Coconut Lemon Layer Cake

Coconut Lemon Layer Cake….the perfect ending to any meal, especially an Easter or springtime celebration. Moist layers of coconut cake topped with coconut buttercream frosting and flaked coconut surround a tangy lemon filling making every bite a little taste of heaven!

But wait! What’s on your holiday table for dinner? May I recommend  Panko Crusted Beef Rib Roast, Buttery Lemon Mint Sugar Snap Peas and Golden Potatoes Au Gratin? You’re welcome!

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Coconut Lemon Layer Cake

Servings: 12

Author: GG

Ingredients

CAKE

• 2 1/3 cups flour
• 1 Tbs. + 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 cup 1 stick butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 can 14 ounces coconut milk
• 1 tsp. vanilla extract
• 2 tsp. coconut extract

FROSTING & FILLING

• 1 1/2 cups 3 sticks butter, at room temperature
• 3 cups confectioners' sugar
• 2 Tbs. milk
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 1/4 cup lemon curd
• 2 cups shredded coconut

Instructions

CAKE

1. Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.
2. Combine flour, baking powder and salt in bowl and reserve.
3. With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.
4. Add eggs and beat until blended.
5. Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.
6. Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.
7. Transfer batter to prepared pans and bake 45 minutes or until toothpick inserted in centers of cakes come out clean.
8. Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.

FROSTING & FILLING

1. With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.
2. Gradually add confectioners' sugar beating until blended.
3. Add milk, vanilla extract and coconut extract and beat until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally.
4. Combine 1/2 cup frosting and lemon curd in a small bowl, stirring until blended.
5. 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.