Blueberry Cake with Coconut Cream Cheese Frosting

Blueberry cake with coconut cream cheese frosting

 This recipe was a way to use up coconut and blueberries.  We have these beautiful frozen blueberries in our freezer and will need to eat them up before its time to pick new ones mid-summer.  They stay fresh in the freezer for up to a year (or longer) by the way.  The best part about this recipe is, it looks so beautiful, tastes fresh, moist, and sweet, and is so easy to make!  This cake was the following recipe:

Ingredients:

For the cake you'll need:

1 box of french vanilla cake mix

3 eggs

1 tsp of vanilla

1 tsp of coconut extract (you can skip this if you don't have it on hand)

1/3 cup oil

1 1/4 cups coconut milk (you can use regular milk to substitute)

2 cups fresh or frozen blueberries, combined with a dusting of flour

Prior to baking

For the frosting:

1/2 stick butter, room temp

1 8oz package cream cheese, room temp

1/4 tsp coconut extract

1/2 tsp vanilla extract

4 cups confectioners sugar

2 cups sweetened shredded coconut (this is optional-for sprinkling on the top and sides- its great because it disguises a slightly messy frosting job!)  

Optional:

The batter rises up around the blueberries

Between middle and top layers, spread 1/2 cup of blueberry preserves.  Microwave slightly so that it thins enough to spread.  I tried this and it turned out great.  

Directions:

Preheat oven to 350 degrees.  Grease and flour 3 round cake pans or pie pans.  Prepare cake by combining cake mix, eggs, vanilla and coconut extract, oil, and coconut milk in a mixer.  Combine according to cake package directions. Pour cake mix equally into 3 round pans.  You can try this with fewer layers and or even in a sheet cake and it would still taste great.  You would end up with a little extra frosting if you had less layers, though.  After pouring the cake batter, sprinkle the floured blueberries directly on top of the batter.  Don't press in, the cake will rise up and around the blueberries.  Place in oven and bake about 20 minutes, or until toothpick inserted in center comes out clean and the cake is golden on top.  Allow cake to cool for 10 minutes or so.  Meanwhile, assemble the frosting: cream butter and cream cheese until smooth.  Add in vanilla and coconut extract.  Slowly add confectioners sugar 1/2 cup at a time until the frosting is creamy and smooth.  Frost the cake by putting a layer of frosting between each cake, plus more for the sides and top.  When finished, sprinkle coconut over the top and sides.  Helpful hint: You can hold your hand upright next to the cake to block the coconut from falling away from the sides of the cake and to force it to stick to the sides.  Its tricky, but if any falls on the cake plate you can scoop it up and sprinkle it on the top, no big deal.  

 Allow to chill in the fridge, its delicious served cold with a nice tall glass of milk.