Lemon & Blueberry Cake

Preheat oven to 160°C. Lightly spray 3 x 20cm round cake pans with oil and line bases with baking paper.

Place butter and sugar in a medium bowl and beat with an electric mixer for 5 minutes or until pale and creamy. Add eggs, one at a time, beating for 1 minute between each addition. Add vanilla, lemon zest and 1/2 tsp salt and mix to combine. Add flour, baking powder, milk and lemon juice, in 2 batches, mixing until just combined. Toss 250g blueberries in extra flour and fold through.

Divide mixture among cake pans and bake for 25-30 minutes or until a skewer inserted into centres comes out clean. Allow cakes to cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes.

To make the lemon icing, whip butter with an electric mixer fitted with a paddle attachment for 5 minutes or until pale and creamy. Add buttercream icing mix and lemon juice and mix for 3-5 minutes or until fluffy.

Place a small amount of icing onto a cake board and place one cake on top. Using half the icing, spread over cake layers and stack, adding half the remaining berries between 2 middle layers. Use icing to cover the outside of cake, gently scraping icing around edges of cake to partially cover, creating a naked style. Pile remaining blueberries on top of cake and scatter over coconut before serving.