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Lemon Coconut Cake
Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good!
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray and set aside.
2
Add 1 cup softened unsalted butter and 1 ½ cup granulated sugar to the bowl of a stand mixer and beat with the paddle attachment at medium-high speed until light and fluffy, about ⏱️ 3 minutes. Add 1 cup cream of coconut and beat until smooth, scraping down the sides and bottom of the bowl as needed.
softened unsalted butter1 cup½ cup softened unsalted buttercream of coconut1 cup
3
Add in 4 large room temperature eggs one at a time, mixing until fully incorporated before adding the next egg. Add ½ teaspoon coconut extract, ½ teaspoon lemon extract, 1 tablespoon lemon zest, and 1 cup whole milk then mix on medium-low until combined.
large room temperature eggs4lemon zest1 tablespoonwhole milk1 cupmilk3 tablespoons
4
Sift together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl. In 2-3 additions, add the flour mixture into the sugar mixture until combined. Beat on medium for ⏱️ 2 minutes, then fold in 1 cup shredded sweetened coconut by hand.
baking powder2 teaspoonsshredded sweetened coconut1 cuptoasted shredded sweetened coconut1 cup
5
Pour the batter into the prepared pan and bake for ⏱️ 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
6
Allow the cake to cool completely before frosting.
7
Frosting
8
Add ½ cup softened unsalted butter to the bowl of a stand mixer and beat with the paddle attachment until light and fluffy, about ⏱️ 2-3 minutes. Add 4 cups powdered sugar and mix on low speed until combined.
softened unsalted butter1 cup½ cup softened unsalted butterpowdered sugar4 cups
9
Add 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 3 tablespoons milk and mix on medium speed until smooth and combined, scraping down the sides and bottom of the bowl as needed.
lemon juice2 tablespoonslemon zest1 tablespoonwhole milk1 cupmilk3 tablespoons
10
Spread the frosting evenly over the top of the cooled cake and top with 1 cup toasted shredded sweetened coconut before serving.
shredded sweetened coconut1 cuptoasted shredded sweetened coconut1 cup
Nutrition Facts
calories
767 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
3 g
sugar Content
88 g
sodium Content
303 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
126 mg
carbohydrate Content
111 g
saturated Fat Content
24 g
unsaturated Fat Content
8 g
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