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Lemon Coconut Cake

Lemon Coconut Cake

Cost $15, save $25

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Lemon Curd

    • 🥚 6 large egg yolks
    • 2/3 cup white sugar
    • 🍋 2 tablespoons lemon zest
    • 🍋 3/4 cup lemon juice
    • 🧂 1 pinch salt
    • 1/2 cup unsalted butter

  • Coconut Cake

    • 2 ½ cups sweetened coconut flakes
    • 3 cups cake flour
    • 2 ½ teaspoons baking powder
    • 🧂 1 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 cup unsalted butter
    • 1/4 cup vegetable oil
    • 1 ½ cups white sugar
    • 1/2 cup sour cream
    • 🍋 2 tablespoons lemon juice
    • 1 tablespoon vanilla extract
    • 1 cup coconut milk
    • 🥚 6 large egg whites
    • 1/4 teaspoon cream of tartar

  • Frosting

    • 1/2 cup unsalted butter
    • 1 (8 ounce) package cream cheese
    • 4 cups confectioner's sugar
    • 🍋 1 ½ teaspoons lemon zest
    • 1/2 teaspoon vanilla extract
    • 🧂 1/4 teaspoon salt
    • 1 tablespoon coconut milk

  • Decoration

    • 1 ½ cups sweetened coconut flakes

STEPS

1

Make the lemon curd: Combine egg yolks, sugar, lemon zest, lemon juice, salt, and butter in a saucepan. Cook over medium-low heat, stirring constantly until thickened. Strain through a sieve, cover, and refrigerate.

2

Prepare the cake pans: Preheat oven to 350°F (175°C), grease three 8-inch round pans, and line with parchment paper.

3

Chop the coconut flakes finely using a food processor or blender and set aside.

4

Mix the dry ingredients: Sift cake flour, baking powder, salt, and nutmeg. Stir in the chopped coconut.

5

Cream butter, oil, and sugar until fluffy. Add sour cream, lemon juice, and vanilla. Gradually mix in flour and coconut milk until combined.

6

Whip egg whites and cream of tartar to stiff peaks, then fold into the cake batter in batches.

7

Divide batter into prepared pans and bake for 20-25 minutes. Let cakes cool 20 minutes in pans before transferring to a wire rack.

8

Make the frosting: Beat butter and cream cheese until smooth. Gradually add confectioner's sugar, lemon zest, vanilla, salt, and coconut milk. Chill if too soft.

9

Assemble the cake: Layer cakes with frosting and lemon curd. Frost the top and sides, press coconut flakes onto the sides, and decorate as desired. Chill before serving.

NUTRIENTS

Per 1 serving

🔥

1029

Calories

  • 11
    Protein
  • 118
    Carbs
  • 59
    Fats

💡 Chill the cake layers before frosting for easier assembly.Use fresh coconut flakes for a more aromatic texture.Add additional lemon zest for a tangier flavor.Keep leftovers refrigerated for up to 5 days.