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Blueberry and Coconut Cream Cake


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


  • 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


  • 5 egg whites
  • 454 g butter
  • 1 1/4 c sugar
  • 1 tsp coconut essence or vanilla essence OR 2-3 tbsp coconut powder



  • Mix all together in a pot, bring to boil on medium high until thickened, cool to room temperature


  • 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


  • 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 The 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!