Lemon Coconut Cake

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A moist and creamy coconut cake that will have everyone begging for more. If I don’t make it for work or family gatherings, I end up in trouble. This cake is simply irresistible, combining the tangy zest of lemon with the rich sweetness of coconut, creating a delightful treat that’s hard to forget.

Why You’ll Love This Recipe

This Lemon Coconut Cake is a perfect blend of flavors and textures. The tender white cake layers are complemented by a tangy lemon filling and topped with a luscious coconut-cream cheese frosting. It’s a cake that leaves a lasting impression, and many claim it’s one of the best they’ve ever tasted.

Kitchen Equipment You’ll Need

• Electric mixer
• Three 9-inch round cake pans
• Measuring cups and spoons
• Wire racks
• Food processor
• 2-quart saucepan

Ingredients

For the Cake

• 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 (see below)
• Cream Cheese Frosting (see below)
• 2 cups sweetened flaked coconut

Lemon Filling

• 1 cup sugar
• 1/4 cup cornstarch
• 4 egg yolks, lightly beaten
• 2 teaspoons grated lemon rind
• 1/3 cup fresh lemon juice
• 2 tablespoons butter

Cream Cheese Frosting

• 1/2 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract

Toasted Coconut

• Shredded or flaked coconut

Instructions

For the Cake

1. Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition.
2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into three greased and floured 9-inch round cake pans.
4. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle with toasted coconut and spread Lemon Filling on top. Garnish, if desired.

Lemon Filling

1. Remove the zest of three lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice, salt, and cornstarch. Mix until combined.
3. Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170°F, or just below a simmer. Remove from heat and cool or refrigerate.

Cream Cheese Frosting

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Toasted Coconut

1. Preheat oven to 350°F.
2. Spread coconut in a single layer on a baking sheet lined with parchment paper.
3. Place coconut in oven. Check after about 2 minutes. Continue checking every minute until the coconut is the desired color. We like ours toasted on the edges but still white in the middle.
4. Remove from oven and allow to cool.

Tips for Success

• Make sure all ingredients are at room temperature before starting.
• Fold the egg whites gently to keep the batter light and airy.
• Don’t overbake the cake to ensure it stays moist.

Additional Tips or Variations

You can add a bit of coconut extract to the cake batter for an extra coconut flavor. For a more tropical twist, try adding a layer of pineapple filling.

Nutritional Highlights (Per Serving)

• Calories: 450
• Fat: 25g
• Sugar: 40g
• Protein: 6g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap. Assemble the cake on the day you plan to serve it.

What if I don’t have fresh lemons? You can use bottled lemon juice, but fresh lemon juice and zest will give the best flavor.

Conclusion

This Lemon Coconut Cake is a delightful treat that combines the zesty flavor of lemon with the sweetness of coconut. It’s perfect for any occasion and will impress everyone who tastes it. Give it a try and let us know how it turned out for you. Share your experiences and any creative twists you added to make it your own!

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