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Lemon Coconut Cake with Lemon Curd Filling

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 pieces
Calories 650
A moist and flavorful cake layered with tangy lemon curd and shredded coconut, perfect for special occasions or a delightful treat.

Ingredients

Cake Batter

  • 170 g unsalted butter, softened (holds shape but dents when pressed)
  • 400 g sugar
  • 3 eggs eggs, room temperature (place in warm water for 5 min if in a hurry)
  • 342 g cake flour (spooned and leveled)
  • 8 g baking powder
  • 3 g baking soda
  • 3 g salt
  • 296 g buttermilk (see notes for substitution)
  • 57 g lemon juice
  • 54 g vegetable oil
  • 1 Tbsp Lemon Extract
  • 113 g sweetened shredded coconut
  • 2 large lemon zest (zest of two lemons)
  • 150 g sugar (for curd)
  • 30 g cornstarch (for curd)
  • 236 g water (for curd)
  • 2 large egg yolks (lightly beaten, for curd)
  • 18 g butter (for curd)
  • 1 Tbsp grated lemon zest (for curd)
  • 4 Tbsp fresh lemon juice (for curd)
  • 16 oz cream cheese, softened (full fat, two 8 oz packages)
  • 230 g powdered sugar (sifted then measured)
  • 8 g vanilla extract
  • 4 g coconut extract
  • 696 g heavy whipping cream

Optional Ingredients

  • as needed Additional Coconut (press into frosting)
  • 1 unit Piping tip (2D for border)
  • 1 14 oz bag Shredded Coconut (enough for inside and outside of cake)

Instructions 

  • Preheat oven, prepare cake batter by creaming butter and sugar, then add eggs, flour, baking powder, baking soda, salt, lemon juice, oil, and lemon extract; bake in layers.
  • Make lemon curd by combining water, sugar, cornstarch, egg yolks, butter, lemon zest, and lemon juice; cook until thickened, then cool.
  • Beat cream cheese, powdered sugar, vanilla, coconut extract, and heavy cream until fluffy; fold in shredded coconut.
  • Assemble cake layers with lemon curd and coconut filling, then frost with coconut cream mixture; press additional coconut into frosting if desired.
  • Decorate with shredded coconut and optional piping border; chill before serving.

Notes

Use full-fat cream cheese and heavy cream for best texture. Press shredded coconut into frosting for added flavor and texture.
Calories: 650kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, coconut, Lemon