Coconut Cake with Lemon Curd recipe

Coconut Cake with Lemon Curd is, without a doubt, one of my absolute favorite desserts to bake and share. There’s something inherently joyful about the combination of rich, tropical coconut and bright, tangy lemon. It’s a flavor marriage that just works, creating a dessert that’s both comforting and invigorating. I first stumbled upon this recipe years ago when searching for something a little different for a summer gathering. I was immediately drawn to the idea of the creamy coconut cake layers contrasted with the vibrant lemon curd. The first time I made it, I was honestly blown away. The cake was incredibly moist, the lemon curd was the perfect balance of tart and sweet, and the whole thing was just utterly divine. Since then, it’s become my go-to for birthdays, celebrations, or even just a special weekend treat. Every time I bake it, it’s met with rave reviews. Friends and family always ask for the recipe, and it has a way of disappearing quickly no matter how much I make. If you’re looking for a cake that’s sure to impress, bursting with flavor, and surprisingly not too difficult to make, then you absolutely must try this Coconut Cake with Lemon Curd. It’s a slice of sunshine in every bite!

Ingredients

The magic of this Coconut Cake with Lemon Curd truly lies in the quality and combination of its ingredients. Each component plays a vital role in creating the final symphony of flavors and textures. Let’s break down what you’ll need for each part of this delectable dessert:

For the Coconut Cake:

• All-Purpose Flour: 3 cups. The foundation of our cake, all-purpose flour provides structure. Make sure to measure it correctly – spoon it into your measuring cup and level it off, rather than scooping directly from the bag, which can lead to using too much flour.
• Granulated Sugar: 2 cups. Sugar not only sweetens the cake but also contributes to its moistness and tenderness. Granulated sugar is ideal for its clean sweetness and ability to dissolve smoothly into the batter.
• Baking Powder: 3 ½ teaspoons. This is our leavening agent, responsible for giving the cake its light and airy texture. Ensure your baking powder is fresh for optimal rise.
• Salt: 1 teaspoon. Salt enhances the flavors of all the other ingredients, balancing the sweetness and bringing out the coconut essence.
• Unsalted Butter: 1 cup (2 sticks), softened. Using unsalted butter allows you to control the total salt content. Softened butter is crucial for creaming properly with the sugar, creating a light and fluffy base for the cake.
• Vegetable Oil: ½ cup. Vegetable oil adds extra moisture to the cake, resulting in a wonderfully tender crumb that stays moist for days.
• Large Eggs: 4. Eggs provide structure, richness, and moisture. They also emulsify the batter, helping to bind the wet and dry ingredients together. Use large eggs for consistent results.
• Coconut Extract: 2 teaspoons. Coconut extract amplifies the coconut flavor, giving the cake a pronounced tropical taste. Use a good quality extract for the best flavor.
• Vanilla Extract: 1 teaspoon. Vanilla extract enhances the overall flavor profile, adding warmth and depth. Pure vanilla extract is preferred for its superior taste.
• Buttermilk: 1 ¼ cups. Buttermilk adds a subtle tang and tenderizes the gluten in the flour, resulting in a moist and tender cake. If you don’t have buttermilk, you can make a substitute by adding 1 ¼ tablespoons of lemon juice or white vinegar to 1 ¼ cups of milk and letting it sit for 5 minutes to curdle slightly.
• Unsweetened Shredded Coconut: 1 ½ cups. This is the star ingredient! Unsweetened shredded coconut provides both flavor and texture. Toasted coconut can also be used for a deeper, nuttier flavor in the cake layers.

For the Lemon Curd:

• Fresh Lemon Juice: ¾ cup (from about 4-5 lemons). Freshly squeezed lemon juice is absolutely essential for the bright, tangy flavor of lemon curd. Bottled lemon juice lacks the same vibrancy and zest.
• Granulated Sugar: 1 ½ cups. Sugar sweetens the lemon curd and helps to thicken it.
• Unsalted Butter: ½ cup (1 stick), cut into cubes. Butter adds richness, creaminess, and shine to the lemon curd. Using unsalted butter allows you to control the salt level.
• Large Eggs: 4. Eggs are the primary thickening agent in lemon curd, giving it its smooth, custard-like texture.
• Large Egg Yolks: 2. Egg yolks add extra richness, color, and thickening power to the lemon curd, making it even more decadent.
• Lemon Zest: 2 tablespoons (from about 2 lemons). Lemon zest is crucial for amplifying the lemon flavor. Be sure to zest only the yellow part of the lemon, avoiding the bitter white pith underneath.

