coconut lemon cake

Coconut Lemon Cake is an easy homemade coconut cake recipe topped with coconut buttercream and flaked coconut. A tangy lemon filling makes every bite a taste of heaven!

Coconut Lemon Layer Cake

flour

baking powder

salt

(1 stick) butter, (,at room temperature)

sugar

eggs

(14 ounces) coconut milk

vanilla extract

coconut extract

(3 sticks) butter (,at room temperature)

confectioners' sugar

Tbs. milk

lemon curd

coconut

Preheat

Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.

Combine

Combine flour, baking powder and salt in bowl and reserve.

Beat

With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.

Gradually add

Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.

Add and beat in

Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.

Transfer

Bake

Bake 45 minutes or until toothpick inserted in centers of cakes come out clean.

Cool

Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.

CAKE

With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.

Graadualy add

Gradually add confectioners' sugar beating until blended.

Add milk, vanilla extract and coconut extract and beat until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally.

Combine 1/2 cup frosting and lemon curd in a small bowl, stirring until blended.

Frost

Place one cake layer on serving dish. Top with lemon filling. Top with remaining cake layer and frost top and sides of cake with frosting. Sprinkle with shredded coconut.

FROSTING &amp; FILLING

A tye dye cake with a lemon filling and coconut whipped cream.

Coconut Lemon Poke Cake

White Cake Mix

listed

Food coloring

C Shredded coconut

boxes Instant lemon pudding (3.4 oz)

C Cold milk

C Heavy whipping cream

C Powdered sugar

tsp Coconut extract

Cadbury Chocolate Eggs

Mix cake batter according to the instructions on the box. Once mixed, divide into 4 bowls. Each bowl should have one cup of batter, the forth bowl will have more than one cup.

The bowl with the most batter should stay white. The other 3 bowls, mix in your food coloring of choice. In order to get pastel colors, start with one small drop of food coloring. I used pink, blue and green.

Once all batter is mixed, pour each batter one color at a time into a 9&#215;13” pan. Pour colors throughout the pan. Once all colors are added, gently run a butter knife through the batter to swirl the colors. Careful not to over mix the colors.

Bake cake in 9&#215;13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.

While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

When the cake has cooled, prepare the pudding layer by mixing instant lemon pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes.

Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peak form.

Spread whipped cream over the top of cake.

Crush the Cadbury Eggs by placing them in a Ziploc bag. Gently tap with a rolling pin to break open the eggs. You can top you cake with toasted coconut and crushed Cadbury Chocolate Eggs.

Almond Coconut Cake is a delicious blend of almond, coconut, white chocolate and lemon flavors. Almond sponge cake and white chocolate coconut filling with a hint of lemon topped with Raffaello candies and desiccated coconut.

Almond Coconut Cake

+ 1 tablespoon (125 g) unsalted butter

3.5 oz (100 grams) toasted almonds-ground

(100 grams) sifted cake flour

(390 g) white chocolate-chopped

Greek yogurt

heavy cream

coconut milk

gelatin

lemon juice

sugar(or

vanilla

8-10 Raffaello pralines

Shredded/Grated coconut (approximately 1 cup)

Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.

In a small saucepan heat the butter until lightly browned, then let it cool completely.

Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.

Divide the mixture on the two baking trays forming a thin layers (10 x 14 inch each).Bake for 15-16 minutes (until light golden)

Let the almond sponge cool, then cut 2 circles from each layer. You should cut out one 7 inch round layer (that will be the base layer) and three 6 inch round layers.

You can cut the leftover sponge into small rectangles and oven-dry them to make tasty breakfast biscotti.

To make the almond sponge:

In a small saucepan heat the coconut milk and heavy cream until it boils. Remove from the heat and let it cool for a few minutes, then add chopped white chocolate and stir until it has melted completely. Add the dissolved gelatin and stir until it’ melted completely through the heat of the coconut milk and chocolate. Finally, stir in lemon juice and let it all cool to room temperature (it will take some time to cool the chocolate and milk mixture to room temperature, about an hour and you should stir it periodically)

Add the Greek yogurt and put it in the fridge for a few minutes to thicken. NOTES: When you combine the chocolate mixture and yogurt and set it in the fridge for 10-15 minutes it will seems chilled but it will still be thin and runny!!! Don’t worry it will thicken overnight while the cake is in the mold and placed in the fridge!!!

To make the filling:

Place the 7 inch layer of sponge in a spring form and pour 1/4 of the filling. Continue with 6 inch sponge and pour 1/4 filling on each. Place the cake in the fridge overnight (or at least for 5-6 hours)

Beat 1/3 cup heavy cream with 1 teaspoon vanilla and powdered sugar to taste, until stiff peaks form. Spread the cream on top of the cake then gently remove the cake from the mold and decorate the side and top with coconut, garnish the top with Raffaello candies.

To assemble the cake:

This cake looks amazing !!!!!! However, I am deathly allergic to anything citrus. Is it necessary to add the lemon juice to this recipe? Could I substitute anything else for the lemon juice? Thanks...Judy

I will try this for my bday this week.  Where do I get gelatin to buy? I wish you had posted a picture of the filling texture .By the way this cake looks absolutely scrumptious and moist. Can't wait to try it.

I made this recipe and really have quite a few critiques. If you plan on trying this, take heed and read this: 
1. First of all, be prepared, this will be a very small cake if you follow the instructions. Regardless, I think the batter should have been doubled to get decent thickness for the layers. I followed her instructions to the letter and the layers were so thin. They were almost like crackers when I pulled them out of the oven, not at all sponge-like. I had two spring form pans that were both too big. A 7-inch springform is not the standard size. Its really small. So, my solution was to cut the layers into rectangles (I ended up with 6) and put them in a loaf pan. If you go this route, a handy tip is to cut a piece of parchment and line it across the pan with the edges overhanging. That way you can easily lift it out of the pan. 
2. I think the toasted ground almond is a very strong flavor for such a light cake. I wasn't quite sure I liked that flavor. If you toast the almonds (and I would very lightly, barely toast them), I would also toast the coconut that gets put on at the end. I think this would carry that toasted flavor better throughout the cake. An alternative would be to not toast the almonds and just ground them as is, especially if you're not going to toast the coconut.
3. I tripled the whipped cream frosting part of the recipe. I wanted my entire cake covered with the whipped cream. 
4. Beware, the Rafaello's were impossible to find. I tried 6 different stores: grocery, Italian markets, and even a chocolate shop. The owner at the chocolate shop which has candy from all over the world said that the company that producer has had some production problems and that may be why they're so hard to find. 
5. My last critique is for the author of this recipe. Please proof read your recipes before posting them. They are so many typos and I think that's really unprofessional when you're have your own blog. Proofread! 
6. I will say, that the taste of this recipe was good. My crowd enjoyed it. I'm very critical of my baking (and I suppose other's as well). At one point, I was ready to throw the layers away after they came out of the oven. I'm determined and don't let a recipe get the better of me. So, I persisted and had to make some adjustments. My point is, you should't have to do that in a recipe unless it's by personal choice.

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Coconut Lemon Layer Cake

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Top 3 coconut lemon cake recipes from across the web

The most viewed coconut lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Lemon Layer Cake

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The most viewed coconut lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine