Coconut Layer Cake With Lemon Filling Recipe

Name: Coconut Layer Cake With Lemon Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 cup butter, softened (2 sticks); 2 cups sugar; 1 teaspoon coconut extract; 1 teaspoon pure vanilla extract; 4 large eggs; 1 cup buttermilk; 1 cup prepared lemon curd; fluffy white frosting; 3 cups dried sweetened flaked coconut; 2 cups heavy cream; 1 cup confectioners' sugar; 12 lb cream cheese, at room temperature; ¼ teaspoon coconut extract

Servings: persons

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup butter, softened (2 sticks)
2 cups sugar
1 teaspoon coconut extract
1 teaspoon pure vanilla extract
4 large eggs
1 cup buttermilk
1 cup prepared lemon curd
fluffy white frosting
3 cups dried sweetened flaked coconut
2 cups heavy cream
1 cup confectioners' sugar
12 lb cream cheese, at room temperature
¼ teaspoon coconut extract

1
Heat oven to 350F Grease and flour three 8-inch-round cake pans.
2
In bowl, stir together flour, baking powder and baking soda, mixing well.
3
In large mixer bowl, at medium speed, beat together butter and sugar until light and fluffy.
4
Mix in extracts.
5
One at a time, beat in eggs.
6
Alternately beat in flour and buttermilk, ending with flour.
7
Using a rubber spatula, scrape bowl.
8
Pour batter into prepared cake pans; smooth cake tops with spatula.
9
Bake until wooden pick inserted into centers of layers comes out clean, around 30 minutes.
10
Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks.
11
Meanwhile, prepare frosting:.
12
In bowl, using mixer on medium-high speed, whip together cream and 1/2 cup confectioners' sugar until stiff peaks form, about 2 minutes.
13
In separate bowl, beat together cream cheese and remaining 1/2 cup sugar until light and fluffy, about 5 minutes.
14
Using a rubber spatula, fold cream cheese mixture into whipped cream.
15
Fold in coconut extract.
16
On cake plate or stand, place first layer top side down.
17
Spread with half of lemon curd.
18
Add second layer top side down; spread with remaining lemon curd.
19
Add third layer top side up.
20
Frost sides and top of cake with frosting; sprinkle sides and top with coconut.

6924

kcal

Calories

608

Fat

280

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 cup butter, softened (2 sticks), and more.

Yes, Coconut Layer Cake With Lemon Filling 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.

Coconut Layer Cake With Lemon Filling

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