DELICIOUS LEMON COCONUT CAKE
Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. Some people think that it is the best cake they’ve ever eaten.
The very Best From Scratch Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!
I have NEVER made a cake from scratch successfully! today however, that all changed .. this cake is so easy I will bake it forever! Moist, light, and EASY.
I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I’ve ever made. Will definitely make it again!
Give me ALL the coconut desserts. Maybe because it looks like soft fluffy snow? Or maybe because when added to the top of this gorgeous Lemon Coconut Cake it becomes the most delicious thing you’ve ever eaten.
That was the most easiest cake to make & so moist, I used all the lemon rind of a large lemon and only put less than half a cup of cane sugar as I thought the sugar was excessive in the recipe & added a touch more coconut. For the Frosting I used the following 270 mls coconut cream, 2 1/2 cup icing sugar, 1 cup margarine- with desiccated coconut on the top. YUMO!!!! Big hit- husband & parents loved it & they hate coconut- great recipe- will make again & again
1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
Lemon Filling (see below)
Cream Cheese Frosting (see below)
2 cups sweetened flaked coconut
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean …