Italian Coconut Cream Cake with Blueberries

Votes: 7

Time: 1 hour 55 minutes
Complexity: easily
Servings: 12

A four-tiered cake with a cream cheese frosting, nuts, and coconut flakes, topped with fresh blueberries. This cake doesn't even require much decorating; the filling itself is its crowning glory. Simply spread the frosting on the layers and arrange the blueberries, which will pop against the crisp white background. To create a tall cake, you'll only need to bake two layers, which you then cut in half. The layers rise beautifully thanks to the baking soda, baking powder, and separately whipped egg whites. And the sour milk and vegetable oil keep them moist without leaving an oily aftertaste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cakes

5 eggs, separate the whites from the yolks
110 g butter
1 cup vegetable oil
1 cup granulated sugar
1 tbsp vanilla extract
1 cup sweet coconut flakes
2 cups of flour
1 teaspoon of baking soda
1 teaspoon baking powder
1 cup of sour milk (or 1 cup of milk mixed with 1 teaspoon of white vinegar)

Cream

2 packages of 220g cream cheese
110 g butter
2 tsp vanilla extract
0.9 kg powdered sugar
1 cup chopped pecans
1 cup sweet coconut flakes
3 cups or 3 small containers of blueberries

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, butter, sugar, vanilla extract, coconut flakes, premium flour, sour milk, curd cheese, powdered sugar, pecans, blueberry

Cooking the dish according to the recipe:

Cakes: Preheat oven to 175°C. Grease and flour 2 9-inch cake pans.
Beat the egg whites until stiff peaks form.

In a large bowl, beat together the butter, vegetable oil, and sugar until light and fluffy. Stir in the egg yolks, vanilla, and coconut.
In a separate bowl, combine the flour, baking soda, and baking powder. Add the sour milk and flour mixture alternately to the liquid mixture. Mix briefly, then fold in the egg whites.
Divide the batter evenly among the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 20-25 minutes. Remove from the oven and let cool for 15 minutes. Then, transfer the cakes to wire racks to cool completely.
Cream: In a medium bowl, combine the cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in the pecans and coconut.
Assembly: Cut each cake layer in half at the ends, making a total of 4 layers. Spread the first layer with frosting and sprinkle blueberries on top. Repeat the layering process until all layers are complete. Place more blueberries around the edges of each layer.

Note

The cream cheese will soften at room temperature, so refrigerate it if you are not using it right away.