Coconut Layer Cake with Lemon Filling and Marshmallow Like Frost
Indulge in the tropical elegance of this Coconut Layer Cake with Lemon Filling and Marshmallow-Like Frosting—a showstopping dessert that's as delicious as it is stunning! This moist and tender coconut cake is infused with creamy coconut milk and layered with a luscious tangy-sweet lemon curd filling, bringing a zesty brightness to every bite. Topped with a fluffy, cloud-like frosting reminiscent of marshmallow and coated in sweetened shredded coconut, this cake offers a delightful contrast of textures and flavors. Perfect for special occasions or anytime you want to impress, this cake is guaranteed to be a crowd-pleaser and makes for a dreamy centerpiece at the dessert table. Whether you’re a fan of tropical flavors or simply searching for a dessert that wows, this coconut lemon cake recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsweetened coconut milk
- 1.5 cups lemon curd (store-bought or homemade)
- 4 egg whites
- 1 cup granulated sugar (for frosting)
- 0.25 cup light corn syrup
- 2 tablespoons water
- 0.25 teaspoon cream of tartar
- 1.5 cups shredded coconut (sweetened, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared pans. Smooth the top with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely. Trim the tops if needed to create flat layers.
To assemble, place one cake layer on a serving plate. Spread 1/2 cup of the lemon curd evenly over the top. Repeat with the remaining layers, spreading lemon curd between each.
To make the frosting, combine the egg whites, sugar, corn syrup, water, and cream of tartar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture is warm to the touch.
Remove the bowl from the heat and beat the mixture with an electric mixer until it forms stiff, glossy peaks, about 6-8 minutes.
Spread the frosting generously over the top and sides of the assembled cake.
Press the shredded coconut gently onto the frosting to coat the cake completely.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
9080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.9 g | 484% | |
| Saturated Fat | 248.4 g | 1242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1733 mg | 578% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 1363.4 g | 496% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 988.7 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 843 mg | 65% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
