Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. This is the best Lemon Coconut Cake I’ve ever eaten.
How to Make Lemon Coconut Cake
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We will need:
For the cake:
- 1 cup softened butter
- 2 cups sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
- Lemon Filling
- Cream Cheese Frosting
- 2 cups sweetened flaked coconut
Lemon filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks, lightly beaten
- 2 tsp grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tbsp butter
Cream Cheese Frosting:
- 1/2 cup softened butter
- 8 oz. cream cheese, softened
- 16 oz. powdered sugar
- 1 tsp vanilla extract
- Toasted Coconut
Directions:
For the cake:
Start by creaming the butter with an electric mixer at medium speed until it’s light and airy.
Gradually incorporate the sugar, continuing to beat until it’s well mixed.
Add the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, mix the flour with the baking powder.
Alternately add this mixture and the milk to the butter mixture, starting and ending with the flour.
Mix each addition on low speed just until incorporated.
Mix in the vanilla. In another bowl, whip the egg whites to stiff peaks using high speed.
Fold about a third of the egg whites into the batter to lighten it, then fold in the rest gently but thoroughly.
Pour the batter into three 9-inch cake pans that have been greased and floured.
Bake in a preheated oven at 350°F for 18 to 20 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool in the pans on wire racks for 10 minutes, then turn out onto the racks to cool completely.
Assemble the cake by spreading Lemon Filling between each layer and Cream Cheese Frosting over the top and sides.
Finish by sprinkling toasted coconut over the frosting.
Lemon filling:
Extract zest from 3 lemons, ensuring no white pith is included.
Process the zest with the sugar in a food processor until fine.
Cream the butter and blend in the lemon-sugar mix. Beat in the egg yolks one at a time, followed by the lemon juice and cornstarch.
Cook this mixture over low heat in a saucepan until it thickens, stirring continuously.
It’s ready when it just begins to simmer.
Let it cool before using.
Cream Cheese Frosting:
Beat the butter and cream cheese together until smooth, then gradually add the powdered sugar, beating on low until smooth. Stir in the vanilla extract.
Toasted Coconut:
Spread the coconut flakes on a parchment-lined baking sheet and toast in a 350°F oven. Watch closely and stir every minute until they are golden around the edges. Let cool before using.
FAQs:
What is the ideal baking time and temperature for the Lemon Coconut Cake layers?
The Lemon Coconut Cake should be baked at 350°F. It typically takes 18 to 20 minutes for the layers to bake fully. A good indicator of doneness is when a wooden pick inserted in the center comes out clean. Additionally, ensure the cake layers are allowed to cool in the pans on wire racks for 10 minutes before removing to cool completely.
How do you properly prepare the lemon filling to avoid it from being too runny?
For the lemon filling, ensure the sugar and lemon zest are finely minced, and the mixture is well creamed with the butter. Moreover, the egg yolks should be lightly beaten before they are added. Cook the mixture over low heat, stirring constantly, until it thickens, which usually happens at about 170 degrees F, or just below a simmer. This process should take around 10 minutes. Properly cooling or refrigerating the filling after cooking will further help in setting the consistency.
Can you make the cake layers ahead of time? If so, how should they be stored?
Yes, you can make the cake layers ahead of time. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature if using within 24 hours. Alternatively, for longer storage, you can freeze the layers. Wrap them in both plastic wrap and aluminum foil, and they can be frozen for up to a month. Thaw at room temperature before assembling and frosting.
What are some tips for ensuring the cream cheese frosting is smooth and spreadable?
To ensure the cream cheese frosting is smooth and spreadable, both the butter and cream cheese should be softened to room temperature. Gradually add the powdered sugar while beating at a low speed to prevent lumps. Furthermore, incorporating the vanilla extract will not only add flavor but also assist in achieving the right consistency for easy spreading.
How do you toast coconut flakes for garnishing the cake without burning them?
To toast the coconut flakes properly, spread them in a single layer on a baking sheet lined with parchment paper. Toast them in a preheated oven at 350°F. Begin checking the flakes after about 2 minutes and continue to check every minute until they achieve the desired color. The edges should be toasted golden while the center remains somewhat white. Allow them to cool before using them to garnish the cake, thereby enhancing both its flavor and presentation.
Lemon Coconut Cake
Ingredients
For the cake
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs separated
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup milk
- 1 tsp 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 tsp grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tbsp butter
Cream Cheese Frosting
- 1/2 cup butter softened
- 1 pkg 8-oz. cream cheese, softened
- 1 pkg 16-oz. powdered sugar
- 1 teaspoon vanilla extract
- toasted Coconut
- shredded or flaked coconut
Instructions
For the cake
- Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
- Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle with toasted coconut and spread Lemon on top. Garnish, if desired.
Lemon filling
- Remove the zest of 3 lemons, being careful to avoid the white pith.
- Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice, salt and cornstarch. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Cream Cheese Frosting
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Toasted Coconut
- Preheat oven to 350°F.
- Spread coconut in a single layer on a baking sheet. (cover with parchment paper)
- Place coconut in oven. Check after about 2 minutes. Continue checking every minute until the coconut is the desired color. We like ours toasted on the edges, but still white in the middle.
- Remove from oven. Allow to cool.
