Freshly baked coconut cake that is fluffy, sweet, and oh-so-coconutty. This Ultimate Coconut Cake, which has frosting and batter infused with coconut extract, is like bliss on a plate.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs 35 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 mini pies |
Ingredients
- 1 (14.1 ounce) package pie dough for a double-crust pie
- 2 cups fresh blueberries, or more to taste
- 1 tablespoon fresh lemon juice
- 1 (.25 ounce) package unflavored gelatin
- 1 (8 ounce) container mascarpone cheese
- ½ cup white sugar, divided
- 2 cups heavy cream, divided
- 1 ½ teaspoons vanilla extract, divided
- 1 tablespoon white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
- Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
- Place a round piece of parchment paper on top of each crust and add pie weights.
- Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
- While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
- Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
- Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
- Cover and chill in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
- Top each pie with whipped cream and blueberries.
Nutrition Facts
| Calories | 854 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 33 g |
| Sodium | 375 mg |
| Sugars | 24 g |
| Fat | 67 g |
| Unsaturated Fat | 0 g |