Indulge your senses with the tantalizing flavors of coconut and lemon harmoniously blended in a luscious buttercream frosting. This delightful spread will elevate your cakes, cupcakes, and pastries to a whole new level of gustatory delight. Dive into the decadent pleasure of our classic coconut buttercream, where the tropical essence of coconut merges seamlessly with the refreshing zest of lemon, creating a symphony of flavors that will leave your taste buds dancing. For a more zesty twist, embark on a culinary adventure with our lemon buttercream, where the vibrant citrus notes of lemon take center stage, offering a burst of invigorating flavor in every bite. But if you crave a more tropical escapade, our coconut buttercream beckons you with its creamy embrace, whisking you away to a paradise of tropical bliss. Whichever flavor you choose, prepare to embark on a journey of culinary ecstasy with our coconut-lemon buttercream extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT BUTTERCREAM FROSTING
There's nothing better than this recipe for homemade Coconut Buttercream Frosting. It's a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon.
Provided by Jen Sobjack
Categories Frostings
Time 15m
Number Of Ingredients 4
Steps:
- Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
- Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
- And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you'd like the flavor.
- Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Nutrition Facts : Calories 20 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 17 milligrams sodium, Sugar 1 grams sugar
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
FULL HOUSE: COCONUT CUPCAKES, LEMON CURD FILLING, COCONUT-LEMON BUTTERCREAM FROSTING, TOASTED COCONUT
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.
- In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly.
- In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside.
- Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.
- Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process.
- For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick.
- For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy.
- For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.
- To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut.
LEMON-FILLED COCONUT CAKE
One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
Tips:
- Use unsalted butter: This allows you to control the amount of salt in the buttercream, and ensures that it is not too salty.
- Make sure the butter and cream cheese are at room temperature: This will make them easier to mix together and will result in a smoother buttercream.
- Add the powdered sugar gradually: This will help to prevent the buttercream from becoming too thick or grainy.
- Start with a small amount of lemon juice and zest: You can always add more to taste, but it is difficult to remove it if you add too much.
- If the buttercream is too thick, add a little bit of milk or cream: This will help to thin it out and make it easier to spread.
- If the buttercream is too thin, add a little bit more powdered sugar: This will help to thicken it up and make it easier to hold its shape.
- Be creative with your add-ins: You can add a variety of different flavors and textures to this buttercream, such as coconut flakes, chopped nuts, or even citrus zest.
Conclusion:
This coconut lemon buttercream is a delicious and versatile frosting that can be used on a variety of desserts, such as cakes, cupcakes, and cookies. It is easy to make and can be customized to your own taste. With its bright citrus flavor and creamy coconut undertones, this buttercream is sure to be a hit at your next party or gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love