If I could only taste this with my eyes I wouldn’t stop staring! In fact, I can’t even stop staring at it now. This delicious lemon coconut cake is super moist and fluffy and has a beautiful snowy white frosting, sprinkled with a dusting of coconut flakes to top it off. There’s one thing I’d like you to pay attention to; make sure you’re using cake flour instead of all-purpose flour. It makes a huge difference in the end result!
Sandwiched in between three layers of cake is a smooth homemade lemon curd. This is where you can take a shortcut and get store-bought lemon curd instead! You won’t be able to stop at just one slice so you can only hope there will be leftovers – but there’s no guarantee! Go ahead – indulge! This is perfect for a spring get together or even an Easter dessert.
Image courtesy of Sally’s Baking Addiction
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Make sure all the ingredients are room temperature.
I couldn’t resist commenting. Very well written!