Coconut Cake (via Ina Garten & Food Network)
3 sticks unsalted butter
2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
Preheat the oven to 350 degrees F. Grease 4 6-inch round cake pans, then line them parchment
paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
1/2-1 cup blueberries
4 cups powdered sugar
2 sticks unsalted butter
pinch of salt
Give the blueberries a rough chop in a food processor. In the bowl of an electric mixer combine the butter and powdered sugar and salt and mix on low speed to prevent a powdered sugar mess. Once fully combined gradually add in the blueberry mixture until you are satisfied with flavor, color, and the overall look.
NOTE: I used frozen blueberries and I gave them a quick zap in the microwave to thaw them out. After that I put them in the food processor and gave them a quick chop. The blueberries were steaming a bit so I put them into the fridge to cool them down otherwise adding hot blueberries to the butter/sugar mixture wouldn’t be good.