Lemon Coconut Cake with Lemon Curd Filling Recipe

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The dough contains coconut, making these moist lemon cake layers delicious. The lemon curd filling and coconut cream cheese icing are delicious!

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– 1 ½ sticks unsalted butter – 2 cups sugar (400g) – 3 eggs, room temperature  – 3 cups cake flour (342g) – 2 teaspoons baking powder (8g) – ½ teaspoon baking soda (3g) – ½ teaspoon salt (3g) – 1 ¼ cups buttermilk (296g) – ¼ cup lemon juice (57g) – ¼ cup vegetable oil (54g) – 1 Tablespoon Lemon Extract (10g) – 1 ½ cup sweetened coconut – Zest of two lemon – ¾ cup sugar (150g) – ¼ cup cornstarch (30g) – 1 cup water (236g) – 2 large egg yolks lightly beaten – 2 Tablespoons butter (18g) – 1 Tablespoon grated lemon zest – 4 Tablespoons fresh lemon juice – 16 oz cream cheese – 2 cups powdered sugar – 2 teaspoons vanilla extract (8g) – 1 teaspoon coconut extract (4g) – 3 cups heavy whipping cream (696g)

Ingredients

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1

Grease and flour three 8x2 inch round pans and preheat oven at 350 degrees.Mix flour, baking powder, baking soda, salt, and zest for 30 seconds in a medium bowl. Set asideIn another basin, mix buttermilk, oil, lemon extract, and juice.  Set aside.

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Mix butter in mixer bowl at medium speed until creamy. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.Slowly add eggs and mix until the yolks are incorporated.

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With the mixer on low speed, alternately add flour and buttermilk, starting and finishing with flour (3 dry ingredients and 2 liquid). Just blend.

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4

Mix in shredded coconut. Split batter among three 8-inch cake pans.Bake at 350 degrees for 22–24 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Turn out after 10 minutes.

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Mix sugar, cornstarch, and water in a saucepan over medium heat. Stir continually until mixture thickens and boils (3–4 minutes).Stir and boil 1 minute more. Remove pan from heat.

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Add ½ cup of hot mixture to a small bowl, then immediately stir in egg yolks. Stir as you pour the egg mixture back into the saucepan.Return pan to medium heat and whisk curd until thickened and lemon-colored (1-2 min). 

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 Stir in butter, lemon juice, and zest after removing from heat.-- After the lemon curd cools, place plastic wrap on top to prevent a skin. Refrigerate.This will fill a 2-3-layer 8- or 9-inch cake with leftovers.

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 Half the recipe.(I refrigerated lemon curd for a week without problems....It may not last long after that. Makes about 1 ¼ cups.

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Before whipping cream, freeze mixing dish and beaters for 15 minutes (30 if refrigerated). Whisk for stand mixer, beaters for hand mixer.  Whisk cream until stiff peaks.  Avoid leaving the mixer—this might happen fast.

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Stiff peak cream stands straight or falls little when beater lifted. Refrigerate till next step.  Put cream cheese, powdered sugar, and extracts in another bowl.  Smoothly beat.  Add whipped cream. Cover and chill.  If frosting is too soft to pipe, refrigerate the piping bag.  

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Frost the cake sides with coconut whipped cream cheese. Press coconut into sides. Leave the cake's lemon curd uncovered. The remaining frosting was piped into a 2D border.

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