Name: Lemon Curd Coconut Cake
Prep time: 30 min
Cook time: 28 min
Total time: 1 h
Cuisine: American
Ingredients: 5 large egg whites (room temperature); ¾ cup milk (180 ml); ¾ cup unsalted butter (about 170 g, softened); 1 ¾ cups granulated sugar (about 350 g); 2 teaspoons vanilla extract (10 ml); 2 ½ cups cake flour (about 300 g); 1 tablespoon baking powder (about 12 g); ⅛ teaspoon salt; 1 cup shredded sweetened coconut (about 80–90 g); 1 ½ cups lemon curd (about 360 g); 8 oz cream cheese (225 g, brick-style, softened); ½ cup unsalted butter (about 115 g, softened); 3 cups confectioners’ sugar (about 360 g); 2 tablespoons heavy cream (30 ml); 1 teaspoon vanilla extract (5 ml); Pinch of salt; Sweetened Shredded Coconut; Lemon Slice

Description

This delightful Lemon Curd Coconut Cake combines light and airy layers with a creamy frosting, perfect for any celebration.

Ingredients

Scale

5 large egg whites (room temperature)
¾ cup milk (180 ml)
¾ cup unsalted butter (about 170 g, softened)
1 ¾ cups granulated sugar (about 350 g)
2 teaspoons vanilla extract (10 ml)
2 ½ cups cake flour (about 300 g)
1 tablespoon baking powder (about 12 g)
⅛ teaspoon salt
1 cup shredded sweetened coconut (about 80–90 g)
1 ½ cups lemon curd (about 360 g)
8 oz cream cheese (225 g, brick-style, softened)
½ cup unsalted butter (about 115 g, softened)
3 cups confectioners’ sugar (about 360 g)
2 tablespoons heavy cream (30 ml)
1 teaspoon vanilla extract (5 ml)
Pinch of salt
Sweetened Shredded Coconut
Lemon Slice

Cook Mode Prevent your screen from going dark

Instructions

Prepare three small cake tins, about 6 inches each, by lightly coating them with baking spray. Line the bottoms with parchment and set them aside.
In a separate bowl, gently whisk the egg whites with a quarter cup of milk until the mixture looks lightly foamy and well combined.
Using a stand mixer with the paddle, or a handheld mixer, cream the butter, sugar, and vanilla together on medium speed for a few minutes, until the mixture is smooth and pale.
Sift in the cake flour, baking powder, and salt, then mix just until incorporated. Slowly pour in the egg white mixture and beat until everything comes together nicely.
Add the remaining milk and continue mixing for another few minutes, scraping down the bowl when needed, until the batter is smooth and slightly airy.
Fold in the coconut with a gentle hand so you do not lose that light texture.
Divide the batter evenly between the prepared tins and bake in a preheated oven at 350°F (175°C) for about 28 minutes.
The cakes should be lightly golden and spring back when touched. Remove them from the oven and allow them to cool completely on a wire rack before assembling.
Beat the butter and cream cheese together until creamy and well blended, about 3 to 4 minutes.
Add the confectioners’ sugar, vanilla, and a splash of heavy cream, then continue beating until the frosting turns soft, light, and fluffy.
Place one cake layer onto your serving plate. Spread a thin layer of frosting over the top, then spoon about three quarters of a cup of lemon curd and smooth it gently.
Lay the second cake layer on top and repeat the same process with frosting and the remaining lemon curd. Finish with the final cake layer.
Cover the entire cake with the cream cheese frosting, smoothing it over the top and around the sides.
Take handfuls of coconut and gently press it along the sides and over the top so it adheres nicely.
If you like, finish with a slice of lemon on top for a simple, elegant touch.

Notes

This cake is best served chilled, allowing the flavors to meld beautifully.
For added coconut flavor, you can use coconut extract in the frosting.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg