Lemon Coconut Cake
Total Time
4 hours
Prep Time
35 minutes
Cook Time
25 minutes
Rating
4.5 out of 5 stars
(32)
Ingredients
serves 12-14
- 3 cups (315g) sifted cake flour (spooned & leveled)*
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) canned coconut milk, at room temperature*
- 1/2 cup (120ml) buttermilk, at room temperature*
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 5 large eggs, at room temperature
- 1 Tablespoon (15ml) pure vanilla extract
- 1 teaspoon coconut extract (optional)
- 6 ounces sweetened shredded coconut (about 2 loosely packed cups)
- 1 and 1/2 cups homemade lemon curd (full recipe)
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons (30ml) coconut milk or heavy cream
- 1 teaspoon pure vanilla extract
- pinch salt
- topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish
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Preparation
Step 1
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Step 2
Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
Step 3
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed.
Step 4
With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
Step 5
With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut.
Step 6
Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Allow cakes to cool completely in the pans set on a wire rack.
Step 7
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.
Step 8
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices.
Step 9
Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Step 10
Slice, serve, enjoy!
Step 11
Save recipe for the next time?
Chef's notes
Make Ahead & Freezing Instructions:
The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Frosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Flour:
Do not replace the cake flour with all-purpose flour. Your cake will be dense, solid, and heavy. In a pinch, you can use this homemade cake flour substitute which is a careful ratio of all-purpose flour and cornstarch.
Milk:
This recipe has been tested with equal parts coconut milk and buttermilk. I recommend using full fat canned coconut milk, the kind you use for cooking. If you can’t get your hands on canned coconut milk, you can use 1 cup of buttermilk instead. You can make your own DIY buttermilk substitute if needed.
