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Lemon Coconut Cake

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 pieces
Calories 450
A moist and flavorful cake combining the tang of lemons with the richness of coconut, perfect for any celebration.

Ingredients

Egg Whites

  • 5 large egg whites

Coconut Milk

  • 1 ½ cup canned unsweetened full-fat coconut milk (divided)

Coconut Flavoring

  • 1 tablespoon coconut flavoring or extract

Cake Flour

  • 3 cups cake flour

Granulated Sugar

  • 2 ⅓ cups granulated sugar

Baking Powder

  • 4 ½ teaspoons baking powder

Salt

  • ½ teaspoon salt

Unsalted Butter

  • 1 cup unsalted butter (softened to room temperature)

Butter

  • ½ cup butter

Granulated Sugar

  • 1 cup granulated sugar

Lemon Juice

  • 1 cup freshly squeezed lemon juice (about 3-4 lemons)

Lemons

  • 3 lemons zested lemons

Egg Yolks

  • 10 large egg yolks

Cream Cheese

  • 8 oz full-fat cream cheese (cubed and softened)

Powdered Sugar

  • 1 cup powdered sugar

Coconut Flavoring/Extract

  • 1 teaspoon coconut flavoring or vanilla extract

Salt

  • ¼ teaspoon salt

Heavy Cream

  • 2 ½ cups heavy cream

Sweetened Shredded Coconut

  • 1 ½ cups sweetened shredded coconut

Instructions 

  • Preheat oven and prepare cake pans.
  • Mix dry ingredients and creamed butter, then add egg yolks, lemon juice, and zest.
  • Whip egg whites to stiff peaks and fold into batter.
  • Bake until golden and cool completely.
  • Prepare lemon cream and coconut topping, then assemble and chill.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: fusion
Keyword: cake, coconut, lemon