Lemon Coconut Naked Cake with Whipped Vanilla Buttercream.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-layer coconut cake infused with lemon, drizzled with honey-lemon syrup, and frosted with whipped vanilla buttercream. Moist, tender, and richly coconutty with bright citrus notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup melted coconut oil, cooled
- 1/2 cup plain greek yogurt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup canned full fat coconut milk
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon lemon zest
- 1 cup shredded sweetened coconut, plus more for layering
- 1/4 cup lemon juice
- 1/3 cup honey
- 3 sticks (1 ½ cups) salted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract, or vanilla bean powder
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 517mg
- Total sugar
- 51g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 517MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.