Coconut Lemon Layer Cake Recipe
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!
Servings: 16
Calories: 525kcal
Ingredients
CAKE
- 2 1/3 cups flour
- 1 Tablespoon+ 1/2 teaspoon baking powder
- 1 teaspoon 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 teaspoon vanilla extract
- 2 teaspoon coconut extract
FROSTING & FILLING
- 1 1/2 cups (3 sticks) butter ,at room temperature
- 3 cups confectioners' sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 cup lemon curd
- 2 cups shredded coconut
Instructions
CAKE
- Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.
- Combine flour, baking powder and salt in bowl and reserve.
- With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.
- Add eggs and beat until blended.
- Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.
- Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.
- Transfer batter to prepared pans.
- Bake 45 minutes or until toothpick inserted in centers of cakes come out clean.
- Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.
FROSTING & FILLING
- With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.
- 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.
- 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.
Notes
Swirls of Flavor Recipe Tips
- Spread raspberry preserves between the layers before adding the filling
- Be sure to measure your flour correctly! Spoon flour into a measuring cup and then level with the flat side of a knife
- For a double citrus flavor, stir orange zest into the filling
- Substitute lime curd for the lemon curd
- Substitute flaked coconut for the shredded coconut
Nutrition
Calories: 525kcal | Carbohydrates: 63g | Protein: 4g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 482mg | Potassium: 77mg | Fiber: 1g | Sugar: 48g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg