Lemon Coconut Cake | Sally's Baking Addiction
"Lemon coconut cake, with deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting, is a family favorite!..."
INGREDIENTS
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3 cups (300g) sifted cake flour (spoon & leveled)*
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1 Tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup (120ml) coconut milk, at room temperature*
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1/2 cup (120ml) buttermilk, at room temperature*
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1 and 1/2 cups (345g; 3 sticks) unsalted butter, softened to room temperature
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1 cup (200g) granulated sugar
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1/2 cup (100g) packed light brown sugar
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5 large eggs, at room temperature
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1 Tablespoon (15ml) pure vanilla extract
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optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)
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6 ounces sweetened shredded coconut (about 2 loosely packed cups)
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1 and 1/2 cups homemade lemon curd (full recipe)
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8 ounces (225g) full-fat brick style cream cheese, softened to room temperature
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1/2 cup (115g) unsalted butter, softened to room temperature
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3 cups (360g) confectioners’ sugar
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2 Tablespoons (30ml) coconut milk or heavy cream
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1 teaspoon pure vanilla extract
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pinch salt
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topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish
Comments & Reviews
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