Yield: 12-16 servings

Lemon Coconut Cake

Prep Time 20 minutes
Cook Time 26 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

The very Best Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!

Ingredients

FOR THE CAKE:

  • 5 egg whites, room temperature
  • ¾ cup milk
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ½ cup cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 cup shredded, sweetened coconut

FOR THE FROSTING:

  • ½ cup unsalted butter, softened
  • 2 packages (8 oz each) cream cheese, softened
  • 6 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 2 cups shredded, sweetened coconut
  • 2 cups lemon curd

Instructions

FOR THE CAKE:

  1. Whisk together the egg whites and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

  1. Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!


Nutrition Information:

Yield:

16

Serving Size:

1 slice cake

Amount Per Serving: Calories: 650Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 86mgSodium: 298mgCarbohydrates: 102gFiber: 2gSugar: 81gProtein: 5g

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