For the Cream Cheese Frosting:

• Cream Cheese: 1 cup (8 ounces), softened. Full-fat cream cheese is recommended for the best flavor and texture. Softened cream cheese is essential for a smooth, lump-free frosting.
• Unsalted Butter: ½ cup (1 stick), softened. Butter adds richness, flavor, and structure to the frosting. Softened butter is crucial for creaming properly with the cream cheese.
• Powdered Sugar: 4 cups. Powdered sugar sweetens and thickens the frosting, creating a smooth and fluffy texture. Sift the powdered sugar if it is lumpy to ensure a smooth frosting.
• Coconut Extract: 1 teaspoon. Coconut extract enhances the coconut flavor in the frosting, complementing the cake and lemon curd.
• Vanilla Extract: ½ teaspoon. Vanilla extract adds warmth and depth to the frosting.

Optional Garnishes:

• Toasted Shredded Coconut: For sprinkling on top of the frosted cake, adding visual appeal and a textural crunch.
• Fresh Lemon Slices or Twists: For a decorative touch and to reinforce the lemon flavor.
• Edible Flowers: For an elegant and colorful garnish, especially for special occasions.

Instructions

Now, let’s embark on the delightful journey of baking this Coconut Cake with Lemon Curd. While it may seem like a few steps, each component is straightforward, and the results are well worth the effort. Take your time, enjoy the process, and follow these instructions carefully:

Part 1: Making the Coconut Cake Layers

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking.
2. Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures the leavening and salt are evenly distributed throughout the dry ingredients.
3. Cream Butter and Oil: In a separate large bowl (or the bowl of a stand mixer), cream together the softened unsalted butter and vegetable oil until light and fluffy. This incorporates air into the mixture, which contributes to the cake’s texture.
4. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the coconut extract and vanilla extract. Mix until just combined.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
6. Fold in Coconut: Gently fold in the unsweetened shredded coconut until evenly distributed throughout the batter.
7. Divide Batter and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of each cake layer comes out clean. The cakes should be lightly golden brown and spring back lightly when touched.
8. Cool in Pans: Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling in the pans prevents the cakes from breaking apart while they are still warm and delicate. Ensure the cakes are completely cool before frosting and assembling.

Part 2: Making the Lemon Curd

1. Combine Ingredients in Saucepan: In a medium saucepan, whisk together the fresh lemon juice, granulated sugar, cubed unsalted butter, eggs, egg yolks, and lemon zest. Whisk until well combined.
2. Cook and Thicken: Cook over medium-low heat, stirring constantly with a whisk, until the curd thickens enough to coat the back of a spoon and reaches a temperature of 170-175°F (77-80°C). This usually takes about 8-10 minutes. It’s crucial to stir constantly to prevent the eggs from scrambling and to ensure a smooth curd. Use a candy thermometer or instant-read thermometer to monitor the temperature if you have one.
3. Strain (Optional but Recommended): Strain the lemon curd through a fine-mesh sieve into a heatproof bowl to remove any lumps or zest pieces for an ultra-smooth texture. This step is optional but will result in a perfectly silky curd.
4. Cool and Chill: Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled and thickened. The curd will thicken further as it cools in the refrigerator.

Part 3: Making the Cream Cheese Frosting

1. Cream Cream Cheese and Butter: In a large bowl (or the bowl of a stand mixer), cream together the softened cream cheese and softened unsalted butter until smooth and creamy. Ensure there are no lumps of cream cheese remaining.
2. Add Extracts: Stir in the coconut extract and vanilla extract. Mix until combined.
3. Gradually Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated after each addition. Once all the powdered sugar is added, increase the speed to medium and beat until the frosting is light, fluffy, and smooth. Be careful not to overbeat, as this can make the frosting too soft.

Part 4: Assembling the Cake

1. Level Cake Layers (Optional): If the cake layers are domed, use a serrated knife to carefully level the tops to create even layers. This is optional but will make stacking and frosting the cake easier.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Spread Lemon Curd: Spread a generous layer of chilled lemon curd evenly over the first cake layer, leaving a small border around the edge for the frosting.
4. Top with Second Layer: Carefully place the second cake layer on top of the lemon curd.
5. Repeat Curd Layer: Spread another generous layer of lemon curd evenly over the second cake layer, again leaving a small border.
6. Top with Final Layer: Place the final cake layer on top.
7. Frost the Cake: Frost the entire cake (top and sides) with the cream cheese frosting. You can create swirls, smooth it out, or use piping techniques for a more decorative finish.
8. Garnish (Optional): If desired, garnish the cake with toasted shredded coconut, fresh lemon slices or twists, or edible flowers.
9. Chill (Optional): Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set slightly before serving. This makes slicing easier and enhances the flavors.

