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Coconut Blueberry Cake

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Coconut and blueberries might not be the first combination you think of when making a cake, but once you put them together, they work beautifully. The coconut gives the cake a soft, slightly tropical flavor, while the fresh blueberries add little bursts of sweetness throughout every bite.
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Ingredients

Cake

  • 6 eggs
  • 2 cups milk
  • 1 cup melted butter or oil
  • 1 package instant coconut pudding or 2 teaspoons coconut extract
  • 2 packages vanilla cake mix
  • 1 cup shredded coconut
  • 1 1/2 cups fresh blueberries washed and completely dried

Cream Cheese Frosting

  • 3 packages cream cheese room temperature
  • 1 1/2 cups butter room temperature
  • 1 tablespoon vanilla
  • 2 cups powdered sugar
  • 1 cup shredded coconut

Instructions

Preheat the oven to 350°F.

  • In a large bowl, whisk the eggs until well combined. Add the milk and melted butter or oil and mix together.
  • Add the vanilla cake mixes, coconut pudding or coconut extract, and shredded coconut. Mix for approximately 2 minutes, until the batter is smooth and there are no lumps.
  • Before adding the blueberries, set aside about 2 tablespoons of the dry cake mix. Toss the washed and completely dried blueberries with the reserved cake mix until lightly coated. Gently fold them into the batter.
  • Spray two 8-inch cake pans with nonstick cooking spray. Divide the batter evenly between the pans.
  • Bake for approximately 28–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely. You can also place the cooled cakes in the freezer for a couple of hours to make them easier to cut and assemble.

Make the Cream Cheese Frosting

  • In a large bowl, beat the softened cream cheese, butter, and vanilla until smooth and creamy.
  • Add the powdered sugar and mix for approximately 1 minute, or until completely incorporated and smooth.
  • Fold in the shredded coconut.

Assemble the Cake

  • Once the cakes are completely chilled, carefully cut each cake in half horizontally to create four cake layers.
  • Place the first layer on your cake plate and spread a generous amount of cream cheese frosting over the top. Add another cake layer and repeat until all four layers are assembled.
  • Frost the top and outside of the cake with the remaining frosting. Finish with additional shredded coconut and fresh blueberries.
  • Refrigerate the finished cake until you’re ready to serve.

Connie’s notes

  • Dry the blueberries completely. Excess moisture can affect the batter and make the berries more likely to sink.
  • Coat the blueberries in dry cake mix. This helps keep them distributed throughout the cake instead of collecting at the bottom.
  • Fold the blueberries in gently. This helps keep the berries whole so you get beautiful blueberry pockets throughout each slice.
  • Choose butter or oil based on the texture you want. Butter gives the cake a richer flavor, while oil creates an especially soft, moist crumb.
  • Don’t overbake. Start checking the cake around the 28-minute mark since oven temperatures can vary.
  • Chill the cake before cutting the layers. A cold cake is much easier to split horizontally and gives you cleaner, more even layers.
  • Make sure the cake is completely cool before frosting. Cream cheese frosting can soften and slide on a warm cake.
  • Chill the assembled cake before serving. A few hours in the refrigerator helps the layers set and makes the cake easier to slice cleanly.
  • The combination of soft coconut cake, juicy blueberries, and coconut cream cheese frosting makes this cake just as beautiful inside as it is on the outside.
 
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