Moist and Tangy Lemon Coconut Cake Recipe: A Tropical Delight
Indulge in the perfect blend of zesty lemon and sweet coconut with this Lemon Coconut Cake. This recipe combines a moist lemon cake, a creamy lemon filling, and a rich cream cheese frosting, all topped with toasted coconut for a tropical twist. Perfect for any occasion, this cake is sure to impress your guests!
Ingredients
For the Cake
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
For the Lemon Filling
- 1 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks, lightly beaten
- 2 teaspoons grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tablespoons butter
For the Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 (16-oz.) package powdered sugar
- 1 teaspoon vanilla extract
For the Toasted Coconut
- 2 cups sweetened flaked coconut
Preparation
For the Cake
Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter at medium speed until fluffy. Gradually add the sugar, beating well. Add the egg yolks one at a time, mixing well after each addition. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
In another bowl, beat the egg whites at high speed until stiff peaks form. Gently fold one-third of the egg whites into the batter, then carefully fold in the remaining egg whites until just combined. Spoon the batter into three greased and floured 9-inch round cake pans. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and cool completely.
For the Lemon Filling
In a saucepan, combine the sugar, cornstarch, egg yolks, grated lemon rind, and lemon juice. Cook over low heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in the butter. Cool completely or refrigerate until ready to use.
For the Cream Cheese Frosting
Beat the softened butter and cream cheese at medium speed until smooth. Gradually add the powdered sugar, beating at low speed until combined. Stir in the vanilla extract.
For the Toasted Coconut
Preheat your oven to 350°F (175°C). Spread the coconut in a single layer on a baking sheet lined with parchment paper. Toast for 2-3 minutes, checking frequently to avoid burning. Remove from the oven and let cool.
Assembly
Spread the lemon filling between the cake layers. Frost the top and sides of the cake with the cream cheese frosting. Sprinkle the toasted coconut over the top and sides. Decorate as desired and enjoy!
