Ingredients:
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– Zest of 2 lemons
– 1 cup coconut milk
– 1/2 cup shredded coconut
For the Lemon Curd Filling:
– 1/2 cup fresh lemon juice (about 2-3 lemons)
– Zest of 2 lemons
– 1/2 cup granulated sugar
– 3 large eggs
– 6 tablespoons unsalted butter, cut into small pieces
For the Frosting:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– 1/4 cup coconut milk
– 1/2 cup shredded coconut (for decorating)
Instructions:
1. Prepare the Cake:
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
– In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
– Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, coconut extract, and lemon zest.
– Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
– Fold in the shredded coconut.
– Divide the batter evenly between the prepared cake pans and smooth the tops.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Lemon Curd Filling:
– In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs.
– Add the butter and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7-10 minutes.
– Remove from heat and strain the lemon curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
3. Make the Frosting:
– In a large bowl, beat the butter until creamy.
– Gradually add the powdered sugar, one cup at a time, beating well after each addition.
– Add the vanilla extract, coconut extract, and coconut milk. Beat until the frosting is light and fluffy.
4. Assemble the Cake:
– Place one cake layer on a serving plate. Spread a layer of lemon curd over the top.
– Place the second cake layer on top of the lemon curd.
– Frost the top and sides of the cake with the coconut frosting.
– Sprinkle the shredded coconut over the top and sides of the cake for decoration.
5. Serve:
– Slice and serve the Lemon Coconut Cake. Enjoy!
