Coconut Lemon Cake is layers of rich coconut cake filled with a tangy lemon curd and fresh coconut, the perfect spring cake!
Bringing a layered cake to your next special occasion or holiday will make a statement at the dessert table, but sometimes icing and decorating layered cakes can be intimidating. I love the simplicity of naked cakes and I promise you will too.
Coconut Lemon Cake has the freshest flavors and there is no need for the extra icing to cover up the cake. The open layers allows you to see the beautiful coconut cake, the layers of coconut butter cream and the bright yellow lemon curd. Adding a touch of shredded coconut for texture and spring flowers for garnish is all you need.
Coconut Lemon Cake
Ingredients
Scale
- Coconut Cake:
- ½ Cup Unsalted Butter, Softened
- ½ Cup Vegetable Oil
- 1½ Cups Granulated Sugar
- 4 Eggs
- 1 Tbsp Vanilla Extract
- 3 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1¼ Cups Coconut Milk
- 1 Cup Shredded Coconut, Unsweet
- Coconut Butter Cream Icing:
- 1 Cup Unsalted Butter, softened
- ½ CupVegetable Shortening
- 5 Cups Powdered Sugar
- 4-6 Tbsp Coconut Milk
- 1 tsp Vanilla Extract
- Lemon Curd:
- 1 cup sugar
- ¾ cup lemon juice
- zest of 4 lemons
- 4 eggs
- 1 cup Unsalted Butter, cubed
- Simple Syrup
Instructions
- Coconut Cake:
- Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with parchment lining the bottom
- In a medium bowl, combine the flour, baking powder and salt; set aside
- In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
- Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
- Alternated adding in the flour mixture and coconut milk until all ingredients are added in and batter is smooth
- Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
- Fold in the shredded coconut
- Evenly divide the batter into each cake pan
- Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
- Allow the cake to cool completely before layering and icing
- Coconut Butter Cream Icing:
- In a mixing bowl of a stand mixer, using paddle attachment, cream together butter and shortening
- Slowly add in powdered sugar and beat until smooth
- Scrape down the sides of the bowl, add in the coconut milk and vanilla extract and continue mixing
- Mix on high for 4 minutes until the icing is smooth, creamy and has turned a white color from beating the icing
- Use immediately or store in a air tight container in the refrigerator until ready to use
- If icing is refrigerated, allow the buttercream to sit out for 30 minute to 1 hour or until soft and spreadable
- Lemon Curd:
- Combine all ingredients in a metal or glass bowl
- Place the bowl over a saucepan with simmering water
- Stir over low heat until all ingredients are melted, combined and starting to get thick
- The Lemon Curd is complete when the consistency is thick and coats the back of a wood spoon
- Strain the lemon curd through a fine sieve and cool completely before refrigerating and using
- Allow the curd to chill in the refrigerator for 4-6 hours or overnight to thicken
- Coconut Lemon Cake Assembly:
- Place one layer of coconut cake on a cake plate or cake board
- Brush the top of the layer with simple syrup
- Spread a thin layer of coconut butter cream icing onto the cake layer
- Spread the lemon curd on top of the coconut butter cream icing
- Stack another layer of coconut cake on top of the lemon curd
- Repeat these steps until all four cake layers are used
- Finish the top cake layer with lemon curd and shredded coconut for garnish
- Refrigerate cake to allow the lemon curd to set, but remove the cake from the refrigerator 30-45 minutes before serving!
- Enjoy!
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