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    Home » Recipes » Coconut Lemon Cake

    Published: Apr 8, 2019 · Modified: Jan 14, 2020 by Kristen Massad · This post may contain affiliate links · Leave a Comment

    Coconut Lemon Cake

    Jump to Recipe·Print Recipe

    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.  

     

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    Coconut Lemon Cake

    Print Recipe
    • Author: Kristen Massad

    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

    1. Coconut Cake:
    2. Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with parchment lining the bottom
    3. In a medium bowl, combine the flour, baking powder and salt; set aside
    4. In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
    5. Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
    6. Alternated adding in the flour mixture and coconut milk until all ingredients are added in and batter is smooth
    7. Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
    8. Fold in the shredded coconut
    9. Evenly divide the batter into each cake pan
    10. Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
    11. Allow the cake to cool completely before layering and icing
    12. Coconut Butter Cream Icing:
    13. In a mixing bowl of a stand mixer, using paddle attachment, cream together butter and shortening
    14. Slowly add in powdered sugar and beat until smooth
    15. Scrape down the sides of the bowl, add in the coconut milk and vanilla extract and continue mixing
    16. Mix on high for 4 minutes until the icing is smooth, creamy and has turned a white color from beating the icing
    17. Use immediately or store in a air tight container in the refrigerator until ready to use
    18. If icing is refrigerated, allow the buttercream to sit out for 30 minute to 1 hour or until soft and spreadable
    19. Lemon Curd:
    20. Combine all ingredients in a metal or glass bowl
    21. Place the bowl over a saucepan with simmering water
    22. Stir over low heat until all ingredients are melted, combined and starting to get thick
    23. The Lemon Curd is complete when the consistency is thick and coats the back of a wood spoon
    24. Strain the lemon curd through a fine sieve and cool completely before refrigerating and using
    25. Allow the curd to chill in the refrigerator for 4-6 hours or overnight to thicken
    26. Coconut Lemon Cake Assembly:
    27. Place one layer of coconut cake on a cake plate or cake board
    28. Brush the top of the layer with simple syrup
    29. Spread a thin layer of coconut butter cream icing onto the cake layer
    30. Spread the lemon curd on top of the coconut butter cream icing
    31. Stack another layer of coconut cake on top of the lemon curd
    32. Repeat these steps until all four cake layers are used
    33. Finish the top cake layer with lemon curd and shredded coconut for garnish
    34. Refrigerate cake to allow the lemon curd to set, but remove the cake from the refrigerator 30-45 minutes before serving!
    35. Enjoy!

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