Layers of fluffy white cake are sandwiched around a tart lemon curd. Indulge in the decadent coconut cream cheese frosting that crowns the cake. So it’s not surprising that some people consider it to be the best cake they’ve ever had.
Explanation of Why Everyone Should Try This Lemon Coconut Cake
Beyond its delicious taste, the cake’s dense yet airy texture is what really wins me over when I eat it. Each buttery bite is surprisingly filling despite the incredibly fluffy crumb. The cake has received overwhelmingly positive reviews from readers around the world.
Just look at these reasons why you will, too:
This cake is perfect for any season; in fact, it’s especially welcome during the dark days of winter.
Wonderful for any event
Super scrumptious
An abundance of buttery flavor
Cuddly and moist
Effectively straightforward
Starting from square one
Lemon curd-filled pastries
Baked and frosted with cream cheese
Toasted coconut for garnish.
Ingredients :
For the cake:
1-cup of butter, room temperature
1 pound of sugar
Separated into 4 large eggs
Measure out 3 cups of all-purpose flour.
1/2 teaspoon baking soda
1 glass milk
Exactly one vanilla extract teaspoon
Citrus-flavored Cream Center (see below)
Cream Glazed with Cheese (see below)
2-and-a-half cups of toasted, sweetened coconut flakes
Lemon filling
Amount of Sugar Needed: 1 Cup
Cornstarch, 14 Cup
Lightly beaten egg yolks from 4 eggs
Grated lemon rind equaling 2 teaspoons
The juice of one-third of a lemon
4 tablespoons of butter
Cream Cake with Cheese Icing
12 cup of butter, room temperature
1 softened 8-ounce package of cream cheese
You’ll need one (16-ounce) bag of powdered sugar.
Exactly one vanilla extract teaspoon
Coconut, Roasted
coconut meat, shredded or flaked
Instructions:
For the cake
To make fluffy butter, whip butter with an electric mixer on medium speed until light and fluffy, then add sugar gradually and whip until combined. After the sugar has been dissolved, add the egg yolks one at a time, beating well after each addition.
Whisk together the flour and baking powder, then gradually add it along with the milk to the butter mixture, starting and ending with the flour mixture. After each addition, beat on low until everything is combined. Add vanilla and mix well.
Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Add the remaining beaten egg whites and fold in gently. Put the mixture into three round cake pans, greased and floured to a depth of 9 inches.
Cook for 18-20 minutes at 350 degrees Fahrenheit, or until a wooden pick inserted in the center comes out clean. Allow to cool for 10 minutes in the pans before transferring to wire racks to finish cooling.
Layer with lemon filling. Cover the cake in Cream Cheese Frosting, top and bottom. Add some toasted coconut and lemon zest on top. If garnish is desired, add it now.
Lemon filling:
Zest three lemons, being careful not to get any of the white pith.
The zest should be processed using a steel blade in a food processor. Combine the sugar and zest in a food processor and pulse until the zest is finely chopped. Make a cream of the butter and sugar, then add the lemon juice and zest. Drop in the eggs one at a time, then stir in the lemon juice, salt, and cornstarch. Blend together completely. Put the contents of the bowl into a 2-quart saucepan and cook them over low heat, stirring frequently, until thickened (about 10 minutes). At about 170 degrees Fahrenheit, or just below simmer, the lemon curd will thicken. Take away from the heat and cool or refrigerate.
The Best Frosting Ever Made With Cream Cheese
Butter and cream cheese should be mixed together and whipped on medium speed until smooth and creamy.
Mix in vanilla extract after gradually adding powdered sugar and beating at a low speed until combined.
Coconut, Roasted
Have your oven ready at 350 degrees Fahrenheit.
On a baking sheet, scatter the coconut in a single layer. Put the coconut in the oven (cover it with parchment paper first). Please check back in about 2 minutes. Check the coconut’s color once a minute until it reaches your preferred shade. We prefer it to be lightly browned around the outside and completely white in the middle.
Take out of the oven. Put it in the fridge to cool down.