Lemon Coconut Cake
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Sally's Baking Addiction · by Sally★ 4.4

Lemon Coconut Cake

NUTRITION · PER SERVING240M COOK
CAL 46%·PRO 16%
CARBS 107G46% OF CAL
2G FIBER21G OTHER85G TOTAL SUGAR
FAT 53G51% OF CAL
31G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist coconut cake layered with homemade lemon curd, topped with cream cheese frosting and toasted coconut. The combination of tart lemon and sweet coconut makes it a bright, elegant dessert.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3 cups (315g) sifted cake flour (spooned & leveled)*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) canned coconut milk, at room temperature*
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 5 large eggs, at room temperature
  • 1 Tablespoon (15ml) pure vanilla extract
  • optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)
  • 6 ounces sweetened shredded coconut (about 2 loosely packed cups)
  • 1 and 1/2 cups homemade lemon curd (full recipe)
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 2 Tablespoons (30ml) coconut milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt
  • topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish
PREP
35M
SODIUM
345MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.