The Best Coconut Cake with Lemon Curd Filling and Coconut Cream Frosting

This Coconut Cake ended up with exacted what I was looking for! I wanted a white coconut cake, that would be moist and would have a perfect balance of coconut. I used coconut milk powder, coconut flavor and buttermilk. The middle of the cake was filled with lemon curd. The frosting is made with buttercream, coconut creme, and a balance of almond, vanilla and coconut extract. Coconut flakes were toasted, and then pressed onto the cake. At last, I created a cake recipe that was tender and moist. The balance of the lemon curd was perfect with the sweetness of the buttercream frosting. Success!

 

**If you’ve been a regular visitor to my blog, I thank you! Welcome to my remodeled Blog Kitchen.  We’ve repainted it, decluttered it, and added some update social media buttons– from Pinterest to Instagram.  I’m very happy with the new and modern look, and I hope you find this to be user friendly.

It just doesn’t seem right that the height of Diet Season falls smack in between
Thanksgiving, Christmas and Superbowl or Valentine’s Day, does it?  So, I don’t feel guilty that I’m sharing a cake recipe, a few weeks before the next onslaught of holidays are almost upon us.  Do you really want to know that Super Bowl Sunday is just a few weeks away? Hello, Guacamole, Chili and all the non-health food fixin’s!

My bestie, of over 35 years, loves coconut cake. So, when Craig and I drove almost 90 miles to visit her, I promised that I’d make her favorite cake for dessert.  I’ve made Ina Garten’s  and America’s Test Kitchen’s Coconut Cake.  Both of those recipes do have their virtues. Ina’s is good– especially if you love cream cheese frosting–but it’s really more of a white cake with coconut flakes in the frosting.  ATK’s cake was also good, albeit a bit “dry” (and I’m pretty cautious about not overbaking my cakes).  However, the Coconut Swiss Buttercream is the star of this cake– silky and loaded with four sticks of butter!

This time, I wanted to try a different route. I wanted a moist white cake, that tastes like coconut. I also wanted a frosting (with only one stick of butter) that would taste like coconut–and then I wanted to add toasted coconut to finish off the whole cake.  If you absolutely hate coconut, just leave out any coconut related ingredients. This cake will yield a moist white cake. 

I adapted a recipe from King Arthur Flour, because I had purchased a bag of their Coconut Milk Powder, and a bottle of Coconut Flavor.  I didn’t have a bag of their Queen Guinevere Cake Flour, but I always have their Unbleached Cake Flour on hand, so that’s what I used.

Instead of separating six eggs, for the whites only, I used Liquid Egg Whites. I also used buttermilk, instead of regular milk.  I took a gamble that the buttermilk would be a help in my quest for a tender and moist white cake.  See the baked white cakes, and those silver “bands” around the cake pan? I believe they really do work!  My cakes bake more evenly.

For the frosting, I used powdered sugar, butter, vanilla and coconut extract– and about 1/2 cup of coconut cream (not to be confused with coconut milk).

I decided to add a layer of Meyer Lemon Curd, that I made (and canned) a while ago.  Lemon Curd is super easy to make, and I’ll show you how right here.  Or, you can buy a jar of it, which you can easily find at most grocery stores.  I figured that the lemon tartness would tone down the sweetness of the  buttercream frosting.

Here’s a really cool frosting tip that works great!  I’m not fond using disposable frosting bags (they’re expensive and wasteful), and the zip-loc bag things works “okay”.  I just prefer a piping bag.  So, here’s what I do– on a sheet of plastic wrap, I plop a mound of frosting. Then, I grab both ends and swing it around until the ends look like this.

Begin by piping a “wall barrier” around the bottom layer of the cake, and then spread a generous cup full of lemon curd.

The beauty of this cake, is that you don’t have to be meticulous about how you frost the outside.  Once frosted, I added toasted coconut (you could leave it un-toasted, if you prefer).  It’s helpful to hold the cake over a baking tray, to catch excess coconut.

Anytime that I bring a cake to a party or event, it’s a given that one slice will be missing.  My friends are used to it, now. I have to slice into it, so I can photograph it. Plus, I wouldn’t want to serve a cake that isn’t any good, would I?

TASTING NOTES: Well, is this the coconut cake?  First, it has a  tender crumb and it’s very moist.  I taste a perfect balance of coconut, with a slight hint of vanilla.  The frosting is sweet, of course, with notes of coconut and I love the chewy crunch of the toasted coconut flakes.  Ah, the lemon curd. Yes, that’s a great combination– tart lemon, sweet frosting, tender cake.  Yep, I’m happy with this recipe… but, I don’t dismiss Ina’s nor America’s Test Kitchen.  So, now I you have three versions to choose from!

