Lemon Coconut Cake
Ingredients
The cake
-
3
cups
sifted cake flour
-
1
Tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
canned coconut milk
-
½
cup
buttermilk
-
1½
cups
unsalted butter
-
1
cup
granulated sugar
-
½
cup
packed light brown sugar
-
5
large
eggs
-
1
Tablespoon
pure vanilla extract
-
1
teaspoon
coconut extract (optional)
-
6
ounces
sweetened shredded coconut
-
1½
cups
homemade lemon curd
Cream Cheese Frosting
-
8
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
2
Tablespoons
coconut milk or heavy cream
-
1
teaspoon
pure vanilla extract
-
pinch
salt
-
to taste
toasted sweetened shredded coconut and lemon slices for garnish
Instructions
- Preheat the oven to 350°F (177°C) and prepare three 9-inch cake pans.
- Whisk together the dry ingredients in a large bowl.
- Combine the coconut milk and buttermilk in a separate bowl.
- Cream the butter and sugars until smooth, then add eggs and extracts.
- Alternate adding the dry ingredients and milk mixture to the creamed mixture.
- Fold in the shredded coconut gently.
- Divide the batter among the prepared pans and bake for 22-25 minutes.
- Cool the cakes completely before frosting.
- Prepare the cream cheese frosting by beating cream cheese and butter, then adding sugar and milk.
- Assemble the cake by layering with frosting and lemon curd, then frost the outside.
- Refrigerate for at least 45 minutes before serving.
Nutrition Facts (estimated)
Servings
12-14
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
250mg
Cholesterol
100mg
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