Coconut Lemon Cake

This lemon coconut cake is perfectly refreshing on a summer day, and will brighten any day!

Cake Ingredients:

• 2 ½ cups cake flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• ¾ cup (1.5 sticks) butter, softened 

• 1 ⅔ cups granulated sugar

• 5 large egg whites

• ½ cup sour cream

• 2 teaspoons vanilla extract

• 2 teaspoons coconut extract

• 1 cup canned coconut milk (shaken, room temp)

• 1 ½ cups sweetened shredded coconut 

Frosting Ingredients:

• 1 stick softened butter

• 1 (8oz) block of softened full fat cream cheese

• 2 cups confectioners sugar 

• 2 tablespoons canned coconut milk (shaken)

• 1 tablespoon lemon juice

• 1 tablespoon lemon zest

• ½ teaspoon vanilla extract

• ½ teaspoon coconut extract

• 2 tablespoons of canned cream of coconut (optional)

• ⅛ teaspoon salt

• ½ cup shredded coconut

Lemon Curd Filling:

• ½ cup butter

• 1 cup sugar

• 1 cup lemon juice

• 3 lemons zested

• 10 large egg yolks

Cake Directions:

1. Preheat oven to 350℉ and grease your pan(s) cut parchment circle the size of the bottom of your pan, and place it flat into the pan, I used a 12 inch but you can use two 9 inch to have a layer. Set aside

2. In a mixing bowl whisk the cake flour, baking powder, baking soda, and salt together and set aside. 

3. In a large bowl, use a handheld mixer (or a kitchen aid) to cream the butter and sugar together on medium high speed for about 3 minutes until creamy and smooth. 

4. Add the egg whites and beat until combined. Add the sourcream, vanilla extract, coconut extract, and beat until combined, scraping the sides of the bowl as needed. The mixture will probably look like curdled milk at this point.

5. With the mixer running on low speed, slowly add the dry ingredients mixture and the coconut milk and beat until combined. 

6. Then with a spatula fold in the shredded coconut. Batter should be slightly thick. 

7. Pour the batter into you pan(s) and bake for 30-35 minutes, using a toothpick to check the doneness, depending on your cake pan or oven may take longer. 

8. Once the cake is finished baking, set aside to cool

9. Once cooled, take the first layer of the cake and pipe a little wall around the border of the top of the cake, forming a well/pool to fill in with curd. Then fill in with the lemon curd. 

10. Then place the other cake layer on top, and ice the whole cake. Then using coconut flakes to press into the icing to decorate and top with small cut lemons. 

Lemon Curd Filling:

1. Add butter,  ½ cup sugar, zest, lemon juice to a sauce pan and bring to a simmer, stirring occasionally.

2. In another bowl, combine the egg yolks with the remaining ½ cup of sugar. Slowly add the hot lemon juice mixture into the egg yolk mixture, whisking continuously, (small pours at a time to avoid scrambled eggs). 

3. When fully combined return the mixture to the saucepan and continue to cook over medium heat until thickened and the whisk leaves a trail in the curd.

4. Remove from the heat and pass through a mesh strainer set over a bowl to remove any clumps. Place plastic wrap over the curd pressing the plastic wrap directly on top of the curd and set it into the fridge to cool and set for about 2 hours.

Frosting Directions:

1. In a mixing bowl or your kitchen aid bowl, beat the butter, cream cheese, vanilla extract, coconut extract, coconut milk and coconut cream with your mixer until smooth on medium speed. 

2. Next add the lemon juice and lemon zest, mix

3. Next on slow speed slowly add the confectioners sugar and salt. Scrape the bowl sides as needed and mix until smooth and fluffy.

4. Then on slow speed, add in the shredded coconut and mix until combined.