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1
Make the cake according to the package directions, but add the sour cream.
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2
Bake in three 8-inch wax-paper-lined cake pans.
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3
Bake according to directions.
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4
When the cake is removed from the oven, poke holes in each cake with a wooden chopstick, and pour the can of coconut milk (shaken first) over it.
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5
Let the cake cool and then refrigerate in the pans.
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6
The cake layers should be cold when assembling the cake.
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7
Place each cake pan into about 1 inch of warm water for at least a minute to loosen the cake from the bottom of the baking pan.
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8
I also go around the outside with a knife to be sure the cake is free and ready to release.
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9
Turn cake out onto the cake platter.
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10
Peel off the wax paper and spread whipped cream over top.
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11
Continue stacking the layers.
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12
Frost the outside of the cake with the whipped cream.
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13
Press the coconut into the sides and top of the cake.
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14
Refrigerate the cake until serving time.
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15
FOR THE BLUEBERRY SAUCE: In a saucepan, combine the blueberries, half of the water, orange juice, corn syrup and sugar.
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16
Stir gently, and bring to a boil.
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17
In a cup, mix together the cornstarch and the remaining water until smooth.
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18
Gently stir the cornstarch mixture into the hot blueberries so you don't break up the berries.
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19
Simmer gnetly until thickened.
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20
Remove from heat and stir in the almond extract and cinnamon.
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21
Chill the sauce until serving time.
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22
NOTE: Preparation time does not include cooking the layers prior to assembly.
