Blueberry and Coconut Cream Cake

I grew up with all things coconut, so this cake is one of family faved :)

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

Cake:

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

2 yolks

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

Buttercream:

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

Assembling Cake:

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!