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!

Coconut Lemon Layer Cake

2016-03-22 19:50:23

Serves 12

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735 calories

84 g

133 g

43 g

6 g

30 g

189 g

271 g

61 g

1 g

11 g

Nutrition Facts

Serving Size

189g

Servings

12

Amount Per Serving

Calories 735

Calories from Fat 378

% Daily Value *

Total Fat 43g

67%

Saturated Fat 30g

150%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 133mg

44%

Sodium 271mg

11%

Total Carbohydrates 84g

28%

Dietary Fiber 2g

8%

Sugars 61g

Protein 6g

Vitamin A

21%

Vitamin C

1%

Calcium

10%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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CAKE

1. 2 1/3 cups flour
2. 1 Tbs. + 1/2 tsp. baking powder
3. 1 tsp. salt
4. 1/2 cup (1 stick) butter, at room temperature
5. 1 1/2 cups granulated sugar
6. 3 large eggs
7. 1 can (14 ounces) coconut milk
8. 1 tsp. vanilla extract
9. 2 tsp. coconut extract

FROSTING & FILLING

1. 1 1/2 cups (3 sticks) butter, at room temperature
2. 3 cups confectioners' sugar
3. 2 Tbs. milk
4. 1 tsp. vanilla extract
5. 1 tsp. coconut extract
6. 1/4 cup lemon curd
7. 2 cups shredded coconut

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.

By GG

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calories

735

fat

43g

protein

6g

carbs

84g

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