Try this Coconut Lemon Layer Cake recipe, or contribute your own.
- Carbohydrate 380.88820039988 g
- Cholesterol 488.050000412573 mg
- Fat 340.790700156047 g
- Fiber 39.6 g
- Protein 16.5815000016311 g
- Saturated Fat 255.124560098653 g
- Serving Size 1 1 recipe (991g)
- Sodium 1553.70200110933 mg
- Sugar 341.28820039988 g
- Trans Fat 22.2181600108877 g
- Calories 4488 calories
Step-by-step
- Preheat oven to 350 degrees F. Lightly grease two 8 inch cake pans and line the bottoms with parchment paper.
- Combine the cake mix, coconut milk, egg whites and oil in the bowl of your stand mixer and beat on low for 30 seconds, then medium for 2 minutes. Add the coconut extract and ½ cup of shredded coconut to the batter, stir to combine.
- Divide mixture between the two pans (batter will be thick), and spread evenly. Bake for 30 to 33 minutes, or until cake springs bake when gently pushed. Let cool for 15 minutes in pan before placing on wire rack to cool completely.
- Meanwhile spread the remaining 1 cup of shredded coconut on a parchment lined baking sheet and bake at 350 degrees for 6 to 7 minutes, stirring halfway through. Remove from oven and let cool.
- Once cake is cool cut each layer in half (I froze my layers to make them easier to cut). Spread â…“ of the lemon curd on each layer, then top with the last layer of cake.
- Combine the butter and pinch of salt in the bowl of your stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the coconut extract and powdered sugar, then start the mixer on low speed until the butter mixture absorbs the sugar. Add two tbsp of coconut milk and turn the speed up to medium/high and beat for 2 to 3 minutes. If the frosting needs to be thinner, add more coconut milk and continue beating until combined.
- Frost the layered cake and then top with the toasted coconut and optional toppings if desired.
Standard vanilla layer cakes rely on buttermilk or whole milk for moisture, but swapping those liquids for full-fat coconut milk introduces a heavy payload of plant fats that alters the crumb density. Testing reveals that the high fat content in canned coconut milk requires a precise mixing duration of two minutes on medium speed to properly emulsify the batter without developing excessive gluten from the boxed mix.
The Substitution Trap
Replacing traditional dairy with coconut milk changes the liquid-to-fat ratio significantly. Boxed cake mix is formulated for specific absorption rates, and canned coconut milk contains roughly twenty to twenty-two percent fat compared to whole milk's three percent. Adding coconut extract compounds the aromatic profile, but over-extracting leads to a synthetic flavor that overpowers the tartness of the lemon curd filling.Acid and Fat Interaction
Lemon curd contains citric acid, which reacts dynamically with the saturated fats in both the coconut milk and the butter-based frosting. This acidity cuts through the dense sweetness of the powdered sugar buttercream, providing a necessary counterweight to the heavy tropical oils.Crumb Stability and Cutting
Freezing the baked layers solid for thirty minutes before slicing prevents the tender crumb from tearing under the weight of the thick lemon curd. When toasting the shredded coconut garnish at 350 degrees Fahrenheit, monitor the pan closely at the five-minute mark because the natural sugars burn rapidly.
