Lemon Coconut Layer Cake
A delightful Lemon Coconut Layer Cake that combines the zesty flavor of fresh lemons with the creamy richness of coconut frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup coconut milk
Coconut Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and juice. Gradually add the dry ingredients, alternating with coconut milk, until the batter is smooth.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a large bowl, beat butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract. Beat until smooth and fluffy.
Serving
- Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Cover the entire cake with the remaining frosting.
- Garnish with toasted coconut flakes or lemon slices for a decorative touch. Serve and enjoy.
Storage
- Cover any leftover cake tightly and store in the refrigerator for up to 5 days. Bring to room temperature before serving.
Notes
Pro Tips: For the best results, ensure all your ingredients are at room temperature before starting. Ingredient Substitutions: You can substitute coconut milk with almond milk if needed. How to Serve: This cake pairs well with a cup of tea or coffee. Storage & Freshness: Store the cake in an airtight container to retain freshness. Make-Ahead Tips: You can bake the cake layers a day ahead and frost them when ready to serve.