Name: Lemon Coconut Blueberry Cake
Prep time: 45 min
Cook time: 35 min
Total time: 2 h 20 min
Yield: 9 " Layer Cake; 8 large slices
Ingredients: For the Lemon Coconut Blueberry Cake:; 1/2 cup unsalted butter, at room temperature; 1 and 1/2 cups granulated sugar; 1/4 cup light brown sugar, packed; 1 tablespoon fresh lemon zest; 1 teaspoon lemon extract; 2 teaspoons vanilla extract; 4 large eggs, at room temperature; 2 and 1/3 cups cake flour (be sure not to pack your flour into the cup); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup full-fat sour cream; 1/2 cup unsweetened coconut milk (I prefer full-fat but low-fat will work); 1/2 cup fresh lemon juice; 1/2 cup melted coconut oil; 2 and 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw first); 1 and 1/2 tablespoons all-purpose flour; For the Creamy Lemon Coconut Frosting:; 8 ounces cream cheese, VERY soft; 1/2 cup unsalted butter, VERY soft; 4 cups confectioners' sugar, sifted; 2 teaspoons fresh lemon zest; 1 tablespoon fresh lemon juice; 1/2 teaspoon lemon extract; 1/4 teaspoon salt; 2 tablespoons coconut milk; For Assembly and decoration:; 1/3 cup lemon curd (see post for recommendations); Fresh lemon slices, thinly sliced