Coconut Lemon Layer Cake

Delight your taste buds with this Coconut Lemon Layer Cake, a tropical-inspired dessert that perfectly balances tangy and sweet flavors. This three-layer masterpiece features a moist, tender crumb infused with rich coconut milk and shredded sweetened coconut, creating a luxurious texture in every bite. Between each layer, vibrant lemon curd delivers a bright, zesty contrast, while the creamy, whipped coconut cream cheese frosting ties it all together. Finished with a sprinkle of coconut or a dash of lemon zest, this cake is as stunning to look at as it is to eat. Whether you're celebrating a special occasion or just treating yourself, this show-stopping dessert is guaranteed to impress. Perfect for spring gatherings, summer parties, or anytime your craving for sunshine needs satisfying!

Nutriscore Rating: 33/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.75 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 units Eggs
• 1 cup Coconut milk
• 2 teaspoons Vanilla extract
• 1 cup Shredded sweetened coconut
• 1.5 cups Lemon curd
• 8 ounces Cream cheese, softened
• 3 cups Powdered sugar
• 0.5 cup Heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

Step 5

Gradually alternate between adding the dry flour mixture and the coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

Step 6

Fold in the shredded sweetened coconut with a spatula until evenly distributed.

Step 7

Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 9

While the cakes cool, prepare the frosting. Beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes. Slowly drizzle in the heavy cream while beating until the frosting becomes light and fluffy.

Step 10

To assemble the cake, place one cake layer on a serving plate and spread a thin layer of lemon curd over the top. Add the second layer of cake and repeat with more lemon curd. Finish with the third cake layer.

Step 11

Frost the entire outside of the cake with the prepared coconut cream cheese frosting, smoothing it evenly over the top and sides.

Step 12

For decoration, you can optionally press extra shredded coconut onto the sides of the cake or garnish the top with lemon zest for an added touch.

Step 13

Refrigerate the cake for at least 1 hour before serving to allow the layers to set. Slice and enjoy!

Nutrition Facts

Serving size	(2724.5g)

Amount per serving	% Daily Value*
Calories	9980.7

Total Fat 442.8g	0%
Saturated Fat 278.3g	0%
Polyunsaturated Fat 0g
Cholesterol 2997.4mg	0%
Sodium 4563.9mg	0%
Total Carbohydrate 1453.8g	0%
Dietary Fiber 25.6g	0%
Total Sugars 1126.9g
Protein 100.9g	0%

Vitamin D 164IU	0%
Calcium 654.1mg	0%
Iron 22.8mg	0%
Potassium 1894.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 4.0%

Carbs: 57.0%