Best 2 Coconut Lemon Ice Cream Cake Recipes
Indulge in a tropical paradise with this irresistible Coconut Lemon Ice Cream Cake! This delightful dessert combines the refreshing flavors of coconut and lemon, creating a symphony of flavors that will tantalize your taste buds.
Picture layers of creamy coconut ice cream, tangy lemon curd, and a graham cracker crust, all enveloped in a fluffy whipped cream frosting. Each bite offers a delightful balance of sweet and sour, with the coconut adding a tropical twist.
This recipe includes step-by-step instructions for making the coconut ice cream, lemon curd, and whipped cream frosting from scratch. It also provides tips for assembling the cake and achieving the perfect texture.
In addition to the main recipe, you'll find variations for those with dietary restrictions. Learn how to make a gluten-free version using almond flour for the crust, or a dairy-free version using coconut milk ice cream and vegan whipped cream.
Whether you're celebrating a special occasion or simply craving a refreshing treat, this Coconut Lemon Ice Cream Cake is sure to impress. Its vibrant flavors and stunning presentation make it a centerpiece that will be the talk of the party. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delectable dessert!
LEMON COCONUT CAKE
The very Best Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!
Provided by Aimee
Categories Cake
Time 1h16m
Number Of Ingredients 17
Steps:
- Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
- Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!
Nutrition Facts : Calories 650 calories, Carbohydrate 102 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice cake, Sodium 298 grams sodium, Sugar 81 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LEMON COCONUT CAKE
"If you're pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe," suggests field editor LaDonna Reed, Ponca City, Oklahoma. "This is a lovely dessert for spring and summer."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.
Nutrition Facts : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Ensure the coconut cream is chilled for at least 24 hours before making the ice cream. This will help it whip up light and fluffy.
- If you don't have coconut cream, you can make your own by blending 1 cup of unsweetened shredded coconut with 1 cup of water until smooth. Then, strain the mixture through a cheesecloth-lined sieve.
- To make the lemon ice cream, you can use either fresh lemon juice or bottled lemon juice. If using fresh lemon juice, be sure to strain it to remove any pulp or seeds.
- If you don't have a loaf pan, you can use a 9-inch springform pan. Just be sure to line the bottom of the pan with parchment paper.
- To make the cake layers, you can use your favorite vanilla cake recipe. Or, you can use a box mix if you're short on time.
- Be sure to let the cake layers cool completely before assembling the cake. This will help prevent the cake from falling apart.
Conclusion:
This coconut lemon ice cream cake is a delicious and refreshing dessert that's perfect for any occasion. It's easy to make and can be customized to your liking. So, next time you're looking for a special treat, give this cake a try. You won't be disappointed!
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