Coconut and Blueberry Sponge Layer Cake
- Jen Jacobson
- Feb 21, 2022
- 2 min read
Recipe brought to you by delicious.com.au
Fool them all with this easy yet impressive coconut cake. We’ve given it a modern twist to include blueberries and edible flowers. Make it the star on the food table at your next soirée.
INGREDIENTS
300g unsalted butter, chopped, softened
375g caster sugar
6 eggs
11⁄4 cups (375g) sour cream, at room temperature
Juice of 1 lemon
2 tsp vanilla bean paste
3 cups (450g) self-raising flour, sifted
1 1/3 cups (120g) desiccated coconut
250g blueberries
Edible flowers, to serve (optional)
FILLING
500g mascarpone at room temperature
1/3 cup (40g) pure icing sugar, sifted, plus extra to dust
2 tsp vanilla bean paste
METHOD
Preheat the oven to 160°C. Grease and line the base and sides of 3 x 18cm round springform cake pans with baking paper.
Using a stand mixer fitted with the paddle attachment, beat the butter and sugar for 10 minutes or until thick and pale. Add the eggs, 1 at a time, beating well after each addition.
Add sour cream, lemon juice and vanilla, and beat to combine. Fold through the flour and coconut to combine.
Divide batter evenly among the pans and smooth the tops with a palette knife. Bake, swapping pans halfway, for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cakes completely in pans set on a wire rack.
For the filling, combine mascarpone, icing sugar and vanilla in a bowl. Turn cakes out of pans and trim the tops of cakes to level using a serrated knife.
Place one cake on a cake stand and spread with half the mascarpone filling and scatter with one-third blueberries. Repeat layering, finishing with a final layer of cake.
Dust with icing sugar and serve with remaining blueberries and edible flowers scattered over the top.
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