Blueberry Coconut Cake

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Washington Post


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8 ounces (1 cup) mascarpone

1/2 cup cold heavy whipping cream

1/3 cup confectioners' sugar

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional)

2 (about 24 ounces total) good-quality store-bought poundcakes

3 cups fresh blueberries, picked over and rinsed (do not use frozen berries)

2 cups sweetened shredded coconut

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