Lemon Coconut Cake
Try this Lemon Coconut Cake recipe.
Try this Lemon Coconut Cake recipe.
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 large eggs at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3 cups (300g) sifted cake flourâ (spoon and leveled)1
- 1/2 cup (120ml) coconut milk at room temperature2
- 1/2 cup (120ml) buttermilk at room temperature2
- 1 and 1/2 cupsâ (345g 3 sticks) unsalted butter, softened to room temperature
- 1 tablespoon (15ml) vanilla extract
- optional: 1 teaspoon coconut extract (i prefer the but it's still tasty!)
- 6 ouncesâ sweetened shredded coconut (about 2 loosely
- 1 and 1/2 cups homemade lemon curd (full recipe)
- Carbohydrate 0.493878054894181 g
- Cholesterol 108.732638888337 mg
- Fat 9.80246694432294 g
- Fiber 0.000736111111111111 g
- Protein 2.9267972217652 g
- Saturated Fat 5.54150333325767 g
- Serving Size 1 1 Serving (37g)
- Sodium 90.7937222077245 mg
- Sugar 0.49314194378307 g
- Trans Fat 0.887402222216009 g
- Calories 100 calories
Step-by-step
- Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
- Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using).
- Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix.
- Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
- Finally, fold in the coconut. The batter will be lumpy.
- Spoon/pour batter evenly into each cake pan.
- Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking.
- To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
- Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
- Add confectioners' sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low.
- Increase to high speed and beat for 3 minutes.
- Add 1 more Tablespoon of milk/cream to thin out, if desired.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
- Place 1 cake layer on your cake stand or serving plate.
- Evenly cover the top with a thin layer of frosting, then half of the lemon curd.
- Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd.
- Finish with the third cake layer and spread the remaining frosting all over the top and sides.
- Garnish the top with coconut and/or lemon slices.
- Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Slice, serve, enjoy!
- Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve.
- Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.
Lemon Coconut Cake: A Slice of Sunshine
As a busy working mom, time is my most precious commodity. Finding recipes that are both delicious and manageable fits perfectly into my hectic schedule. This Lemon Coconut Cake isn't just a recipe; it's a testament to achieving culinary success without sacrificing precious hours in the kitchen. The beautiful thing about this cake is its versatility; you can make it ahead of time, freeze it for later enjoyment, or bake it fresh for a spontaneous dessert moment. The tangy lemon curd perfectly complements the delicate sweetness of the coconut, creating a flavour profile that is both sophisticated and comforting.
The process is surprisingly straightforward. The steps are clearly laid out, and the ingredients are readily available, even at your local grocery store. I appreciate recipes that don't require a plethora of obscure ingredients or specialized equipment. This one uses common baking staples, making it accessible to even novice bakers. The outcome is a moist, fluffy cake with a delightfully creamy frosting. It’s the kind of dessert that brightens any occasion, whether it's a casual weeknight dinner or a special celebration. The delicate balance of flavors and textures makes it a perfect treat for any time of day, a refreshing break during a busy workday, or a comforting end to a long day.
The aroma alone is enough to lift your spirits. The sweet scent of coconut mingled with the zesty tang of lemon creates an inviting ambiance that fills your kitchen with warmth and happiness. This isn't just a cake; it's an experience, a moment of self-care amidst the whirlwind of daily life. The simple act of baking, the satisfaction of creating something delicious from scratch, is a rewarding break from the everyday grind. And, let’s not forget the joy of sharing this delightful creation with loved ones; it's a perfect way to connect and create lasting memories.
Beyond the Recipe: This Lemon Coconut Cake transcends the typical dessert. It's a symbol of balance – the perfect harmony between sweet and tart, the creamy frosting contrasting with the light and airy cake. This recipe is not just about following instructions; it’s about embracing the process, taking pleasure in the simple act of baking, and savoring the end result. This cake isn't merely a dessert; it’s a moment of tranquility in a fast-paced world. It's a delicious reminder to slow down, savor the little things, and appreciate the beauty of simple pleasures.
Tips and Variations: Feel free to experiment with different types of coconut – toasted coconut flakes add a delightful crunch, while desiccated coconut provides a unique texture. You can also adjust the lemon curd to your liking; if you prefer a more intense lemon flavor, simply add more lemon juice. The beauty of baking lies in the freedom to personalize and experiment. This cake is a perfect canvas for your culinary creativity.
Ultimately, this recipe is more than just ingredients and instructions; it’s a feeling. It's the feeling of accomplishment after successfully creating something delicious, the warmth that spreads through your home as the aroma fills the air, and the joy of sharing this delightful treat with those you love. It's a recipe for happiness, baked to perfection.