Part 5: Serving and Enjoying

1. Slice and Serve: Slice the Coconut Cake with Lemon Curd into wedges and serve.
2. Best Served Chilled: While it can be enjoyed at room temperature, this cake is particularly delightful when slightly chilled, as the lemon curd and frosting are refreshing and the cake is wonderfully moist.
3. Enjoy! Savor the delightful combination of coconut and lemon flavors and the moist, tender texture of this incredible cake!

Nutrition Facts (Per Serving)

(Note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.)

Servings: 12-16 slices

Approximate Calories Per Serving (based on 12 servings): 550-650 calories

Approximate Breakdown (per serving):

• Protein: 5-7g
• Fat: 30-35g
  • Saturated Fat: 18-22g
• Cholesterol: 150-180mg
• Sodium: 200-250mg
• Carbohydrates: 60-70g
  • Fiber: 1-2g
  • Sugar: 45-55g

Key Considerations:

• High in Calories: This is a rich dessert and is relatively high in calories and fat.
• Moderate in Protein: Provides a small amount of protein.
• Source of Sugar: Contains a significant amount of sugar from both the cake, curd, and frosting.
• Not a Significant Source of Vitamins/Minerals: While it contains some nutrients from eggs, butter, and lemon, it’s primarily a treat for enjoyment rather than a nutritional powerhouse.

Important Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This cake is best enjoyed in moderation as part of a balanced diet.

Preparation Time

While this Coconut Cake with Lemon Curd is incredibly rewarding, it does involve several steps. However, breaking down the preparation time for each component can make it feel more manageable.

• Cake Layers Prep Time: 20 minutes
• Cake Layers Bake Time: 25-30 minutes
• Cake Layers Cool Time: 1 hour (minimum, ideally longer for complete cooling)
• Lemon Curd Prep and Cook Time: 20 minutes
• Lemon Curd Chill Time: 2 hours (minimum, can be made ahead and chilled overnight)
• Cream Cheese Frosting Prep Time: 15 minutes
• Cake Assembly and Frosting Time: 20-30 minutes

Total Active Prep Time: Approximately 1 hour 15 minutes – 1 hour 30 minutes
Total Inactive Time (Cooling/Chilling): Approximately 3 hours 30 minutes (minimum)
Total Time (Start to Finish): Approximately 4 hours 45 minutes – 5 hours

Time Management Tips:

• Make Lemon Curd Ahead: The lemon curd can be made up to 2-3 days in advance and stored in the refrigerator. This is a great way to break up the preparation.
• Bake Cake Layers Ahead: The cake layers can be baked a day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature overnight or frozen for longer storage.
• Frosting Just Before Serving or Day Of: The cream cheese frosting is best made closer to serving time for optimal texture, but can be made a few hours ahead and stored in the refrigerator.
• Break Up Tasks: Don’t feel you need to make the entire cake in one day. Spread out the tasks over a couple of days to make it less overwhelming.

While the total time is considerable, much of it is inactive cooling and chilling time. The active hands-on time is manageable, especially if you break down the tasks.

How to Serve

Coconut Cake with Lemon Curd is a stunning dessert that can be served in various ways to enhance the experience. Here are some serving suggestions to elevate your presentation and enjoyment:

• Classic Cake Slice:
  • The most straightforward and always appreciated way is to simply slice the cake into wedges and serve on dessert plates.
  • This allows the beautiful layers of cake, lemon curd, and frosting to be showcased.
• With Fresh Berries:
  • Serve each slice of cake with a side of fresh berries, such as raspberries, blueberries, or strawberries.
  • The tartness of the berries complements the sweetness of the cake and the tang of the lemon curd beautifully.
  • Berries also add a pop of color and freshness to the plate.
• Dusting of Powdered Sugar:
  • For a simple yet elegant touch, lightly dust the top of each cake slice with powdered sugar just before serving.
  • This adds a delicate sweetness and visual appeal.
• Toasted Coconut Garnish:
  • If you haven’t already garnished the whole cake with toasted coconut, sprinkle a bit of toasted shredded coconut around each slice on the plate.
  • This reinforces the coconut flavor and adds a delightful textural crunch.
• Lemon Zest Garnish:
  • A few strands of fresh lemon zest on top of each slice can enhance the visual appeal and emphasize the lemon curd element.
• Accompanied by a Beverage:
  • Coffee or Tea: A classic pairing for cake, especially afternoon tea or after-dinner coffee.
  • Iced Tea or Lemonade: Refreshing choices, especially during warmer months, that complement the lemon flavor.
  • Sparkling Wine or Prosecco: For a celebratory occasion, a light and bubbly sparkling wine or Prosecco can be a lovely pairing.
  • Dessert Wine (e.g., Moscato): A slightly sweet dessert wine can also complement the cake.
• As Part of a Dessert Platter:
  • Include slices of Coconut Cake with Lemon Curd on a dessert platter alongside other treats like cookies, fruit tarts, or chocolate desserts for a variety of options.
• Individual Mini Cakes or Cupcakes:
  • Adapt the recipe to make mini cakes or cupcakes for individual servings, perfect for parties or events. Frost and garnish them similarly to the full-sized cake.

