This refreshing Lemon and Coconut Cake is a perfect balance of tart lemon filling, fluffy cake layers, and creamy frosting, all topped with toasted coconut. It’s ideal for celebrations or a delicious treat any time!
Ingredients
For the Cake:
- 1 cup soft butter
- 2 cups sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
For the Lemon Filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks, lightly beaten
- 2 teaspoons grated lemon peel
- 1/3 cup fresh lemon juice
- 2 tablespoons butter
For the Cream Cheese Frosting:
- 1/2 cup soft butter
- 1 package (8 ounces) soft cream cheese
- 1 package (16 ounces) powdered sugar
- 1 teaspoon vanilla extract
Additional:
- 2 cups shredded sweetened coconut, toasted
Instructions
- Cake Preparation:
- Preheat the oven to 350°F (177°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, beat the butter with an electric mixer until fluffy. Gradually add sugar, continuing to beat until well incorporated. Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the flour mixture. Mix just until combined after each addition. Stir in the vanilla extract.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold a third of the egg whites into the batter to lighten it, then fold in the remaining egg whites.
- Divide the batter evenly among the prepared pans. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Lemon Filling:
- In a food processor, process the lemon zest with sugar until finely ground.
- In a saucepan over medium heat, melt the butter and stir in the lemon-sugar mixture. Whisk in the egg yolks, lemon juice, and cornstarch until smooth.
- Continue to cook, stirring constantly, until the mixture thickens and reaches about 170°F (just below boiling), which will take about 10 minutes.
- Remove from heat and let the filling cool to room temperature, then refrigerate until ready to use.
- Cream Cheese Frosting:
- In a large bowl, beat together the butter and cream cheese until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla extract.
- Assembling the Cake:
- Place one cake layer on your serving plate. Spread half of the lemon filling over the top. Repeat with the second layer and remaining filling, then top with the final cake layer.
- Apply a crumb coat of frosting (a thin layer to seal in crumbs), then chill for about 30 minutes to set. Apply the final coat of frosting smoothly around the sides and top of the cake.
- Press the toasted coconut onto the sides of the cake and sprinkle some on top for decoration.
- Toasting Coconut:
- Spread shredded coconut on a baking sheet lined with parchment paper. Toast in the oven at 350°F, checking every 2 minutes, until golden brown.
This Lemon and Coconut Cake is the perfect combination of creamy, tangy, and nutty flavors. Enjoy this delightful cake as a special treat or for your next celebration!