Italian Coconut Cream Cake with Blueberries

Ingredients:

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

Preparation:

1. Cakes: Preheat oven to 175°C. Grease and flour 2 9-inch cake pans.
2. Beat the egg whites until stiff peaks form.
3. In a large bowl, beat together the butter, vegetable oil, and sugar until light and fluffy. Stir in the egg yolks, vanilla, and coconut.
4. 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.
5. 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.
6. 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.
7. 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.