The tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. It’s no wonder some people think that it is one of the best cakes they’ve ever eaten.
Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good!
A soft, spongey cake that is filled with sweet flavors and topped with a kick of lemon is totally my thing! If you love cakes like this as much as I do then go ahead and try this Blueberry Lemon Pound Cake, Black Forest Cake or this incredible Praline Apple Bundt Cake.
Ingredients:
For the cake:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- Lemon Filling (see below)
- Cream Cheese Frosting (see below)
- 2 cups sweetened flaked coconut
Lemon filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks, lightly beaten
- 2 teaspoons grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tablespoons butter
Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 (16-oz.) package powdered sugar
- 1 teaspoon vanilla extract
Toasted Coconut
- shredded or flaked coconut
Continue reading instructions & video on the next page
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