Lemon Coconut Cake

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If you love bright lemon desserts but still want something creamy and indulgent, this lemon coconut cake is exactly that balance. It’s soft, fluffy, layered with homemade lemon curd, and finished with a tangy cream cheese frosting and toasted coconut.

Prep Time45

Cook Time25

Total Time4 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 839kcal

Author: Heather Perine

Ingredients

Lemon Curd

½ cup (100 g) granulated sugar
1 Tablespoon lemon zest
3 large egg yolks room temperature
3 ½ tablespoons lemon juice
Pinch of salt
4 tablespoons (57 g) unsalted butter cold and cubed

For the cake:

3 cups (360 g) cake flour spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoons salt
1 cup (2 sticks, 226 g) unsalted butter softened
2 cups (400 g) granulated sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
5 large (160 g, 2/3 cup) egg whites * room temperature
¾ cup (180 g) sour cream
¾ cup (170 g) coconut milk
1 cup (85 g) sweetened shredded coconut

For the frosting:

8 Tablespoons (113 grams, 1 stick) unsalted butter at room temperature
8 ounces (227 g) full fat cream cheese room temperature
4 cups (454 g) powdered sugar
2 teaspoons vanilla extract
toasted coconut for garnish

Instructions

Make Lemon Curd

To a small food processor or in a blender. Add the sugar and zest and pulse a few times. This will help to extract the oils from the zest. This helps to create a lot of flavor in the lemon curd. You can omit this step, but I highly recommend it You can also just rub the lemon zest into the sugar with your fingers. ½ cup (100 g) granulated sugar 1 Tablespoon lemon zest
Into a small pot add the egg yolks, lemon zest, sugar and salt. 3 large egg yolks Pinch of salt
With a whisk begin whisking the ingredients until it is lighter in color. This may take a few minutes depending on how fast you are whisking.
Continue to whisk and add one tablespoon of lemon juice at a time until it is all added and well combined. 3 ½ tablespoons lemon juice
Turn the stove to low heat and continue to whisk until the mixture thickens. It will be done when it starts to bubble and can coat the back of a wooden spoon.
Remove the pot from the heat. While continuing to whisk, add the butter slowly in one piece at a time. Add the next piece when the previous piece has completely been incorporated. Continue to do this until all the butter is added. 4 tablespoons (57 g) unsalted butter
Transfer the curd to a jar or storage container. Allow to cool to room temperature and then store in the refrigerator. Be sure to add plastic wrap directly to the top to avoid skin forming on top of the curd.

Make the cakes:

Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare three 8-inch (20 cm) round pans (or two 9-inch round pans) with non-stick spray, then line with parchment circle, and spray again.
Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside. 3 cups (360 g) cake flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoons salt
Cream butter and sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow.1 cup (2 sticks, 226 g) unsalted butter 2 cups (400 g) granulated sugar
Add extracts and eggs. With mixer on low speed, add in the vanilla and coconut extract. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed. 1 teaspoon vanilla extract 2 teaspoons coconut extract 5 large (160 g, 2/3 cup) egg whites
Alternate the dry ingredients and sourcream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated. Fold in the coconut. ¾ cup (180 g) sour cream ¾ cup (170 g) coconut milk 1 cup (85 g) sweetened shredded coconut
Bake cakes. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.

Make the frosting and assemble the cakes

Beat the butter and cream cheese together on medium speed until smooth and creamy, about 2–3 minutes. 8 Tablespoons (113 grams, 1 stick) unsalted butter 8 ounces (227 g) full fat cream cheese
Gradually add the powdered sugar and beat until light and fluffy. Mix in the vanilla extract. If the frosting feels soft, refrigerate for 20–30 minutes before assembling. 4 cups (454 g) powdered sugar 2 teaspoons vanilla extract
Level the cooled cake layers if needed. Place the first layer on a cake stand and spread a thin border of frosting around the edge to create a dam. Spread a thin layer of lemon curd inside the border, being careful not to overfill.
Top with the next cake layer and repeat if using additional layers. Apply a thin crumb coat over the entire cake and refrigerate for 20–30 minutes to set.
Frost the top and sides of the cake with the remaining frosting and garnish with toasted coconut.

Notes

Storage: Store the frosted cake covered in the refrigerator for up to 4 days. For the best texture and flavor, allow slices to come to room temperature before serving.
This cake freezes beautifully. To freeze unfrosted cake layers:
Allow the layers to cool completely. Wrap each layer tightly in plastic wrap, then wrap again in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting.To freeze the fully assembled cake: Place the cake in the refrigerator for about 1 hour to firm up the frosting first. Once set, wrap the entire cake tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving. To freeze individual slices:
Wrap slices tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator or at room temperature.

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