Lemon Coconut Cake Recipe

RECIPE :

Lemon Coconut Cake is a delightful marriage of zesty lemon and tropical coconut, offering a taste of paradise with every bite. Whether you’re making it for a special celebration or just to brighten up an ordinary day, this cake promises a burst of flavor and sunshine. Gather your ingredients, follow the simple steps, and savor the fusion of lemon and coconut as you create moments of pure delight around the dessert table.

Lemon Coconut Cake

“The Lemon Coconut Cake is a delightful fusion of zesty lemon and tropical coconut, offering a taste of sunshine in every bite.”

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
• 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. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, beat the softened butter until fluffy. Gradually add the granulated sugar, and beat until the mixture is well combined.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, combine the all-purpose flour and baking powder.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix at low speed until just blended after each addition. Stir in the vanilla extract.
6. In another clean bowl, beat the egg whites with an electric mixer at high speed until stiff peaks form.
7. Gently fold one-third of the beaten egg whites into the cake batter. Then fold in the remaining beaten egg whites until just blended.
8. Spoon the cake batter evenly into the three prepared cake pans.
9. Bake the cakes in the preheated oven for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on wire racks.

For the Lemon Filling:

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

For the Cream Cheese Frosting:

1. Beat the softened butter and cream cheese at medium speed with an electric mixer until creamy.
2. Gradually add the powdered sugar, beating at low speed until well blended. Stir in the vanilla extract.

For the Toasted Coconut:

1. Preheat your oven to 350°F (175°C).
2. Spread the sweetened coconut flakes in a single layer on a baking sheet (you can line it with parchment paper).
3. Place the coconut in the oven and check after about 2 minutes. Continue checking every minute until the coconut reaches your desired color. Toast it until it’s lightly browned on the edges.
4. Remove the toasted coconut from the oven and allow it to cool.

Assembling the Cake:

1. Spread the lemon filling between the cake layers.
2. Spread the cream cheese frosting on the top and sides of the cake.
3. Sprinkle the cooled toasted coconut on top.
4. Garnish the cake, if desired.