No matter how you choose to serve it, this Coconut Cake with Lemon Curd is sure to be a delightful centerpiece and a memorable dessert experience.

Additional Tips for Baking the Perfect Coconut Cake with Lemon Curd

To ensure your Coconut Cake with Lemon Curd is a resounding success, here are five essential tips to keep in mind:

1. Use Room Temperature Ingredients: For both the cake and the frosting, using room temperature ingredients is crucial. Softened butter and cream cheese cream together smoothly, creating a light and airy texture. Room temperature eggs emulsify better into the batter, leading to a more cohesive and tender cake. Take your butter, cream cheese, and eggs out of the refrigerator at least 1-2 hours before you start baking.
2. Don’t Overmix the Cake Batter: Overmixing cake batter develops gluten, which can result in a tough and dense cake. Mix the wet and dry ingredients just until they are combined and no streaks of flour remain. Gently fold in the shredded coconut at the end. A few lumps in the batter are okay; it’s better to undermix slightly than to overmix.
3. Test Lemon Curd for Doneness Properly: Lemon curd thickens as it cooks and then further as it chills. To test for doneness while cooking, dip a spoon into the curd and run your finger across the back of the spoon. If the line holds and the curd doesn’t run back together, it’s thick enough. Also, using a thermometer, aim for a temperature of 170-175°F (77-80°C). Be patient and cook over medium-low heat, stirring constantly, to avoid scrambling the eggs.
4. Let Cake Layers Cool Completely Before Frosting: Frosting warm cake layers will cause the frosting to melt and slide off. Ensure the cake layers are completely cooled to room temperature before frosting and assembling. You can even chill the cake layers briefly in the refrigerator to speed up the cooling process.
5. Toast Coconut for Enhanced Flavor (Optional but Recommended): Toasted shredded coconut adds a deeper, nuttier flavor and a pleasant crunch to both the cake and as a garnish. To toast coconut, spread it in a thin layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Watch it carefully, as it can burn quickly. Let it cool completely before using.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making Coconut Cake with Lemon Curd, along with helpful answers:

Q1: Can I make this cake gluten-free?

A1: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend that is designed for baking. Look for blends that contain xanthan gum or guar gum, as these help to provide structure in gluten-free baking. Follow the recipe as written, but keep in mind that gluten-free cakes may sometimes be slightly denser than traditional cakes.

Q2: Can I use canned coconut milk in the cake batter or frosting?

A2: While you can use full-fat canned coconut milk to potentially add more coconut flavor to the cake batter (substituting some of the buttermilk), it’s not typically used in this recipe. For the frosting, canned coconut milk is not a direct substitute for cream cheese and butter. The coconut flavor in this recipe is primarily achieved through coconut extract and shredded coconut. If you want to incorporate coconut milk, experiment cautiously, as it can affect the cake’s texture and moisture content.

Q3: How should I store leftover Coconut Cake with Lemon Curd?

A3: Store leftover Coconut Cake with Lemon Curd in an airtight container in the refrigerator. Due to the cream cheese frosting and lemon curd, refrigeration is necessary for food safety. The cake will stay moist and delicious for up to 3-4 days when stored properly in the refrigerator. Bring slices to near room temperature before serving for the best flavor and texture.

Q4: Can I freeze Coconut Cake with Lemon Curd?

A4: Yes, you can freeze Coconut Cake with Lemon Curd, although the texture of the frosting might slightly change upon thawing. For best results, freeze the cake unfrosted. Wrap each cooled cake layer tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting. You can also freeze frosted cake slices individually. Place slices on a baking sheet and freeze until solid, then wrap each slice tightly in plastic wrap and foil. Thaw in the refrigerator.

Q5: Can I make the lemon curd less tart or sweeter?

A5: Yes, you can adjust the tartness and sweetness of the lemon curd to your preference. For a less tart curd, reduce the amount of lemon juice slightly. For a sweeter curd, increase the amount of sugar slightly. Taste the curd as it cooks and adjust the lemon juice or sugar to your liking. Keep in mind that the lemon curd is meant to be a tangy contrast to the sweet coconut cake and frosting,

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