Lemon Coconut Layer Cake
Indulge in the tropical elegance of this Lemon Coconut Layer Cake, a show-stopping dessert that’s as delightful to taste as it is to behold. This moist, tender cake is infused with zesty lemon zest and fresh lemon juice, perfectly balanced by the sweet and chewy texture of shredded coconut. Layered with a luscious cream cheese frosting enhanced with a hint of coconut extract, this cake is crowned with a snowy garnish of shredded coconut for a stunning finish. Perfect for special occasions or anytime you want to impress, this two-layer masterpiece is a harmonious blend of tangy citrus and tropical sweetness. With just 30 minutes of prep time and a quick bake, this lemon coconut cake is an irresistible combination of flavor, texture, and beauty.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 400 grams granulated sugar
- 4 units large eggs
- 2 tablespoons lemon zest
- 60 milliliters lemon juice
- 360 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 240 milliliters buttermilk
- 120 grams shredded sweetened coconut
- 226 grams cream cheese, softened
- 113 grams unsalted butter, softened (for frosting)
- 360 grams powdered sugar, sifted
- 0.5 teaspoons coconut extract
- 60 grams shredded unsweetened coconut (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and lemon juice.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Fold in the shredded sweetened coconut using a spatula.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the sifted powdered sugar, beating on low speed at first, then increasing to high until the frosting is thick and fluffy.
Mix in the coconut extract for an added coconut flavor boost.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a thick layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Garnish the cake with shredded unsweetened coconut, pressing it gently onto the sides and sprinkling it on the top.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
8922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.0 g | 581% | |
| Saturated Fat | 291.6 g | 1458% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1762 mg | 587% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 1173.6 g | 427% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 846.7 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 805 mg | 62% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1900 mg | 40% | |
*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.
