How can a cake be both light and rich at the same time? When you’re enjoying this Lemon Coconut Cake the answer becomes clear. This combo works so well since the acidic lemon flavor is tempered by the creamy, rich coconut. Each bite is bursting with all these delicious flavors coming together in a cake that’s incredibly moist.
FOR THE CAKE:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup cream of coconut
- 3 eggs, room temperature
- ½ teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon
- 1 cup coconut milk
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
FOR THE FROSTING:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons coconut milk
- 1 cup shredded sweetened coconut
PREPARATION
- Preheat oven to 350˚F. Cream together butter and sugar using electric mixer until light and fluffy. Beat in coconut cream. Add eggs one at a time, followed by extracts, zest, and milk.
- In a separate bowl combine flour, baking powder, baking soda, and salt. Slowly add dry ingredients to wet. Finally, fold in coconut.
- Pour batter in greased 9”x13” cake pan. Bake for 35-40 minutes. Cover after 20 minutes if browning too quickly. Bake until knife inserted in center comes out clean. Let cake cool for at least 1 hour.
- Beat butter for frosting using electric mixer until lightened in color. Blend in sugar, lemon juice, lemon zest, and milk. Beat until creamy. Spread over cooled cake and top with shredded coconut.
Yield(s): Makes 16-20 pieces of cake
1h 35m prep time
40m cook time
476 calories