Lemon Coconut Cake!!!

I love these recipes that we all grew up with, they are simply too true to leave out out on.The absolute high-quality From Scratch Lemon Coconut Cake components on the web. Layers of coconut white cake (without any preparation) with natively built lemon curd and cream cheddar icing. All completed off with extra coconut! This method is supported via Ibotta. While I used to be repaid to make the formula, all emotions are a hundred percent my own.To Make this Recipe You’Il Need the following ingredients:




For the cake :

– 1 cup of softened butter
– two cups of sugar
– four eggs, separated
– three cups all-purpose flour
– 1 tablespoon of baking powder
– 1 cup of milk
– 1 teaspoon of vanilla extract
– two cups of flaked coconut, sweetened

Lemon filling :

– 1 cup of sugar
– 1/4 cup of cornstarch
– four egg yolks, gently beaten
– two teaspoons of lemon rind, grated
– 1/3 cup of clean lemon juice
– two tablespoons of butter


Cream Cheese Frosting :

– half cup butter
– 1 bundle of softened cream cheese, (about 8-oz.)
– 1 bundle of powdered sugar, (about 16-oz.)
– 1 teaspoon of vanilla extract

Toasted Coconut:

– shredded or flaked coconut




For the cake :

1. In the beggining, beat butter at medium pace with an electric powered mixer till fluffy and then add sugar gradually, beating well. Next, you can add egg yolks, 1 at a time, beating till blended after every addition.

2. Combine collectively flour and baking powder and add to butter combination alternately with milk, establishing and ending with flour mixture. And please beat at low velocity till blended after every addition. Stir in vanilla.

3. Make certain to beat egg whites at excessive pace with electric powered mixer till stiff peaks structure and please fold one-third of egg whites into batter. Afterwards, fold in last overwhelmed egg whites gently, simply till blended. Finally, spoon batter into three greased and floured 9-inch spherical cake pans.

4. Okay now, bake at 350° till a wood pick out inserted in middle comes out clean, about 18 to 20 minutes. Be positive to cool in pans on wire racks 10 minutes then dispose of from pans, and cool absolutely on wire racks.

5. Once done, unfold Lemon Filling between layers and unfold Cream Cheese Frosting on pinnacle and facets of cake. At this point, sprinkle with toasted coconut and unfold Lemon on top. You can additionally garnish if you like.

Lemon filling :
6. You may additionally prefer to eliminate the zest of three lemons and please keep away from the white pith.

7. In a meals processor geared up with the metal blade, put the zest and add the sugar and pulse till the zest is very finely minced into the sugar.

8. Afterwards, cream the butter and beat in the sugar and lemon mixture then add the eggs, 1 at a time. Immediately add the lemon juice, salt and cornstarch, mixing all till combined.

9. When finished, you can pour the combination into a two quart saucepan and prepare dinner over low warmth till thickened (about 10 minutes), stirring constantly. That’s right, you’ll note that the lemon curd is thicken at about one hundred seventy ranges F, or simply beneath simmer. Immediately put off from the warmth and cool or refrigerate.
Cream Cheese Frosting :

9. Now, beat butter and cream cheese collectively at medium velocity with an electric powered mixer till creamy.

10. Next, add powdered sugar gradually, beating at low pace till blended then please stir in vanilla.

Toasted Coconut :
10. Set the teperature of your oven to 350°F.

11. Then please unfold coconut in a single layer on a baking sheet, overlaying with parchment paper.

12. Once done, area coconut in oven and take a look at after about two minutes. Always have in mind to test constantly, each and every minute, till the coconut is the favored color. I decide on mine toasted on the edges, however nevertheless white in the middle.

13. At the end, you need to put off from oven and let cool.

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