Lemon Coconut Cake
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3/4 cunsalted butter
1 3/4 csugar
1 cwhole milk
2 1/2 ccake flour
3 tspbaking powder
1 tspvanilla extract
1/2 cunsalted butter
1 tspvanilla extract
4 cpowdered sugar
2 Tbspwhole milk
2 cprepared or homemade lemon curd
How to Make Lemon Coconut Cake
- To make the cake: Preheat oven to 350 Degrees F. Sift the cake flour, baking powder and salt together. Set aside.
- In another bowl, combine the milk, egg whites, and vanilla.
- In a third bow, cream the softened butter and sugar together until light and fluffy.
- Add the flour mixture and the milk mixture alternately to the butter and sugar, beginning and ending with the flour.
- Divide the batter evenly between two prepared 9-inch round cake pans.
- Bake the cakes for 25-30 minutes until a tooth pick inserted into the cake comes out clean.
- Allow the cakes to cool for 5 minutes before transferring from the cake pans to wire cooling racks. Allow the cakes to cool completely.
- To make the buttercream frosting: Using an electric mixer, beat the butter and shortening together.
- Add in the powdered sugar one cup at a time until combined.
- Add in milk and beat until frosting is light and fluffy.
- If Necessary, add in additional milk one tablespoon at a time until the desired consistency is reached. Reserve 3/4 cup of the buttercream and combine with 3/4 cup of shredded coconut.
- To assemble the cake: Using a sharp, serrated knife, cut each cake in half horizontally so that you have four layers.
- Place the first layer of cake on a platter or cake stand.
- Spread one cup of lemon curd on the bottom layer, leaving a 1/4 border.
- Top with the second layer of cake.
- Spread the reserved buttercream and coconut mixture on the second layer, leaving 1/4 border.
- Top with the last layer of cake. Transfer to refrigerator for 20 minutes to set up.
- After the cake has chilled for 20 minutes, make a crumb coat on the cake by frosting the cake with a small amount of frosting. You should be able to see the crumbs and cake through this thin layer of icing.
- Refrigerate the cake for 30 minutes, or until the crumb coat is dry.
- After 30 minutes, frost the cake with the remaining coconut so that the cake is completely covered. Store finished cake in the refrigerator until ready to serve.