Zutaten für Coconut Lemon Layer Cake
- 1 1/2 cups unsalted butter
- 3 cups granulated sugar
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 large egg whites
- zest of 2 lemons
- 1/2 cup fresh lemon juice
- 4 large eggs
- 2 cups heavy cream
- toasted coconut flakes (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Lemon Layer Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Coconut Lemon Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy using an electric mixer.
- In a separate bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk and 1 teaspoon vanilla extract.
- Gradually add half of the coconut milk mixture to the creamed butter and sugar, beating until well combined.
- In another bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the remaining coconut milk mixture until fully incorporated. The batter will be thick.
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter until no streaks remain.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While cakes bake, prepare the lemon curd:
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/2 cup fresh lemon juice, the zest of 2 lemons, and 4 large eggs.
- Cook over medium heat, whisking constantly, until the curd thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and strain through a fine-mesh sieve to remove lemon zest and any egg bits.
- Whisk in 1/2 cup (1 stick) unsalted butter, a tablespoon at a time, until smooth and glossy.
- Refrigerate the lemon curd for at least 1 hour to chill completely.
- Once the cakes are completely cool, level the tops if necessary. Spread half of the chilled lemon curd between the cake layers.
- In a chilled bowl, beat 2 cups heavy cream until stiff peaks form. Gently fold in the remaining lemon curd.
- Frost the top and sides of the cake with the lemon whipped cream.
- Chill the frosted cake for at least 30 minutes before serving.
- Garnish with toasted coconut flakes before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
196g
Fat
121g
Carbs
23g
