Tangy And Yummy Lemon Coconut Cake

A tangy mix of coconut and lemon!

This cake with the tangy lemon flavored filling in between the deliciously creamy white cake steals the show! This is an ideal summer night party treat. Made with butter, eggs milk, lemon curd, and flour, this cake is oh-so-fudgy and delectable.

The lemon filling made with cornstarch eggs, grated lemon and lemon juice makes it a tangy, spicy and creamy delight. The frosting made of cream and cheese with the vanilla essence makes for an amazingly soft and creamy frosting. The coconut shreds on the top make it a crunch to munch on during the scorching summer heat!

So fold up your sleeves and treat yourself with this delight!

To see full recipe, click the link below!

 

 

 

Lemon Coconut Cake

Photo: sallysbakingaddiction.com

Ingredients:

3 cups (300g) sifted cake flour (spoon & leveled)1
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) coconut milk, at room temperature2
1/2 cup (120ml) buttermilk, at room temperature2
1 and 1/2 cups (345g; 3 sticks) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
5 large Eggland’s Best eggs, at room temperature
1 Tablespoon (15ml) vanilla extract
optional: 1 teaspoon coconut extract
6 ounces sweetened shredded coconut (about 2 loosely packed cups)
1 and 1/2 cups homemade lemon curd

CREAM CHEESE FROSTING
8 ounces (225g) full-fat brick style cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
2 Tablespoons (30ml) coconut milk or heavy cream
1 teaspoon vanilla extract
pinch salt
topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish

 

 

 

 

For the recipe: Click Here

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