Lemon Coconut Cake


Lemon Coconut Cake: This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! 

This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com In life, it doesn’t take much to make me happy:

A cup of coffee.

Mint chocolate.

Christmas (and everything related to it).

Friends.

Family.

Faith.

Food.

Flip Flops.

Alliteration for the win!

And cake. Lots and lots of cake.

It’s the little things in life.

This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com Recently (which could mean last month or last year–I never know), I read that the cupcake fad was going out of business. Consumers were tired of the craze and ready for the next big thing, which I do believe was predicted to be “designer donuts.”

Supposedly.

Considering the fact that I already eat cupcakes (especially the adorable mini ones) like they’re going out of style, this was not good news. Let’s just say, I was less than stoked after I read that article and pretty devastated at the general population (or at least those in their test pool) for being over it.

I mean, how can you really be over the cupcake thing? Who doesn’t love walking into a bakery and seeing rows of decorated cupcakes jam-packed with over-the-top-yet-perfect flavor combinations?

Leave the donut and take the cupcake. #wordstoliveby

This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com I like donuts fine and all, but for me, I am alllllll about that cake. Triple layer.

And this cake has triple layers of coconut, lemon curd, and lemon cream cheese frosting. If you’re looking for summer in a cake, this has sunshine written all over it.

This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com

Lemon Coconut Cake

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: 16-20 slices

Lemon Coconut Cake

Ingredients

    Cake
  • 5 eggs, separated
  • 1/4 tsp cream of tartar
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 2 Tbsp corn starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut milk
  • 1/2 cup whole milk
  • 1/4 cup Greek yogurt or sour cream
  • 1 cup coconut, sweetened flaked
  • Frosting
  • 12 oz cream cheese, softened
  • 12 Tbsp butter, softened (1 1/2 sticks)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2-3 Tbsp heavy cream
  • 5-6 cups powdered sugar
  • salt to taste
  • 1/2 cup shredded coconut, sweetened
  • 3/4 cup lemon curd
  • Topping
  • 2 cups toasted coconut
  • lemon slices, optional

Instructions

    Cake
  1. Separate the egg whites from egg yolks, and allow the egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature)*.
  2. Preheat the oven to 325. Grease three 9" round cake pans and set aside.
  3. In a large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Add in vanilla and almond extract. Set aside.
  4. In a separate bowl, sift together flour, corn starch, baking powder, baking soda and salt. Set aside.
  5. In a small bowl, mix whole milk, coconut milk, and Greek yogurt (or sour cream) together.
  6. Alternately add flour mixture and milk mixture to the creamed mixture, beating well after each addition. Once combined, add in coconut.
  7. Add cream of tartar to egg whites, and with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the egg whites into the cake batter, then gently fold in remaining whites.
  8. Once combined, divide the batter evenly into the 3 greased cake pans. Bake 25-30 minutes, or until a cake tester comes out clean. Allow to cool at least 10 minutes before carefully removing from the pans and allowing to cool completely on a wire rack.
  9. Topping
  10. In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.
  11. Frosting
  12. For the frosting, beat cream cheese and butter until light and fluffy.
  13. Add in 2 Tbsp of the lemon curd; mix.
  14. Add in powdered sugar, beginning with 5 cups.
  15. Add in vanilla and almond extracts. Beat together, scraping down the sides of the bowl as necessary.
  16. Add in 2 Tbsp of heavy cream and beat. If frosting seems too thick, add in another Tbsp of cream. If it seems too thin, add in the last cup of powdered sugar (cream cheese frosting has a slightly thinner consistency than buttercream). Add in salt to taste (salt helps even out the sweetness).
  17. (Before frosting the cake, you may need to trim the tops of each layer until they are flat.)
  18. On a serving plate or cake stand, place down one of the layers. Spread a layer of frosting over the cake, about 1/4 cup. Spread lemon curd over the top, about 1/4 cup. Sprinkle on 1/4 cup of coconut. Top with second cake layer, and repeat the process. Top with the last layer and spread the remaining frosting over the top of the cake and around the sides, covering thoroughly. On the top of the cake, drizzle the last 2 Tbsp of lemon curd. With a toothpick, swirl the curd with the frosting.
  19. Press toasted coconut on the sides of the cake and sprinkled lightly over the top.
  20. Refrigerate cake for at least 2 hours before serving, and store the leftovers in the fridge.
  21. Enjoy!

Notes

*When it comes to beating egg whites, make sure the bowl and beaters are completely clean and dry. Also, make sure no egg yolk is mixed with the egg whites. If either of these things occur, the egg whites will not whip into stiff peaks.

http://www.alattefood.com/lemon-coconut-cake/

This classic coconut cake is filled lemon curd and topped with a lemon cream cheese frosting! | www.alattefood.com

If you love cake as much as I do, check out my other recipes:

Vanilla Almond Cupcakes

Vanilla Almond Cupcakes | A Latte Food

Double Chocolate Cupcakes

Double Chocolate Cupcakes | A Latte Food

Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes | A Latte Food

Oreo Truffle Stuffed Cupcakes

Oreo Truffle Stuffed Chocolate Cupcakes | A Latte Food

 

 

 

 

 


37 comments

  1. Mary Frances says:

    Ok I usually don’t like cake. But I think it’s because I haven’t had this one – my goodness, I am obsessed with the layers and textures in this cake! That frosting and the coconut, YES please!

  2. Coley @ ColeyCooks.com says:

    Wow! My very distant ex boyfriend’s mom made cake like this that was INSANE. This totally brought me back. Ugh, Nostalgia!! I don’t miss him a smidge but boy, what I would do to go back to that cake! Thanks for the recipe, I’ll totally be giving it a try

  3. Andrea says:

    Hi I would love to make this beautiful cake it looks amazing! What kind of coconut? Sweetened flaked?

    Thank you!

      • jeani says:

        Hi Michelle. I’m from South Africa and would LOVE to make this cake. Just trying to make sure I use the right ingredients. Is flaked sweetened coconut different from desicated coconut?

        • Michelle says:

          Hi, Jeani! I haven’t worked with desiccated coconut specifically, but according to this link here, it looks like desiccated can be substituted for shredded. It looks like it might be a bit drier and smaller than shredded, so it might have a bit of a different texture than shredded coconut. Also, if possible, try to find sweetened desiccated coconut. The sweetness adds to the overall flavor of the cake. Hope this helps! 🙂

  4. Krisi says:

    I made this cake for my mom for Mother’s Day, it was amazing. I added fresh raspberries to the top for a little color and they tasted really good with the cake. I’m hoping to have another reason to make it again soon.

  5. Kelly says:

    In your ingredient list for frosting, you listed 1/2 cup coconut. I couldn’t find that listed in the instructions for frosting. What kind of coconut is used? Thanks!

    • Michelle says:

      Hi Kelly! The coconut is actually used in between the layers of the cake to sprinkle over the frosting and lemon curd. I used sweetened, shredded coconut for that (I have since updated that in the recipe because I was not very clear 🙂 )! Hope that helps!

  6. susan says:

    Kelly, I make lots of desserts for the church elders gatherings. Could I make this in a 9×13 pan it would be so much better to transport

    • Michelle says:

      Yes, that is correct. Because of this size of the cake, the recipe requires a lot of frosting. If you prefer a cake with less frosting, you can cut the frosting recipe in half. 🙂

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