This Lemon Coconut Cake is a delightful combination of bright citrus and sweet coconut flavors, creating a moist and tender cake perfect for any occasion. The creamy lemon frosting studded with coconut adds a final touch of tropical bliss.
Ingredients:
For the Cake:
Ingredient
Quantity
Notes
Unsalted butter
1 cup (softened)
Granulated sugar
1 ½ cups
Cream of coconut
1 cup
Eggs
3
Room temperature
Coconut extract
½ teaspoon
Lemon extract
1 teaspoon
Vanilla extract
1 teaspoon
Lemon zest
1 (from 1 lemon)
Coconut milk
1 cup
Cake flour
2 ½ cups
Baking powder
2 teaspoons
Baking soda
½ teaspoon
Salt
½ teaspoon
Shredded sweetened coconut
1 cup
For the Frosting:
Ingredient
Quantity
Unsalted butter
½ cup (softened)
Powdered sugar
4 cups
Lemon juice
2 tablespoons
Lemon zest
1 tablespoon
Coconut milk
3 tablespoons
Shredded sweetened coconut
1 cup
Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
Beat in Coconut Cream: Beat in the cream of coconut until well combined.
Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the coconut extract, lemon extract, and vanilla extract.
Add Zest and Milk: Stir in the lemon zest and coconut milk until just combined.
Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Coconut: Gently fold in the 1 cup of shredded sweetened coconut.
Bake the Cake: Pour the batter evenly into the prepared 9×13 inch cake pan. Bake in the preheated oven for 35-40 minutes, or until a knife inserted into the center comes out clean. If the cake starts to brown too quickly on top after 20 minutes, you can loosely cover it with aluminum foil.
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for at least 1 hour before frosting. This is important to prevent the frosting from melting.
Make the Frosting: While the cake is cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until it is lightened in color and creamy. Gradually blend in the powdered sugar, mixing on low speed at first to prevent a cloud of sugar. Once most of the sugar is incorporated, increase the speed and beat until the frosting is smooth and creamy.
Add Lemon and Coconut Milk: Blend in the lemon juice, lemon zest, and coconut milk until the frosting reaches a smooth and spreadable consistency.
Frost the Cake: Once the cake is completely cool, spread the lemon coconut frosting evenly over the top.
Garnish: Sprinkle the remaining 1 cup of shredded sweetened coconut evenly over the frosted cake.
Serve: Slice and enjoy this delightful Lemon Coconut Cake!