Go Back
–+ servings
sliced lemon coconut cake on a cake stand

Lemon Coconut Cake

Print Recipe
Layers of moist and tender coconut cake filled with fresh homemade lemon curd and frosted with the fluffiest Chantilly frosting.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 878
Author Annalise Sandberg

Equipment

Ingredients

 For the Coconut Cake:

  • 5 large egg whites
  • 1 ½ cup canned unsweetened full-fat coconut milk , divided
  • 1 tablespoon coconut flavoring
  • 3 cups cake flour
  • 2 ⅓ cups granulated sugar
  • 4 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter , softened to room temperature

For the Lemon Curd Filling:

  • ½ cup butter
  • 1 cup granulated sugar
  • 1 cup freshly squeezed lemon juice , about 3-4 lemons
  • 3 lemons , zested
  • 10 large egg yolks

For the Chantilly Frosting:

  • 8 oz full-fat cream cheese , cubed and softened
  • 1 cup powdered sugar
  • 1 teaspoon coconut extract or vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cup heavy cream
  • 1 ½ cups sweetened shredded coconut
US Customary - Metric

Instructions

To make the cake:

  • Preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line with parchment paper. (See Notes)
  • In a small bowl, lightly whisk together the egg whites, ½ cup of the coconut milk, and coconut flavoring just until combined.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
  • Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
  • Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
  • Since these coconut cake layers are so soft and tender, I prefer to wrap them in plastic wrap and chill them completely in the fridge to firm them up a bit before assembling the layer cake.

To make the lemon curd filling:

  • Add butter, ½ cup sugar, zest from the lemons, and lemon juice to a saucepan and bring to a simmer, stirring occasionally.
  • In another bowl, combine the egg yolks with the remaining ½ cup sugar. Slowly add the hot lemon juice mixture into the egg yolk mixture, whisking continuously. When fully combined, return the mixture to the saucepan and continue to cook over medium heat until thickened and the whisk leaves a trail in the curd.
  • Remove from heat and pass through a mesh strainer set over a bowl to remove the zest and any egg clumps. Place plastic wrap directly on top of the curd and let it set in the fridge until completely cooled, 1-2 hours.
  • Store in the fridge for up to 2 weeks. (Lemon curd can also be frozen for several months.)

To make the Chantilly frosting:

  • Add cream cheese, powdered sugar, coconut/vanilla extract, and salt to a bowl of a stand mixer fitted with the whisk attachment. Beat on medium high speed for 3-4 minutes, stopping to scrape down the bowl and whisk as needed, until smooth (it will be very thick).
  • Add the heavy cream to the mixing bowl in 3 additions, mixing on medium low speed until combined. Then scrape down the bowl and mix on medium high speed for about 1 minute until thick and frosting holds medium peaks.

To assemble the cake:

  • Place one cake layer on a plate or cake stand. Add a small amount of frosting to a piping bag and pipe a "dam" around the edges of the cake.
  • Spoon a heaping ½ cup of lemon curd onto the cake and carefully spread it into an even layer inside the dam of frosting (if you have 9-inch cakes you will need slightly more lemon curd). Carefully place another cake layer on top.
  • Make another frosting dam and fill the center with lemon curd. Place the final cake layer on top.
  • Cover the cake with the Chantilly frosting, starting on top and then using a spatula to work it down the sides. Use your hands to gently press the sweetened coconut onto the sides of the cake and sprinkle coconut generously on top.
  • Chill the cake for at least 1 hour before serving. You can serve it straight from the fridge, or let it come to room temperature a bit.

Notes

  • This recipe uses just about one 13.5-oz can of unsweetened coconut milk. Do not use "coconut cream" or coconut milk from a carton as these products are not the same.
  • The cake can be baked in either 8 or 9-inch pans. 8-inch pans will yield a taller cake with thicker cake layers. 9-inch pans will yield a wider, shorter cake. If you have 8-inch pans I recommend baking 3 layers to avoid overflowing your pans, but if you have 9-inch pans you can bake either 2 or 3 layers.
  • Take your time with this layer cake! Bake the cake layers and make the lemon curd one day, then the next day make the frosting and put it all together.

Nutrition

Calories: 878kcal | Carbohydrates: 109g | Protein: 8g | Fat: 47g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 217mg | Potassium: 362mg | Fiber: 2g | Sugar: 83g | Vitamin A: 1255IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg