Lemon Coconut Cake

I have to talk about this cake for a minute. I made it for the home wedding for Bens sister and it was a huge hit. The recipe has had to be sent out to people who liked it that much. Sadly, I did not get an inside picture as it was cut up and distributed before I could, but I was so impressed with how it turned out! It looked like a proper cake – the layers were even, the icing held up really well and the lemon curd in the middle.

I will post the original recipe and then note my variations.

Lemon coconut cake 

Ingredients (serves 10)

  • 250g butter, softened
  • 2 teaspoons lemon rind
  • 2 teaspoons vanilla essence
  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour
  • 1 cup milk
  • 1/2 cup lemon butter (I made lemon curd instead)
  • 1 1/2 cups shredded coconut
    Fluffy frosting (I made coconut swiss meringue buttercream instead.)
  • 2 eggwhites
  • 1 cup caster sugar

 Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper.  
  2. Place butter, lemon rind, vanilla and sugar in a bowl. Using an electric mixer, beat until light and fluffy.  
  3. Add eggs, 1 at a time, beating after each addition. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.  
  4. Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.  
  5. Make Fluffy frosting: Place eggwhites, sugar and 2 tablespoons cold water in a bowl. Whisk to combine. Place bowl over a pan of simmering water. Using an electric mixer, beat mixture for 8 to 10 minutes or until stiff peaks form. Remove bowl from heat. Beat for 5 minutes or until cool.  (I made swiss meringue buttercream flavoured with coconut essence. It holds up a lot better. Try this recipe.)
  6. Using a serrated knife, cut cake in half crossways. Place base on a plate. Spread lemon butter (or lemon curd) over base. Spread 1 cup frosting over lemon layer (I omitted this). Sprinkle with 1/2 cup coconut. Sandwich together with cake top. Spread remaining frosting over top and side of cake. Sprinkle 1/4 cup coconut over top of cake. Press remaining coconut into side of cake. Serve.
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5 responses to “Lemon Coconut Cake

  1. That’s the ultimate compliment isn’t it! When people ask for the recipe. It looks gorgeous! :D

  2. Ah – it looks beautiful! Did you send people the real recipe, or send them a fake one so they can’t make one as good as yours? ;)

    • hehe the real recipe! I didnt think of that!! Although, that said, whether they know to make lemon curd instead of lemon butter and swiss meringue buttercream… well, thats a whole different story.

  3. I’m gonna try this out. Maybe I can serve this during my house blessing. Thanks for this! =)

  4. Looks gorgeous, love the flavour combination & frangipanis

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