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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Lemon 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.
How to Make Coconut Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Set aside.
- In a large heatproof bowl set over a pan of simmering water, whisk 6 large eggs until frothy.
- 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.
- Remove from heat. Stir in the zest of 1 orange, ½ cup shredded coconut, and 1 tablespoon lemon juice.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the lemon custard:
- In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup cold milk until smooth.
- In a separate bowl, whisk together the remaining 2 large eggs.
- 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.
- Bring to a simmer over medium heat.
- Whisk in the cornstarch mixture and the eggs, whisking constantly until the mixture thickens (about 5 minutes).
- Remove from heat and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool.
- 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.
- Once cakes are completely cool, spread a layer of lemon custard between the cake layers.
- Frost the top and sides of the cake with the lemon buttercream frosting.
- Gently press shredded coconut onto the sides of the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
253g
Fat
228g
Carbs
29g