So was my friend.  I took home a few slices, and they are individually wrapped in plastic wrap and in the freezer.  When temptation calls me, to eat a slice, I know that I have to wait at least a half hour for it to thaw.  This is a good way for me to resist eating all of it!  So, you see, I can still practice moderation.

Just don’t offer me a plate full of Rice Krispie Treats. This is where I get into trouble.  I can eat the entire pan, if left to my own devices.  There’s something about…oh, never mind.

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The Best Coconut Cake with Lemon Curd Filling and Coconut Buttercream Frosting

This Coconut Cake ended up with exactly what I was hoping for! I wanted a white coconut cake, that would be moist and would have a perfect balance of coconut. I used coconut milk powder, coconut flavor and buttermilk. The middle of the cake was filled with lemon curd. The frosting is made with buttercream, coconut creme, and a balance of almond, vanilla and coconut extract. Coconut flakes were toasted, and then pressed onto the cake. At last, I created a cake recipe that was tender and moist. The balance of the lemon curd was perfect with the sweetness of the buttercream frosting. Success!

Prep Time45 minutes mins

Cook Time35 minutes mins

Cooling Time1 hour hr

Total Time2 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: The Best Coconut Cake with Lemon Curd Filling

Author: Debby – www.AFeastfortheEyes.net

Equipment

• 2 9" cake pans

Ingredients

HOMEMADE LEMON CURD (OR use store bought)

• 3/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 3/4 cup sugar
• 1/2 cup unsalted butter cubed
• 3 cups King Arthur Flour unbleached cake flour 12-ounces
• 2/3 cup coconut milk powder 2.5-ounces
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup plus 2 tablespoons unsalted butter 5-ounces
• 1 1/2 cups sugar 10-ounces
• 6 large egg whites about 1 1/4 cups; packaged liquid egg whites work fine, too
• 1 1/2 cups buttermilk at room temperature, 12-ounces
• 1 1/2 teaspoons vanilla extract
• 4 drops coconut flavoring
• 3 eggs

FROSTING:

• 3/4 cup creme of coconut not coconut milk
• 1/2 cup unsalted butter 1 stick, 4-ounces
• 5 1/2 cups confectioners’ sugar divided, 22-ounces
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract optional
• 3 to 4 drops strong coconut flavoring

Instructions

EASY HOMEMADE LEMON CURD, OPTIONAL: (can use store bought instead)

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
• Cook over medium-low heat until thick enough to hold marks from the whisk, and the first bubble appears on the surface, about 6 minutes. Remove from heat.
• The curd should be stored in the refrigerator, in a tight-fitting jar, for up to 1 week.

CAKE:

• Preheat oven to 350°. Prepare baking pans with non-stick spray and parchment paper.
• Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside.
• In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after 2 minutes of beating, and beat for at least 3 minutes more. Add 1/4 of the dry ingredients, mix until combined, and scrape the mixing bowl.
• Combine the egg whites, buttermilk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined.

  Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute.
• Divide the batter between the 2 prepared cake pans, and wrap the outsides with the soaked cake strips. If you don’t have cake strips, place the pans in larger pans and fill the water halfway up the sides of the layers.

  Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. NOTE: I tend to check my cakes 5 minutes before the recommended baking time, so avoid over baking my cakes.
• Remove from the oven and place on a rack; remove the cake strips (is using). Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting.
• While cakes are cooling, spread shredded coconut on a rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
• Cream the butter with 2 cups confectioners’ sugar in a large mixing bowl.

  Beat in the salt, vanilla, coconut extract, and almond extract (if using) until the mixture is smooth.

  Add the cream of coconut and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners’ sugar until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.

TO DECORATE CAKE:

• If using the lemon curd for the middle layer, pipe or spread a thick circle of frosting around the cake as a "dam" for the lemon curd.

  Fill the middle with 1 generous cup of lemon curd.

  Frost the top and sides of the cake. Don't worry about it looking perfect, because you'll be adding the toasted coconut all around the cake.
• I like to hold the cake over a baking sheet with one hand, scooping up the toasted coconut and pressing evenly all around the cake. That way, you can scoop up any coconut that falls on the baking sheet for re-use. Press the coconut all around the top and sides of the cake.
• Keep refrigerated until ready to slice and serve. I like to bring the cake to room temperature for about 30 minutes.

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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