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Lemon Coconut Cake

Name: Lemon Coconut Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 12
Ingredients: 3 cups (315g) sifted cake flour(spooned & leveled)*; 1 Tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (120ml) canned coconut milk, at room temperature*; 1/2 cup (120ml) buttermilk, at room temperature*; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 5 large eggs, at room temperature; 1 Tablespoon (15ml) pure vanilla extract; optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!); 6 ouncessweetened shredded coconut (about 2 loosely packed cups); 1 and 1/2 cups homemade lemon curd (full recipe); Cream Cheese Frosting:; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3cups (360g) confectioners’ sugar; 2 Tablespoons (30ml) coconut milk or heavy cream; 1 teaspoon pure vanilla extract; pinch salt; topping: toasted (or not!)sweetened shredded coconut and lemon slices for garnish

Prep 35m

Cook 25m

Total 1h

This decadent lemon coconut cake is a perfect balance of sweet and tangy flavors. Moist, fluffy cake is filled with homemade lemon curd and topped with creamy coconut frosting. Garnish with toasted coconut and lemon slices for an impressive dessert that will please any crowd.

Lemon Coconut Cake

Cake

sallysbakingaddiction.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 12)

3 cups (315g) sifted cake flour(spooned & leveled)*

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup (120ml) canned coconut milk, at room temperature*

1/2 cup (120ml) buttermilk, at room temperature*

1 and 1/2 cups (340g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) packed light brown sugar

5 large eggs, at room temperature

1 Tablespoon (15ml) pure vanilla extract

optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)

6 ouncessweetened shredded coconut (about 2 loosely packed cups)

1 and 1/2 cups homemade lemon curd (full recipe)

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

3cups (360g) confectioners’ sugar

2 Tablespoons (30ml) coconut milk or heavy cream

1 teaspoon pure vanilla extract

topping: toasted (or not!)sweetened shredded coconut and lemon slices for garnish

Nutrition Facts

Calories

621kcal

31%
Fat

28g

1%
Saturated Fat

20g

1%
Carbohydrates

82g

4%
Fiber

1g

0%
Sugar

62g

3%
Protein

6g

0%
Cholesterol

113mg

5%
Sodium

202mg

10%

Percent Daily Values are based on a 2,000 calorie diet.

Lemon Coconut Cake

Ingredients

Cream Cheese Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts