Description
This Lemon Coconut Cake is a delightful blend of zesty lemon and tropical coconut flavours. The light, fluffy lemon coconut sponge is layered with a tangy homemade lemon curd and coated in creamy lemon buttercream frosting. Finished with a coating of desiccated coconut, this cake is a true citrus delight that’s fresh, moist, and simply irresistible.
Ingredients
Scale
For the cake batter:
- 4 eggs
- 220 g unsalted butter
- 170 caster sugar
- 260 g cake flour
- Zest of a lemon
- 200 ml coconut milk
- 30 ml fresh lemon juice
- 1 tsp lemon extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 100 g desiccated shredded coconut
For the lemon buttercream frosting:
- 170 g unsalted butter
- 440 g icing sugar
- 1/2 tsp lemon extract
- A pinch of salt
- 35 ml lemon juice
- 3 tbsp double cream
For the lemon curd (makes 380 g of curd):
- 2 eggs + 5 egg yolks
- 115 g caster sugar
- 118 ml lemon juice (about 3 medium lemons)
- Zest of a lemon
- 60 g cold butter
Decoration:
- Shredded desiccated coconut
- Lemon curd
- Lemon buttercream piping
Instructions
Preparation
- Preheat the oven to 170°C fan (350℉). Line two 7-inch cake pans with parchment paper.
Make the Lemon Coconut Sponge
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, beat the butter until creamy. Add the sugar and continue beating until pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stop and scrape down the bowl as needed.
- Mix in the lemon extract, lemon juice, and lemon zest until combined.
- Alternately add portions of the flour mixture and coconut milk to the batter, starting and ending with the flour.
- Gently fold-in the desiccated coconut using a silicone spatula.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 35-40 minutes, or until a skewer comes out clean.
- Let the cakes cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
Make the Homemade Lemon Curd
- In a heatproof bowl, whisk together eggs, egg yolks, sugar, lemon juice, and lemon zest.
- Set the bowl over a pot of simmering water, stirring constantly until thickened (about 8-10 minutes).
- Push the cooked lemon curd through a sieve.
- Remove the sieve and stir in the cold butter until smooth.
- Store it in a glass container. Allow it to cool completely before storing in a refrigerator.
Make the Lemon Buttercream Frosting
- Mix the salt and icing sugar in a bowl. Set aside.
- In a stand mixer, beat the butter until creamy and pale.
- Add the icing sugar mixture gradually, mixing until fully combined.
- Mix in lemon juice, lemon extract, and double cream. Beat until smooth and fluffy.
- Load the buttercream into a piping bag and secure with an icing bag tie. Store in the refrigerator until you assemble the cake.
Assemble the Cake
- Level the cooled cakes using a serrated knife.
- Spread a layer of buttercream frosting on one cake. Then pipe a rim of buttercream around the cake’s edge, creating a well to contain the curd.
- Spread lemon curd generously, inside the buttercream rim.
- Sprinkle desiccated shredded coconut on top.
- Place the second layer on top, facing down (bottom up).
- Crumb coat the entire cake with lemon buttercream frosting.
- Chill the cake for 30 minutes to set.
- Now coat the whole cake with a generous layer of buttercream frosting. Smooth out the sides with a dough scraper and the top with an angled offset spatula to make the cake look neat.
- Gently press desiccated coconut around the sides of the cake, using a cupped hand and brushing away the excess.
- Decorate as desired (see my choice on the video) and serve!
Notes
- Watch my video tutorial here to see how easy it is to make.
- The total weight of the batter is around 1220 g, 610 g / pan.
- The lemon curd recipe can make around 380 g.