coconut lemon blueberry cake

Tropical Fusion: Coconut Lemon Blueberry Cake Recipe

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Dive into a slice of heaven with our Coconut Lemon Blueberry Cake. It’s a mix of coconut, lemon, and blueberries. This fusion brings a tropical taste to your table, perfect for a spring treat.

This cake combines coconut’s sweetness, lemon’s tang, and blueberries’ fresh flavor. It’s the perfect dessert to enjoy the season.

A Tropical Twist on a Classic Cake

This cake is a new take on the old coconut layer cake. It uses coconut cream and extract, along with coconut flakes. This makes the coconut taste really stand out in every bite.

The cake is soft and the coconut buttercream is smooth. Together, they make a perfect match for coconut fans.

Sink your fork into this rich cake, and the tropical taste will amaze you. It truly feels like a taste of the islands.

Coconut cakes are loved for their tropical feeling. By adding more coconut cream, this one has an even stronger taste. It turns a classic favorite into a must-try masterpiece.

This cake smells amazing, like a beach holiday. It’s ideal for any celebration or just to treat yourself with something tropical.

The Recipe

For this cake, you’ll need:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut cream
  • 1/2 teaspoon coconut extract
  • 1/2 cup shredded coconut flakes

First, heat your oven to 350°F. Then, grease and flour three 8-inch cake pans.

  1. Mix the flour, baking powder, and salt in a bowl.
  2. In another bowl, mix the butter and sugar until creamy.
  3. Add eggs one by one, then stir in the vanilla.
  4. Combine dry mix into wet mix, alternating with coconut cream and extract.
  5. Lastly, add the coconut flakes and fold the batter.
  6. Pour the mix into the pans equally.
  7. Bake for 25-30 minutes, checking with a toothpick.
  8. Cool the cakes in the pans for 10 minutes, then move to a wire rack to cool.

To build the cake, layer coconut buttercream between each cake. Top with more coconut and decorate as you like. This gives the cake a tropical look.

Now, enjoy cutting into this tropical treat. You’ll taste the amazing mix of coconut, lemon, and blueberries. It’s like having a piece of paradise in every bite.

A Burst of Freshness and Flavor

The layers of this cake are filled with fresh blueberries and tangy lemon cream. The mix of lemon and blueberry brings a burst of fresh flavor. It’s not only tasty but beautiful, too. The top has candied lemon slices and pretty decorations.


Our Coconut Lemon Blueberry Cake brings tropical flavors and a heavenly texture. It’s beautiful, making it a showstopper for any occasion. This cake is perfect for celebrating or enjoying a slice of paradise.

The cake blends coconut, lemon, and blueberry flavors perfectly. Coconut brings a creamy, exotic taste. Lemon adds a zesty freshness. Blueberries combine to offer a burst of juicy flavor. Together, they create a tropical delight.

This cake is a taste of paradise. It’s soft and tender, filled with coconut cream and topped with coconut flakes. Its looks are as delightful as its taste. Anyone who loves dessert will be drawn to its stunning appearance.

Don’t wait any longer. Share this Coconut Lemon Blueberry Cake with those you love. It will whisk you away to a tropical oasis in just one bite. Let its flavors guide you on a journey to taste paradise and experience its magical delight.


How long does it take to make the Coconut Lemon Blueberry Cake?

It takes about 45 minutes to prepare the cake. Then, you bake it for 25-30 minutes.

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work if fresh aren’t available. Remember to thaw and dry them first.

Can I substitute the coconut cream with another ingredient?

Certainly. Use sour cream or Greek yogurt if you don’t like coconut or can’t find it.

Can I make this cake ahead of time?

You sure can. Make the layers early and keep them in an airtight container for up to 2 days.

Store the assembled cake in the fridge for 2-3 days. Always let it warm up before eating.

How long does the coconut Swiss meringue buttercream last?

It stays good in the fridge for a week. Before using it again, bring it to room temperature and rewhip.

How should I decorate the cake?

Decorate with candied lemon slices and pipe on some details. Follow the recipe for a beautiful look. Add your unique style if you want.

Can I make this cake in different sizes?

Yes, you can change the cake’s size. Stick with the current recipe for a 9-inch cake. Or adjust it by doubling or halving for your preferred size.

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