Lemon Coconut Cake Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

Lemon Curd

• 6 large egg yolks, at room temperature
• 2/3 cup white sugar
• 2 tablespoons fresh lemon zest
• 3/4 cup freshly squeezed lemon juice
• 1 pinch salt
• 1/2 cup unsalted butter, cut into 8 pieces

Coconut Cake

• 2 cups sweetened coconut flakes
• 3 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 cups white sugar
• 1/2 cup sour cream, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon vanilla extract
• 1 cup full-fat coconut milk
• 6 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar

Cream Cheese Frosting

• 1/2 cup cold unsalted butter
• 1 (8 ounce) package cold full-fat cream cheese
• 4 cups confectioner's sugar
• 1 teaspoons fresh lemon zest, or to taste
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt, or to taste
• 1 tablespoon chilled full-fat coconut milk

Garnish

• 1 cups toasted sweetened coconut flakes, or as needed

Directions

Step 1: Make the Lemon Curd

Place egg yolks, sugar, lemon zest, lemon juice, salt, and butter in a small non-reactive saucepan over medium-low heat. Cook, stirring constantly, until the mixture begins to simmer and thickens, about 8 to 12 minutes. Pour the mixture through a fine mesh sieve set over a bowl, using a spatula or wooden spoon to push the mixture through. Cover with plastic wrap directly touching the curd, and refrigerate until chilled.

Step 2: Make the Coconut Cake

Preheat the oven to 350F (175C). Lightly grease three 8-inch round cake pans and line the bottoms with parchment paper. Place the coconut flakes into a food processor or blender and pulse until finely chopped; set aside.

Sift the cake flour, baking powder, salt, and nutmeg together in a large bowl. Stir in the finely chopped coconut.

In a separate large bowl, beat butter, vegetable oil, and sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. Add sour cream, lemon juice, and vanilla extract, mixing until well combined. Add half of the flour mixture and mix until just combined. Add the coconut milk and mix again. Add the remaining flour mixture and mix until just combined.

In a clean bowl, combine egg whites and cream of tartar. Beat with clean beaters on medium-high speed until stiff peaks form, about 5 minutes. Fold 1/3 of the egg whites into the cake batter until no streaks remain. Repeat with the remaining egg whites, folding gently until smooth.

Divide the batter evenly between the 3 prepared cake pans and bake for 20 to 25 minutes, until the tops spring back when touched. Let the cakes cool in the pans for 20 minutes before removing them to a wire rack to cool completely.

Step 3: Make the Frosting

Cut the cold butter into 1/2-inch pieces and place in a large bowl. Beat the butter with an electric mixer on low speed until it loosens. Gradually increase the speed and beat until smooth, about 2 minutes. Add the cold cream cheese and beat on medium-high speed until completely smooth, about 3 minutes. Add the confectioners sugar, mixing until fully combined. Add lemon zest, vanilla, and salt, mixing until incorporated. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition.

Add 1 tablespoon of cold coconut milk and beat on medium-high speed for another 2 to 3 minutes. If the frosting is too soft to spread, chill in the fridge for about 10 minutes until it firms up.

Step 4: Assemble the Cake

Place one cake layer on a serving platter. Spread a thin layer of cream cheese frosting over the top. Pipe a ring of frosting around the top edge of the cake. Spoon 2 tablespoons of lemon curd into the center and spread evenly.

Stack the second cake layer on top, repeating the frosting and curd steps. For the final layer, frost the top and sides of the cake with a thin layer of frosting. Press toasted coconut flakes onto the sides of the cake with your hands.

If desired, drizzle or swirl extra lemon curd on top. Refrigerate the cake for about 30 minutes before serving.

Step 5: Toast the Coconut (Optional)

Preheat the oven to 350F (175C). Spread coconut flakes on a baking sheet and toast in the oven, shaking the pan halfway through, for 8 to 10 minutes until golden brown and fragrant.

Nutrition Facts (Per Serving)

• Calories: 1029
• Total Fat: 59g (76% Daily Value)
• Saturated Fat: 37g (184% Daily Value)
• Cholesterol: 214mg (71% Daily Value)
• Sodium: 553mg (24% Daily Value)
• Total Carbohydrates: 118g (43% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 84g
• Protein: 11g (22% Daily Value)
• Vitamin C: 4mg (5% Daily Value)
• Calcium: 126mg (10% Daily Value)
• Iron: 4mg (24% Daily Value)
• Potassium: 327mg (7% Daily Value)