leftover slices to be especially fantastic when re-warmed in the microwave for 30-40 seconds on medium power.  The slightly warm cake became so soft and moist, and was simply scrumptious.



Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake

Blueberry Coconut Cake, Fondant Pansies, Edible Flowers, Flower Cake, White Cake, Mother's Day Cake



Blueberry Coconut Cake
printable


Cake.
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 6 egg whites, room temperature
  • 1 can (14 ounces) unsweetened, full-fat coconut milk
  • 2/3 cup sour cream
  • 2 teaspoons coconut extract
  • 3 3/4 cups cake flour (all-purpose flour can also be used)
  • 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 7-10 minutes, scraping the bowl down every few minutes, until very light and fluffy.

In a separate bowl, whisk together the egg whites, coconut milk, sour cream 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 

1 comment :

  1. Hi, Heather - thanks for this recipe - looks/sounds delicious! However... I for one have difficulties with layer cakes, so my go-to cake presentation is from a Bundt pan. I'm wondering how well this recipe would work using a 10-12 cup pan, adjusting the baking time, and using a coconut glaze topped with toasted coconut. My only regret would be not making that luscious coconut buttercream, but I'm thinking it would work well for cupcakes! Thanks again, Heather - Happy Baking from Debbie the NY Baker

    ReplyDelete

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.