Well, my friends, I did not want to pass on my weirdness for lemon to my kids, so as soon as I made them, I forced them to sit down and eat it (well, maybe I did bribe them with a bowl of vanilla ice cream). They began to eat reluctantly, but were soon inspired and quickly downing that cake. They were hooked. Since then, we have made this cake so many times, it has become a regular around here. I will tell you, this one is definitely kid approved! IT is light, airy, refreshing and the perfect summer cake to enjoy on a hot day!
Check out what our friends over at Sally’s Baking Addiction had to say about this:
“Lemon, coconut, buttery, moist, tender… this is the cake of your dreams!”
See what I mean? Ugh, I just want a piece of this goodness at this very moment!
Ingredients
3 cups (300g) sifted Gold Medal cake flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) coconut milk, at room temperature
1/2 cup (120ml) Land O’ Lakes buttermilk, at room temperature
1 and 1/2 cups (345g; 3 sticks) Land O’ Lakes unsalted butter, softened to room temperature
1 cup (200g) Domino granulated sugar
1/2 cup (100g) packed Domino 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 here)
1 can Betty Crocker cream cheese frosting
Instructions
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.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
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Quick Tip: Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.
Thanks again to Sally’s Baking Addiction for this amazing recipe.
