Coconut Lemon Cake Recipe

Ingredients for Coconut Lemon Cake

• All Purpose Flour
• 8 large eggs
• 1 teaspoon salt
• 1 ¼ cups granulated sugar
• Zest of 1 orange
• Lemons, Rind Of
• Lemon, Juice Of
• ½ cup shredded coconut
• 2 tablespoons cornstarch
• 4 tablespoons butter + ½ cup (1 stick) unsalted butter
• Unsalted Butter
• 2 cups powdered sugar
• Fresh Lemon Juice
• Lemon, Rind Of

How to Make Coconut Lemon Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Set aside.
3. In a large heatproof bowl set over a pan of simmering water, whisk 6 large eggs until frothy.
4. Gradually add ¾ cup granulated sugar, whisking constantly until the mixture is thick and pale yellow, about 10 minutes. The mixture should leave a ribbon trail when the whisk is lifted.
5. Remove from heat. Stir in the zest of 1 orange, ½ cup shredded coconut, and 1 tablespoon lemon juice.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
7. Divide batter evenly between the prepared pans.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
10. While cakes cool, prepare the lemon custard:
11. In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup cold milk until smooth.
12. In a separate bowl, whisk together the remaining 2 large eggs.
13. In a medium saucepan, combine the zest of 1 lemon, ¼ cup lemon juice, ½ cup granulated sugar, 4 tablespoons butter, and 1 cup water.
14. Bring to a simmer over medium heat.
15. Whisk in the cornstarch mixture and the eggs, whisking constantly until the mixture thickens (about 5 minutes).
16. Remove from heat and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool.
17. Prepare the frosting: Cream together ½ cup (1 stick) unsalted butter and 2 cups powdered sugar until smooth. Add lemon zest to taste and enough lemon juice to reach desired consistency.
18. Once cakes are completely cool, spread a layer of lemon custard between the cake layers.
19. Frost the top and sides of the cake with the lemon buttercream frosting.
20. Gently press shredded coconut onto the sides of the frosted cake.