Introduction: Blueberry and Coconut Cream Cake
I grew up with all things coconut, so this cake is one of family faved :)
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Step 1: Blueberry Filling and Topping
3 1/2 c frozen/fresh blueberries
1/3 c sugar
2 tbsp water
2 tbsp cornstarch
2 tsp lime juice either freshly squeezed or from bottled
Mix all together in a pot, bring to boil on medium high until thickened, cool to room temperature
Step 2: Cake and Buttercream
1 3/4 c flour
1 1/2 tsp BP
1/4 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1 1/3 c sugar
1 tsp vanilla extract
1 tsp grated lime zest
2 eggs, room temperature
1/2 c canned coconut milk
1/2 c coconut cream powder (available online or at Chinese/Asian stores, known brand is Santan, Kara, CocoMaxi)
A handful of unsweetened desiccated coconut
Preheat oven to 350 F. Line 2 9 inch greased pans with parchment papers, and grease the parchment papers as well.
Combine dry ingredients and set aside
Cream butter and sugar until fluffy then add in vanilla and lime zest. While keep beating, add in eggs and yolks, one at a time.
Add in dry mixture alternating with coconut milk, a little at a time, until combined
Fold in desiccated coconut and pour batter into prepared pans
Bake on middle rack for 30 mins or until knife inserted in center comes out clean.
Let cool for 5 minutes then take out cake off pans and cool on rack
5 egg whites
454 g butter
1 1/4 c sugar
1 tsp coconut essence (or vanilla essence OR 2-3 tbsp coconut powder)
On double boiler, heat egg whites and sugar until dissolved and hot to touch (160 C)
Pour mixture into mixer bowl and beat on low speed until room temperature
Turn up to high speed until meringue then add in butter a little at a time
Keep beating until creamy then add in coconut essence/vanilla essence/coconut power, until combined
On serving plate/cake stand, place one layer of cake, top with blueberry filling, then top with the other layer of cake
Cover with buttercream and pour blueberry topping
Decorate as you wish!
Step 3: Enjoy~
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