Coconut Blueberry Cake with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 2/3 cups sugar
• 3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 3/4 cup coconut milk
• 1 1/2 cups finely grated peeled fresh coconut
• 2 cups frozen blueberries, shaken with 1 tbsp flour

Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut.
Transfer mixture to prepared pan; sprinkle blueberries over, smoothing batter over top if necessary. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.

Perfect Cream Cheese Frosting

Ingredients:

2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract or lime zest

½ cup toasted shredded coconut

Instructions:

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Frost cooled cake, and sprinkle with toasted coconut. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).