Tropical Lemon Coconut Layer Cake

Tropical Lemon Coconut Layer Cake, a stunning three-layer dessert that combines the sweet, moist texture of coconut cake with a zesty lemon curd filling and creamy lemon cream cheese frosting. This vegetarian American classic is perfect for celebrations or a refreshing treat. With potential allergens including eggs, dairy, and gluten, this cake is a showstopper for those who can enjoy it.

The bright citrus notes and rich coconut create a harmonious flavor profile, making it ideal for birthdays, holidays, or any special occasion. Packed with nutrients, this cake offers a delightful balance of sweetness and tang.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 250 minutes

Overview

This Lemon Coconut Cake is a delightful three-layer dessert featuring rich coconut cake layers, a tangy lemon curd filling, and a creamy lemon cream cheese frosting. Perfect for special occasions or a sweet treat, this cake combines the tropical flavor of coconut with the zesty brightness of lemon.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Ingredients

• Lemon Curd
• 6 Large egg yolks, at room temperature
• 2/3 Cup white sugar
• 2 Tablespoons fresh lemon zest, zested
• 3/4 Cup freshly squeezed lemon juice
• 1 Pinch salt, to taste
• 1/2 Cup unsalted butter, divided
• Coconut Cake
• 2 1/2 Cups sweetened coconut flakes, shredded
• 3 Cups cake flour
• 2 1/2 Teaspoons baking powder
• 1 Teaspoon salt
• 1/4 Teaspoon ground nutmeg
• 1 Cup unsalted butter, softened
• 1/4 Cup vegetable oil
• 1 1/2 Cups white sugar
• 1/2 Cup sour cream
• 2 Tablespoons freshly squeezed lemon juice
• 1 Tablespoon vanilla extract
• 1 Cup full-fat coconut milk
• 6 Large egg whites
• 1/4 Teaspoon cream of tartar
• Cream Cheese Frosting
• 1/2 Cup cold unsalted butter, divided
• 8 Ounces (oz) package cold full-fat cream cheese
• 4 Cups confectioner's sugar
• 1 1/2 Teaspoons fresh lemon zest, zested
• 1/2 Teaspoon vanilla extract
• 1 Pinch salt, to taste
• 1 Tablespoon chilled full-fat coconut milk
• Garnish
• 1 1/2 Cups toasted sweetened coconut flakes, shredded

Steps

1. Prepare Lemon Curd: In a small non-reactive saucepan, combine egg yolks, sugar, lemon zest, lemon juice, salt, and butter. Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to simmer (8-12 minutes). Strain through a fine mesh sieve into a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
2. Preheat Oven: Set oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
3. Process Coconut Flakes: Pulse coconut flakes in a food processor until shredded. Set aside.
4. Mix Dry Ingredients: Sift cake flour, baking powder, salt, and nutmeg in a large bowl.
5. Cream Butter and Sugar: In another large bowl, beat butter, vegetable oil, and sugar with an electric mixer until light and fluffy (3-4 minutes). Add sour cream, lemon juice, and vanilla, mixing until combined. Gradually add half the flour mixture, then coconut milk, and finally the remaining flour mixture, mixing until just combined.
6. Whip Egg Whites: In a clean bowl, beat egg whites and cream of tartar with clean beaters on medium-high speed until stiff peaks form (about 5 minutes). Fold one-third of the egg whites into the batter, then gently fold in the rest. Divide batter evenly among prepared pans.
7. Bake Cakes: Bake in preheated oven for 20-25 minutes, until tops spring back when touched. Cool in pans for 20 minutes, then transfer to a wire rack to cool completely.
8. Prepare Frosting: Cut cold butter into pieces and beat with an electric mixer until smooth. Add cream cheese and beat until smooth. Gradually add confectioner's sugar, lemon zest, vanilla, and salt, beating well. Add coconut milk and beat for an additional 2-3 minutes. Chill if too soft to spread.
9. Assemble Cake: Place one cake layer on a serving platter. Spread a thin layer of frosting, pipe a ring around the edge, and fill with lemon curd. Repeat with the second layer. Top with the final layer and frost the top and sides. Press toasted coconut flakes onto the sides. Chill for 30 minutes before serving.

Enjoy this exquisite Tropical Lemon Coconut Layer Cake with your loved ones!