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Lemon Coconut Cake with Lemon Curd and Toasted Coconut Recipe

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3.9 from 25 reviews

  • Author: Ezabella
  • Total Time: 1 hour 50 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

A delightful Lemon Coconut Cake featuring moist layers infused with coconut milk, Greek yogurt, and a hint of almond and vanilla extract. The cake is topped with a luscious cream cheese frosting blended with lemon curd, finished with toasted coconut for a perfect balance of tangy and sweet flavors.

Ingredients

Cake

  • 5 eggs, separated
  • 1/4 tsp cream of tartar
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 2 Tbsp corn starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut milk
  • 1/2 cup whole milk
  • 1/4 cup Greek yogurt or sour cream
  • 1 cup sweetened flaked coconut

Frosting and Topping

  • 12 oz cream cheese, softened
  • 12 Tbsp butter, softened (1 1/2 sticks)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2-3 Tbsp heavy cream
  • 5-6 cups powdered sugar
  • Salt to taste
  • 1/2 cup shredded sweetened coconut
  • 3/4 cup lemon curd
  • 2 cups toasted coconut
  • Lemon slices (optional, for garnish)

Instructions

  1. Prepare Egg Whites: Separate the egg whites from the yolks and let the egg whites stand at room temperature for 30 minutes to facilitate whipping.
  2. Preheat Oven and Prepare Pans: Preheat the oven to 325°F (163°C). Grease three 9-inch round cake pans and set aside.
  3. Cream Sugar and Fats: In a large bowl, beat sugar, softened butter, and oil until well blended and creamy.
  4. Add Egg Yolks and Extracts: Add the egg yolks one at a time, beating well after each addition. Stir in vanilla and almond extracts and set aside.
  5. Sift Dry Ingredients: In a separate bowl, sift together the flour, corn starch, baking powder, baking soda, and salt.
  6. Mix Milk Ingredients: In a small bowl, combine whole milk, coconut milk, and Greek yogurt (or sour cream).
  7. Combine Mixtures: Alternately add the dry flour mixture and the milk mixture to the creamed sugar and fat mixture, beating well after each addition. Once combined, fold in the sweetened flaked coconut.
  8. Whip Egg Whites: Add cream of tartar to the egg whites and beat on medium speed until stiff peaks form.
  9. Fold Egg Whites into Batter: Fold one-fourth of the whipped egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites carefully to maintain airiness.
  10. Divide Batter and Bake: Divide the batter evenly into the three prepared pans. Bake for 25-30 minutes or until a cake tester inserted into the center comes out clean. Cool in pans 10 minutes, then remove and cool completely on wire racks.
  11. Toast Coconut: Spread 2 cups of coconut evenly on a baking sheet and toast in a 300°F (149°C) oven for 8-12 minutes until lightly golden. Cool completely.
  12. Make Frosting Base: Beat the softened cream cheese and butter together until light and fluffy.
  13. Add Lemon Curd to Frosting: Mix in 2 tablespoons of lemon curd into the frosting base.
  14. Add Powdered Sugar and Extracts: Gradually add 5 cups of powdered sugar, then stir in vanilla and almond extracts, scraping the bowl as needed.
  15. Adjust Frosting Consistency: Beat in 2 tablespoons of heavy cream. If frosting is too thick, add another tablespoon of cream; if too thin, add up to 1 more cup powdered sugar. Add salt to taste to balance sweetness.
  16. Trim Cake Layers: If needed, trim the tops of the cake layers to make them flat for even stacking.
  17. Assemble Cake Layers: On a serving plate or cake stand, place one cake layer. Spread about 1/3 cup of frosting over it, then spread roughly 1/4 cup of lemon curd and sprinkle 1/4 cup of shredded coconut. Repeat with the second layer.
  18. Top and Frost Cake: Place the last cake layer on top. Spread the remaining frosting over the top and sides, covering the cake evenly. Drizzle the last 2 tablespoons of lemon curd on top and swirl with a toothpick for decoration.
  19. Add Toasted Coconut: Press toasted coconut onto the sides of the cake and sprinkle lightly over the top.
  20. Chill Cake: Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld and frosting to set.
  21. Serve and Enjoy: Slice and serve chilled. Store leftovers in the refrigerator.

Notes

  • Egg whites whip better at room temperature, but separating eggs is easier when cold.
  • If frosting seems too thick or thin, adjust consistency with additional cream or powdered sugar.
  • Trimming cake layers ensures a flat surface for stacking and a professional finish.
  • Toasted coconut adds texture and a toasty flavor that complements the cake’s sweetness.
  • The cake can be stored in the fridge for up to 3-4 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/lemon-coconut-cake-with-lemon-curd-and-toasted-coconut-recipe/