Description
A delightful dessert combining the zesty flavor of lemons with the tropical sweetness of coconut, perfect for celebrations or enjoying with tea.
Ingredients
Scale
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups flaked sweetened coconut
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 tablespoons butter, cubed
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the creamed butter mixture in three additions, alternating with the milk. Stir in the vanilla extract and flaked coconut.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter among the cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then cool completely on wire racks.
- For the lemon curd, whisk together the egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in butter until smooth, then let cool.
- In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar while beating until creamy. Mix in vanilla extract and optional lemon juice.
- To assemble the cake, place one layer on a serving plate, spread lemon curd, and cream cheese frosting. Repeat with remaining layers. Apply a thin crumb coat and chill for 15 minutes before adding a final layer of frosting.
- Top with extra coconut flakes if desired, slice, and serve!
Notes
Make sure your butter is softened to room temperature for easy creaming. For best flavor, use fresh lemon juice and zest.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: lemon cake, coconut cake, dessert, celebration cake, tropical flavors