Coconut Lemon Cake

Coconut Lemon Cake, with its light texture, taste and elegant presentation, is perfect for special occasions, like Easter and Christmas! It’s equally at home during late summer BBQs and birthday parties. If you really love coconut, you’ll enjoy this is a dreamy version!

Sweet Coconut, Tangy Yogurt and Sharp Lemons

Sometimes, coconut can be too sweet. Here, we have tried to keep the cake balanced with tangy yogurt and our refreshing Homemade Lemon Curd. The cake, after all, is really just a vehicle for the rich coconut frosting!

Making the Homemade Lemon Curd

A layer cake can seem intimidating to make, but really, it just takes a plan and practice. Our easy cake assembly steps will help guide you.

Chilled Homemade Lemon Curd

You can cook the lemon curd and bake the cake layers ahead of time. The next day, make the frosting and assemble the cake. 

The Assembled Coconut Lemon Cake

Assembling a cake can be messy, especially with coconut! Prepare a cookie sheet with parchment paper. Place a cake pedestal layered with straps of parchment paper, on top of the cookie sheet. Set a chilled cake layer on top of the pedestal. Fill, frost and decorate the Coconut Lemon Cake with minimal cleaning, using this simple preparation trick. Enjoy with a crisp white wine!

Coconut Lemon Cake in it’s Splendor

Yield: 8-10 slices

Author: Stacey Berk

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Coconut Lemon Cake

Coconut Lemon Cake is perfect for special occasions, like Easter and Christmas, but equally at home during summer BBQs and birthday parties. If you really enjoy coconut, this is a dreamy cake.

Prep time: 24 hourCook time: 23 MTotal time: 24 H & 23 M

Ingredients:

Cake

• 3 cups of cake flour
• ¾ teaspoon salt
• 2 ½ teaspoons baking powder
• 2 sticks of unsalted butter, room temperature
• 1 ¼ cups of granulated sugar
• 4 eggs, room temperature
• 3 ½ tablespoons of coconut extract
• 2 tablespoons of coconut flavored liqueur, optional
• 1 ½ cups of full fat coconut (or vanilla) yogurt, room temperature
• ½ portion of Homemade Lemon Curd

Coconut Frosting

• 1 pound, plus 1 cup of powdered sugar, sifted
• ½ teaspoon of salt
• ¼ -½ cup of milk, room temperature
• 1 ½ tablespoons each of coconut and vanilla extracts
• 2 tablespoons of coconut flavored liqueur, optional
• 2 cups of unsalted butter, room temperature
• 1 ½ cups of sweetened coconut flakes, divided
• Sprinkles or icing decorations

Instructions:

Cake

1. Prepare two 9-inch cake pans with parchment rounds and vegetable oil spray. Preheat the oven to 350F.
2. In a large bowl, sift cake flour, salt and baking powder together, and set aside.
3. In a stand mixer fitted with a paddle attachment, whip the butter and sugar for two minutes.
4. Add the eggs, one at a time, extract and optional coconut flavored liqueur.
5. Alternate mixing in the dry ingredients and yogurt in 3 batches, starting with the yogurt and ending with the dry ingredients, mixing for two-three minutes. Scrape down the mixer after each addition.
6. Divide the batter evenly into the prepared pans. Smooth out the tops with the back of a spoon.
7. Bake for 23- 25 minutes or until the cake is golden brown. Remove from the oven and cool in pans for 15 minutes. Carefully invert cakes onto the rack and cool to room temperature before frosting.

Coconut Frosting

1. Sift the powdered sugar, salt and set aside.
2. Mix the milk, extracts and optional coconut flavored liqueur together, set aside.
3. In a stand mixer fitted with a paddle attachment, whip the butter for two minutes. Add the extract and optional coconut flavored liqueur.
4. Add sifted sugar mixture alternatively with the milk mixture. You may use additional milk as needed.
5. Beat to whipped consistency, about 5 minutes.

To Assemble the Cake

1. Line a rimmed cookie sheet with parchment paper.
2. Place a cake pedestal, prepared with straps of parchment paper, on top of the cookie sheet. Place a chilled cake layer on top of the pedestal.
3. Spread the first cake layer with 1/2 cup of frosting followed by the Homemade Lemon Curd. Top the frosting and curd with remaining layer.
4. Spread the frosting evenly over the cake, starting with the top, and coat gently with remaining coconut. Top with sprinkles or icing decorations.

Notes:

• Make the cakes a day ahead, wrapping tightly in plastic wrap and storing in the refrigerator. • Store the frosting for 2-3 days in a plastic container, piping or plastic bag in the refrigerator. When ready to use, let it warm to room temperature for 5-10 minutes. • For an extra moist cake, poke holes in the chilled cake layers with a toothpick. Brush with 1/4 cup of coconut cream. • In the pictures, we have used icing decorations purchased at the craft store and decorated the entire cake, for a formal and crisp presentation. For a more casual approach, decorate only the top of the cake with fun seasonal sprinkles. • Store the cake in the refrigerator. Set out 10-15 minutes before serving.

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