Paula Deen’s easy blueberry skillet coffee cake

1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form.

2. In a 9-inch cast iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes.

Preheat the oven to 350 F. Grease and flour two 8-inch round cake pans. Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

To make the frosting, in a heatproof bowl or in the top of a double boiler, combine the sugar, egg whites, cream of tartar, salt and 1/3 cup water. Place the bowl over boiling water, and beat with an electric mixer for 1 minutes. Take the bowl away from the heat and continue to beat with an electric mixer for an additional 7 minutes on high speed.

Heat the lemon curd gently over medium low heat, just to soften. Fold the curd and lemon zest into the frosting.

To assemble the cake, cut each layer in half horizontally. Frost one layer and top it with the next, using all the layer. Frost the top and sides of the cake and cover with the coconut.

Store wrapped or in an airtight container in the refrigerator. The cake will keep for three to five days.