Coconut Blueberry Cake with Lemon Cream Cheese Icing

Coconut Blueberry Cake

Happy 4th of July! In honor of the national holiday celebrating our independence, here’s a luscious and dense Coconut & Blueberry cake, frosted with a creamy Lemon Cream Cheese Icing and topped off with fresh blueberries. The perfect dessert to add to your holiday menu. Pop on a few fresh strawberries and you’ve got the red, white & blue theme covered…Enjoy your holiday!

Coconut Blueberry Cake with Lemon Cream Cheese Icing
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup Coco Lopez Cream of Coconut
1 cup fresh blueberries (plus a few for garnish)
whipped cream (garnish)
fresh strawberry slices (for garnish if you want to do the red, white & blue theme)

Heat oven to 350 F. Combine the flour, baking powder and salt in a mixing bowl.
Coconut Blueberry Cake
In a second mixing bowl, combine the sugar, eggs and vanilla. Using an electric mixer, beat on medium speed for a few minutes. Add half of the flour mixture, then the cream of coconut, and finally the remaining flour. Beat another minute. Pour into a greased 13″ x 9″ greased baking dish and bake 30 minutes. Remove and allow to cool. Make the Lemon Cream Cheese Icing.
Coconut Blueberry Cake
Lemon Cream Cheese Icing
6 oz cream cheese, softened
1/3 cup Lemon Curd
3/4 cup confectioners sugar
1-2 tablespoons milk

Combine the ingredients in a mixing bowl and beat with an electric mixer until smooth. Frost cooled cake.
Coconut Blueberry Cake
Slice cake and serve with whipped cream and fresh blueberries. Refrigerate leftovers.
Coconut Blueberry Cake
Enjoy!

Linda~

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This recipe has been shared on Throwback Thursday, Fiesta Friday,Β Funtastic Friday, Foodie FriDIY, The Pin Junkie &Β Saucy Saturday….go check it out and then go visit other great sites!

24 thoughts on “Coconut Blueberry Cake with Lemon Cream Cheese Icing

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