Lemon Coconut Cake

Imagine the perfect balance of tangy lemon and creamy coconut in a delightful cake that’s as pleasing to the palate as it is to the eyes. Meet the Lemon Coconut Cake, a dessert that promises to leave an unforgettable impression on your taste buds. With its layers of tender white cake, a zesty lemon filling, and a luscious coconut-cream cheese frosting, this cake is a celebration of flavors and textures. It’s no wonder that many consider it one of the best cakes they’ve ever tasted.

Why You’ll Love This Recipe

This Lemon Coconut Cake is the epitome of indulgence. The combination of fresh lemon zest and juice in the filling brings a bright and refreshing flavor, while the coconut-cream cheese frosting adds a rich, creamy finish. It’s perfect for any occasion, whether you’re hosting a summer barbecue or looking for a festive treat during the holidays. Plus, the toasted coconut on top adds a delightful crunch that complements the moist, fluffy cake.

Kitchen Equipment You’ll Need

• Electric mixer
• Mixing bowls
• 9-inch round cake pans
• Wire racks
• Food processor
• 2-quart saucepan
• Baking sheet
• Parchment paper

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. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Using an electric mixer, beat the softened butter at medium speed until fluffy. Gradually add the sugar, and continue beating until well blended. Add the egg yolks one at a time, beating well after each addition.
3. In a separate bowl, combine the flour and baking powder. Add this flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture. Beat at low speed until just blended. Stir in the vanilla extract.
4. In another bowl, beat the egg whites at high speed until stiff peaks form. Gently fold one-third of the egg whites into the batter, then fold in the remaining egg whites just until blended.
5. Spoon the batter evenly into the prepared cake pans. Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and cool completely on wire racks.
6. Once cooled, spread the Lemon Filling between the layers. Cover the top and sides of the cake with Cream Cheese Frosting. Sprinkle with toasted coconut and spread additional Lemon Filling on top if desired. Garnish as you like.

Lemon Filling

1. Remove the zest from three lemons, avoiding the white pith. Place the zest in a food processor with the sugar and pulse until finely minced.
2. Cream the butter in a bowl, then beat in the sugar and lemon mixture.
3. Gradually add the eggs, one at a time, then mix in the lemon juice, salt, and cornstarch until combined.
4. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). The lemon curd should thicken at around 170°F (77°C), just below simmering. Remove from heat and let it cool or refrigerate.

Cream Cheese Frosting

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

Toasted Coconut

1. Preheat the oven to 350°F (175°C).
2. Spread the coconut in a single layer on a baking sheet lined with parchment paper.
3. Place the coconut in the oven, checking after about 2 minutes. Continue checking every minute until the coconut reaches the desired level of toasting. We prefer ours with toasty edges and a soft center.
4. Remove from the oven and allow to cool.

Tips for Success

• Ensure all ingredients are at room temperature before starting, as this will help them mix more smoothly.
• Be gentle when folding the egg whites into the batter to maintain the cake’s light, airy texture.
• For best results, use fresh lemons for the filling to achieve the most vibrant flavor.

Additional Tips and Variations

• For a more tropical twist, try adding a bit of pineapple juice to the frosting.
• If you’re short on time, use store-bought lemon curd as a quick alternative for the lemon filling.
• Add a few drops of coconut extract to the cake batter for an extra hint of coconut flavor.

Nutritional Highlights (Per Serving)

Calories: Approx. 450 | Fat: 25g | Carbohydrates: 55g | Protein: 5g | Sugar: 40g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and lemon filling a day in advance. Assemble and frost the cake on the day of serving for optimal freshness.

How should I store leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake?

It’s best to freeze the cake layers separately without frosting. Wrap them well in plastic wrap and foil, and store them in the freezer for up to 2 months. Thaw before assembling and frosting.

Conclusion

There you have it, a Lemon Coconut Cake that is sure to impress with its vibrant flavors and delightful textures. We can’t wait for you to try this recipe and experience it for yourself. Once you’ve baked this masterpiece, be sure to share your thoughts and any creative variations you tried. Happy baking!