Jump To Recipe Author: Sally Published: 03/05/2016 Updated: 02/03/2022 This post may contain affiliate links. Read our disclosure policy. A reader favorite recipe, lemon coconut cake features deliciously moist coconut cake layers, homemade lemon curd, toasted coconut, and cream cheese frosting. 30 mins Total Time: 2 hrs Servings: 12 When life gives you lemons, make this Lemon-Coconut Cake. The bright showstopper features coconut and lemon flavors, a cream cheese frosting, and luscious lemon filling. A gorgeous cake on a pretty cake plate, this dessert is a must-have at Southern holiday gatherings.
Coconut Lemon Layer Cake I Wash... You Dry
What's In Lemon Coconut Cake? The ingredients in this cake are super simple! You won't need much extra but if I were you I would try using a fresh lemon in this recipe if you can. It just tastes that much better! See the recipe card below for a list of exact ingredient measurements. Published: Dec 11, 2018 Last Updated: Oct 26, 2023 Jump to Recipe Our Lemon Coconut Cake recipe is light, fluffy and the perfect treat. You'll love the homemade lemon curd, rich cream cheese frosting, and white cake made from scratch. Love cake? Be sure to try our award winning Carrot Cake recipe next. Lemon Coconut Cake Makes 1 (9-inch) cake Ingredients 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 3½ cups cake flour 1 tablespoon baking powder 1 (8.5-ounce) can cream of coconut ½ cup whole buttermilk 2 teaspoons vanilla extract Vanilla Buttercream (recipe follows) Lemon Curd Filling (recipe follows) 2 cups sweetened flaked coconut Recipe v Video v Dozer v Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Love the coconut + lemon + almond meal combination, and the springy, moist crumb. BONUS: Just about the fastest, easiest cake recipe I know. Lemon coconut almond cake
Lemon Coconut Cake
Lemon Coconut Cake Recipe For this recipe, you will need flour, baking powder, baking soda, salt, shredded coconut, cream of coconut, lemon, vanilla extract, coconut extract, sugar, butter and eggs. Preheat The Oven Grease and flour a 9×13-inch pan. Preheat the oven to 350 degrees and prep the cake batter. Prep The Batter Preheat: Preheat oven (to 350 degrees f). In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds to help distribute the ingredients and aerate. Buttermilk Mixture: In another bowl, add the buttermilk, oil, lemon extract and lemon juice. Moise and Soft Easy to make, yet impressive Topped with homemade cream cheese frosting Garnished with lemon zest and coconut Ingredients Needed All purpose flour Baking powder Salt Shredded coconut Coconut yogurt Granulated sugar Eggs Lemons A cup of coffee. Mint chocolate (umm, this Mint Chocolate Ice Cream Pie IS everything). Christmas (and everything related to it). Friends (the real kind of the TV show kind). Sunshine. Family. Faith. Books. Cake. (I mean, I'm certainly partial to this Lemon Coconut Cake, buuut, I love it all. This Berry Naked Cake? This Carrot Spice Cake?
Oh Cake Eight Layer Coconut Lemon Cake with Raspberries and Toasted
Recipe Recipe Overview Cake: This butter-based cake is flavored with lemon zest, lemon juice, and sweetened shredded coconut. A bit of almond extract complements the flavors of lemon and coconut wonderfully. Buttermilk helps to keep the cake moist and works well with the tang of fresh lemon. 30 mins cook: 20 mins total: 50 mins Yield: Makes 12 servings Ingredients 1 cup butter, softened 2 cups sugar 4 large eggs, separated 3 cups all-purpose flour 1 tablespoon baking powder 1 cup milk 1 teaspoon vanilla extract Lemon Filling Cream Cheese Frosting 2 cups sweetened flaked coconut Garnishes: fresh rosemary sprigs, gumdrops Directions
Place 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon kosher salt in a small saucepan and whisk to combine. Add the 4 reserved egg yolks and lemon water and whisk until smooth. Cook the curd. Bring the mixture to a boil over medium-high heat, whisking constantly, until thickened, about 5 minutes. With a handheld or stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla for 2-3 minutes on medium speed. Now sift in dry ingredients (cake flour, baking powder and salt) and give it a mix. Beat in egg white mixture until fully blended. Next add in remaining milk and beat for 3-4 minutes.
Lemon Coconut Cake
MAKE THE BUTTERCREAM FROSTING: Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, coconut extract, and coconut milk, continuing to mix on medium-speed until you reach the desired consistency—-smooth and fluffy. What's Needed for Lemon Coconut Cake? Both the lemon cake from scratch and the coconut buttercream frosting require ingredients you likely have in your pantry: Unsalted butter Granulated sugar Vanilla extract Eggs All-purpose flour Baking powder and baking soda Salt Buttermilk Lemon zest and juice Canned coconut milk Coconut extract Powdered sugar
