Blueberry Kalamasi Coconut Cake

INGREDIENTS

1 1/2 cups

cake flour

1/2 cup

(1-3/8 ounces) fine yellow cornmeal

2 tsp

baking powder

1/4 tsp

fine sea salt

16 tbsp

(8 ounces/2 sticks) unsalted butter, softened

2 cups

granulated sugar

2 tsp

pure vanilla extract

large egg yolks, room temperature, reserve the whites for another use

large eggs, room temperature

1/4 cup

coconut oil, in liquid form

1/4 cup

sour cream

1 1/2 cups

kalamasi puree or juice

large egg yolks

1 cup

granulated sugar

1 tbsp

cornstarch

1/4 tsp

fine sea salt

32 tbsp

(1 pound/4 sticks) unsalted butter, softened

2 tbsp

limocello (optional)

Coconut-Corn cake layers

Kalamasi Buttercream

1 1/2 cups

fresh blueberries

1/4 cup

apricot jam

1 tsp

lemon juice or water

2 cups

unsweetened coconut flakes