Description
This Lemon Coconut Cake is a moist and flavorful dessert combining the tropical sweetness of coconut with the bright zest of lemon. Rich cream of coconut and coconut milk provide a tender crumb, while the lemon zest and extracts add a refreshing citrus note. Topped with a creamy lemon-coconut frosting and shredded sweetened coconut, this cake is perfect for gatherings or as a delightful treat anytime.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup cream of coconut
- 3 eggs, room temperature
- ½ teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup coconut milk
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
For the Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons coconut milk
- 1 cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) preparing for baking the cake.
- Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Cream of Coconut and Eggs: Beat in the cream of coconut until well incorporated. Then add the eggs one at a time, fully mixing each before adding the next.
- Add Extracts, Zest, and Milk: Mix in the coconut extract, lemon extract, vanilla extract, lemon zest, and coconut milk until everything is combined evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt to ensure an even distribution.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently to combine without overmixing.
- Fold in Coconut: Carefully fold in the shredded sweetened coconut into the batter, ensuring it is evenly dispersed.
- Prepare Pan and Bake: Grease a 9"x13" cake pan and pour the batter into it, spreading evenly. Bake for 35-40 minutes. If the cake browns too quickly, cover loosely with foil after 20 minutes. Bake until a knife inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for at least 1 hour before frosting to ensure the frosting doesn't melt.
- Make Frosting: Beat the softened butter with an electric mixer until lightened in color. Gradually blend in powdered sugar, lemon juice, lemon zest, and coconut milk. Continue beating until the frosting is creamy and smooth.
- Frost and Garnish: Spread the frosting evenly over the cooled cake. Sprinkle the top with shredded sweetened coconut for garnish. Serve and enjoy!
Notes
- Use room temperature eggs to ensure even mixing and lighter texture.
- If you cannot find cream of coconut, substitute with sweetened coconut milk but reduce other liquids slightly.
- Covering the cake with foil halfway through baking prevents over-browning on the top.
- For a more intense lemon flavor, increase lemon zest or add a little lemon extract to the frosting.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 1h 35m
- Cook Time: 40m
- Category: Dessert
- Method: Baking
- Cuisine: American
