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Blueberry Coconut Cake

The Washington Post, July 2, 2008
  • Cuisine: American
  • Course: Dessert

Summary:

Fresh blueberries make a stunning contrast to the white coconut that covers the sides of this cake. Two store-bought poundcakes placed end to end produce a cake ready to serve a summer crowd.

Mascarpone is a fresh cheese made from cow's milk that has a high butterfat content and a soft, smooth and creamy texture. The mascarpone is whipped with cream to make the filling and frosting.

12 servings

Ingredients:

  • 8 ounces (1 cup) mascarpone
  • 0.500 cup cold heavy whipping cream
  • 0.330 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 0.500 teaspoon coconut extract (optional)
  • 2 (about 24 ounces total) good-quality store-bought poundcakes
  • 3 cups fresh blueberries, picked over and rinsed (do not use frozen berries)
  • 2 cups sweetened shredded coconut

Directions:

Have ready a serving platter that is at least 12 inches long.

Combine the mascarpone, heavy cream, confectioners' sugar, vanilla extract and coconut extract, if using, in the bowl of a stand mixer, or use a hand-held electric mixer; beat on medium-high speed for about 3 minutes (soft-peak stage) to form a spreadable mixture.

Trim off the ends of each poundcake (and level the tops, if necessary). Place the cakes end to end and trim as needed to form 1 cake that is 12 inches long. Use a large serrated knife to divide the cake(s) horizontally into 3 layers, cutting from one end to the other to form 3 even, thick slices.

Place the bottom layer of the cake on the serving platter. Tuck wax-paper strips an inch or so under the bottom of the cake all the way around to keep the plate clean as you frost the cake.

Spread about 1/2 cup of the mascarpone cream over the bottom layer of cake. Spoon about 2/3 cup of the blueberries over the filling. Repeat with a second cake layer and filling, then top with the remaining layer. Spread the remaining mascarpone cream over the top and sides of the cake, then press the coconut onto the four sides of the cake. Cover the top thickly with the remaining blueberries, pressing them gently into the topping. Gently pull out and discard the wax-paper strips. Cover carefully and refrigerate no longer than overnight. Serve cold.

Recipe Source:

From cookbook author Elinor Klivans.

Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
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(Julia Ewan - The Washington Post)
Nutrition Facts
Information per serving
Calories: 410
% Daily Values*
Total Fat: 24g 37
Saturated Fat: 16g 80
Cholesterol: 150mg 50
Sodium: 326mg14
Total Carbohydrates: 45g 15
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 6g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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