Coconut and Lemon Curd Cake Recipe

Name: Coconut and Lemon Curd Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for pans; 1 (18 1/4 ounce) box yellow cake mix; 1 1/2 cups sugar; 2 egg whites; 1/4 teaspoon cream of tartar; 1/8 teaspoon salt; 1/3 cup water; 1 (11-ounce) jar lemon curd; 1 lemon, zest finely grated; 1 1/2 cups sweetened flaked coconut

Servings: persons

1
Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans.
2
Prepare and bake the cake according to the package directions.
3
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4
In a heatproof bowl on the top of a double boiler, being sure that the bottom of the bowl does not touch the water, add the sugar, egg whites, cream of tartar, salt, and water.
5
Beat with an electric mixer for 1 minute.
6
Remove the bowl from the heat and continue to beat, on high speed, for 7 minutes.
7
In a small saucepan, heat the lemon curd gently over medium-low heat or microwave it for 20 seconds on medium power, just to soften.
8
Stir in the lemon zest.
9
Cut each cake layer in half horizontally.
10
Frost each layer with a layer of curd, frosting and coconut.
11
Top it with another layer of cake and frosting, and repeat with all the layers.
12
Frost the top and sides of the cake and cover with the coconut.
13
Store wrapped in an airtight container in the refrigerator.
14
When ready to serve, remove the cake from the refrigerator and slice.
15
The cake will keep in the refrigerator for 3 to 5 days.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Butter, for pans, 1 (18 1/4 ounce) box yellow cake mix, 1 1/2 cups sugar, 2 egg whites, and more.

Yes, Coconut and Lemon Curd Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut and Lemon Curd Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions