Ingredients for Coconut Cake With Fluffy Icing
- Fresh Lemon Juice
- Cornstarch
- 2 cups granulated sugar
- Egg Yolks
- 1/4 cup (1/2 stick) unsalted butter, softened, for the filling
- Lemons, Zest Of
- 1/2 teaspoon salt
- Cake Flour
- 2 teaspoons baking powder
- 4 large eggs
- 1 teaspoon vanilla extract
- Canned Unsweetened Coconut Milk
- Egg Whites
- Corn Syrup
- Cream Of Tartar
- Sweetened Coconut
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How to Make Coconut Cake With Fluffy Icing
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Make the Lemon Filling:** While cakes are cooling, whisk together lemon juice, lemon zest, powdered sugar, and butter until smooth and creamy.
- Once cakes are completely cool, level the tops if needed. Spread half of the lemon filling over one cake layer. Top with the second cake layer and frost the entire cake with the fluffy icing.
- **Make the Fluffy Icing:** Beat the butter until light and fluffy. Gradually add the powdered sugar, beating until combined. Add the vanilla and milk, and beat until light and fluffy and the desired consistency is reached.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
395g
Fat
151g
Carbs
45g
