Lemon Coconut Cake

A reader’s favorite recipe, Lemon Coconut Cake features delicious moist coconut cake toppings, homemade lemon curd, toasted coconut, and cream cheese frosting. It’s buttery, moist, and mushy – your dream cake!

Today’s lemon and coconut cake recipe brings everything we love into a lemon cake and coconut cake at once. Sanded between three delicious layers of moist coconut cake and butter, homemade curd and refreshing creamy cheese frosting. It’s sweet, bright, citrusy, and indulgent and a must-make for any occasion.

What I love about this lemon and coconut cake, besides the flavor, is the dense and juicy texture. It contains incredibly light crumbles, but there’s a lot of intense flavor in every buttery bite. Readers from all over the world agree, as they provide great reviews for this cake.

Fresh lemon filling between layers of soft white cake. Add a rich coconut cream cheese frosting on top of it all. Some people think this lemon and coconut cake is the best cake they have ever eaten.

  • Ingredients :

° 1 cup softened butter

° 2 cups sugar

° 4 large eggs separated

° 3 cups all-purpose flour

° 1 tablespoon of baking powder

° 1 cup milk

° 1 teaspoon vanilla

° Lemon filling (see below)

+Frosting cream cheese (see below)

° 2 cups grated sweetened coconut

  • Instructions :

Whisk the butter at medium speed with an electric mixer until fluffy. adding sugar, also mixing well. Adding egg yolks, 1 at a time, and whisk until mixed after every addition.

Blend flour also baking powder. Adding to butter blending alternately with the milk, at the beginning and end with the flour mixture. Whisk on low speed until combined after each addition. Add vanilla.

Beat egg whites at high speed with an electric mixer until hard peaks form; Add a third of the egg white to the mixture. Gently add the rest of the beaten egg white until blended. Pour the mixture into 3 9-inch round cake pans greased and ground with flour.

Bake at 350 degrees for 18 to 20 minutes or until a clean piece of wood comes out in the center. Cool in pans on wire shelves for 10 minutes; Removing from pans, also cool totaly wire racks.

Spread the filling with lemon between the layers. Spread the cream cheese on top and sides of the cake. Sprinkle with toasted coconut and place a lemon on top. Decorate as desired.

Enjoy !

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