I never imagined loving a cake as much as I love this lemon blueberry layer cake.
But I do now.
Lemon coconut cake, as in 3 deliciously moist buttery coconut cakes combined with homemade lemon curd, toasted coconut flakes, and cream cheese frosting. Finished with a “what just happened in my mouth because that was the best cake I’ve ever had” moment.
This lemon coconut cake, which you must make for every occasion this spring because of its massive crowd appeal and towering magnificence, is everything to my tastebuds. And your tastebuds will agree after that first slice.
- 3 cups (300g) sifted cake flour (spoon & leveled)1
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) coconut milk, at room temperature2
- 1/2 cup (120ml) buttermilk, at room temperature2
- 1 and 1/2 cups (345g; 3 sticks) 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) 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)
- Cream Cheese Frosting
- 8 ounces (225g) full-fat brick style cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons (30ml) coconut milk or heavy cream
- 1 teaspoon vanilla extract
- pinch salt
- topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish
- Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
for full recipes please see : sallysbakingaddiction.com