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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!
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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!
Course Dessert
Cuisine American
Keyword The Best Coconut Cake with Lemon Curd Filling
Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Author Debby - www.AFeastfortheEyes.net

Equipment

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.