Lemon Coconut Cake

If you’re searching for a delightful dessert that combines the tropical flavors of coconut with the refreshing zest of lemon, look no further. This Lemon Coconut Cake is the epitome of sunshine on a plate. With its moist crumb, luscious frosting, and a sprinkle of toasted coconut on top, it’s sure to impress at any gathering – from casual family dinners to elegant celebrations. Bake this cake once, and you’ll find it hard to resist making it again.

Why It Deserves a Spot

This Lemon Coconut Cake deserves a prominent spot in your recipe collection for many reasons. First, the harmonious blend of lemon and coconut makes it a refreshing treat that is perfect for any occasion, especially during the warmer months. It’s light yet satisfying, and the flavors pop in every bite. The cake is also beautifully versatile; it can be dressed up for a birthday party or served casually with afternoon tea. Plus, it brings a delightful twist to the classic cake experience, making it stand out from the usual chocolate or vanilla options.

Ingredients at a Glance

To create this heavenly Lemon Coconut Cake, gather the following ingredients:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup cream of coconut
• 4 large eggs, room temperature
• 1 teaspoon coconut extract
• 1 teaspoon lemon extract
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded sweetened coconut
• 1 cup whole milk
• 1/2 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest (for frosting)
• 3 tablespoons milk (for frosting)
• 1 cup shredded sweetened coconut flakes, toasted (for topping)

Before You Start: Equipment

Before diving into the baking process, make sure you have the following equipment:

• Mixing bowls: For combining ingredients.
• Electric mixer: To achieve a light and fluffy batter.
• Measuring cups and spoons: For accurate ingredient measurements.
• Rubber spatula: To scrape down the sides of the bowl.
• 9-inch round cake pans: For baking the cake layers.
• Cooling rack: To cool the cakes before frosting.

Lemon Coconut Cake: How It’s Done

Now, let’s get into the nitty-gritty of creating your Lemon Coconut Cake.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure easy removal after baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3 to 5 minutes with an electric mixer on medium speed.

Step 3: Add Wet Ingredients

Add the cream of coconut, eggs, coconut extract, lemon extract, and lemon zest. Beat on medium speed until fully combined and smooth.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined.

Step 5: Fold in Coconut

Gently fold in the shredded sweetened coconut using a rubber spatula, ensuring it’s evenly distributed throughout the batter.

Step 6: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a cooling rack to cool completely.

Step 8: Prepare the Frosting

While the cakes cool, prepare the frosting. In a mixing bowl, beat together the softened butter and powdered sugar until creamy. Add the lemon juice, lemon zest, and milk, mixing until smooth and spreadable.

Step 9: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Step 10: Add the Toasted Coconut

To finish, sprinkle the toasted coconut flakes on top of the frosted cake for a beautiful and delicious finish.

No-Store Runs Needed

You might be surprised to find that many of the ingredients for this Lemon Coconut Cake are pantry staples or easy to find. Here’s what you likely have on hand:

• Unsalted butter
• Sugar
• Flour
• Baking powder
• Baking soda
• Salt
• Eggs

And if you have a local store, cream of coconut and shredded coconut can usually be found in the baking aisle.

Method to the Madness

Mastering the Lemon Coconut Cake is not just about following a recipe; it’s about understanding the process. Here are some tips to ensure your cake turns out perfectly:

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better incorporation into the batter.
• Do Not Overmix: Once you add the flour, mix just until combined to avoid a dense cake.
• Cool Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
• Toast the Coconut: Toasting the coconut enhances its flavor and adds a nice crunch to the cake.

Shelf Life & Storage

To keep your Lemon Coconut Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it, where it will last for about a week. For even longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.

Common Qs About Lemon Coconut Cake

Can I use desiccated coconut instead of shredded coconut?

Yes, you can use desiccated coconut, but keep in mind that the texture will be different. Shredded coconut gives more bite and moisture to the cake.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance and store them wrapped in plastic wrap. Frost the cake just before serving for the best taste.

What can I use instead of cream of coconut?

If you don’t have cream of coconut, you can substitute it with a mixture of coconut milk and sugar, blended until smooth. Use one cup of coconut milk with 1/2 cup of sugar to achieve a similar consistency and flavor.

Can I add other flavors to this cake?

Definitely! You can add some vanilla extract or even lime zest for a different twist. Just keep the proportions of the main flavors balanced.

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Time to Try It

Now that you have all the information you need, it’s time to get baking! Gather your ingredients and equipment, and let the magic of Lemon Coconut Cake transform your kitchen into a tropical paradise. Whether you’re celebrating a special occasion or just indulging yourself, this cake is sure to bring joy and satisfaction. Enjoy the process, and most importantly, savor every delicious bite!