Coconut Lemon Cake
Brighten up your dessert table with this luscious Coconut Lemon Cake, a tropical-inspired treat that's as stunning as it is delicious. This moist and tender cake is infused with the zesty tang of fresh lemon juice and zest, perfectly balanced by the creamy richness of coconut milk and shredded coconut. Layered with a velvety lemon cream cheese glaze and crowned with a sprinkling of toasted coconut, it’s the ultimate dessert for citrus lovers. With every bite, you’ll enjoy a harmonious blend of sweet, tangy, and nutty flavors that make this cake a showstopper for special occasions or sunny afternoons. Ready in just over an hour, this cake is easy to prepare and serves 12, making it an irresistible centerpiece for your next gathering.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1 cup Unsalted butter
- 4 large Eggs
- 1 cup Coconut milk
- 1 cup Shredded coconut
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Confectioners' sugar
- 4 ounces Cream cheese
- 1 teaspoon Vanilla extract
- 0.5 cup Toasted shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut using a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the lemon cream cheese glaze, beat the cream cheese until smooth. Add the confectioners' sugar, lemon juice, and vanilla extract, and beat until creamy.
Once the cakes are completely cool, spread a layer of glaze on top of one cake layer. Place the second cake layer on top, then spread the remaining glaze over the top and sides of the cake.
Sprinkle the toasted shredded coconut over the top of the cake for a decorative finish.
Slice and serve the cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 163.6 g | 818% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 844.4 g | 307% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 571.7 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 366 mg | 28% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1734 mg | 37% | |
*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.
