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
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. 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.
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.
Slice cake and serve with whipped cream and fresh blueberries. Refrigerate leftovers.