Best 3 Lemon Coconut Layer Cake Recipes

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Indulge in a tropical paradise with our tantalizing Lemon Coconut Layer Cake. This exquisite cake is a symphony of flavors that will transport your taste buds to a tropical oasis. Three layers of fluffy vanilla sponge cake are filled with a luscious lemon curd and a velvety coconut cream, creating a delightful balance of tartness and sweetness. Each bite is a burst of sunshine, leaving you refreshed and craving more.

For those who prefer a classic flavor combination, we offer the Vanilla Layer Cake with Vanilla Buttercream. This timeless cake features layers of moist vanilla cake slathered in a creamy vanilla buttercream, creating a harmonious flavor experience that is both comforting and elegant.

If you're a chocolate lover, you'll adore our Chocolate Layer Cake with Chocolate Ganache. This decadent cake boasts layers of rich chocolate cake enveloped in a luscious chocolate ganache, resulting in a chocolatey extravaganza that will satisfy even the most ardent cocoa enthusiasts.

For those with a penchant for fruity flavors, our Strawberry Layer Cake with Strawberry Buttercream is a delightful choice. This vibrant cake showcases layers of tender strawberry cake filled with a tangy strawberry buttercream, offering a burst of sweetness and a refreshing fruity flavor in every bite.

Lastly, for a unique and indulgent treat, try our Red Velvet Layer Cake with Cream Cheese Frosting. This iconic cake features layers of moist red velvet cake topped with a creamy and tangy cream cheese frosting, creating a taste sensation that is both indulgent and unforgettable.

No matter your taste preferences, we have the perfect layer cake recipe for you. With step-by-step instructions and helpful tips, our recipes will guide you through the baking process, ensuring that you create a masterpiece that will impress your family and friends.

Here are our top 3 tried and tested recipes!

COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST



Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost image

I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!

Provided by Artemia

Categories     Dessert

Time 1h40m

Yield 16 large slices

Number Of Ingredients 20

6 tablespoons butter, room temperature
1 1/2 cups sugar
3 large egg yolks
3 egg whites, stiffly beaten
2 1/4 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
2 lemons, juice and zest of, grated
1 cup sugar
2 eggs, beaten
2 tablespoons butter, melted
1/3 cup water
1 cup sugar
1/8 teaspoon cream of tartar
1 pinch salt
2 egg whites, stiffly beaten
1 teaspoon vanilla
7 ounces sweetened coconut (approximately)

Steps:

  • To Make The Cake:.
  • Preheat oven to 350°.
  • If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
  • Cream butter and sugar.
  • Add egg tolks and beat until thick and lemon colored.
  • With a fork, mix together dry ingredients.
  • Add dry ingredients alternately with the milk.
  • Stir in vanilla.
  • Fold in stiffly beaten egg whites.
  • Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
  • Bake at 350° for 20 minutes.
  • Cool completely and remove from pans.
  • Freeze if time permits.
  • Before filling and frosting, cut off rough edges of cake with sharp scissors.
  • To Make The Lemon Filling:.
  • When grating rind take special care to not get the bitter white part.
  • Put all ingredients in a double boiler.
  • Stir over simmering water until thickened (approximately 15-20 minutes).
  • Chill.
  • To Make The Marshmallow-Like Frosting:.
  • Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
  • Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
  • Meanwhile, beat egg whites until stiff.
  • Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
  • To Assemble: Remove cake layers from freezer.
  • Spread the chilled filling between the layers, trying to not let much of it get out the sides.
  • Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
  • If the cake slips around, gently slide it back straight.
  • Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
  • Can be refrigerated.

LEMON COCONUT LAYER CAKE



Lemon Coconut Layer Cake image

Absolutely delicious, and a classic. This version is very light.Perfect for summer. I got a low score below for this cake, I would like to say that it is Very IMPORTANT THAT YOU BEAT THE EGGS CORRECTLY. This cake is almost similar to a chiffon, which relies heavily on the eggs for a good outcome. I also recommend that for ANY recipe you make it to try before you give it as a gift or make for a gathering.

Provided by KittyKitty

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 pinch salt
8 eggs
1 3/4 cups granulated sugar
1 tablespoon grated orange rind
2 lemons, rind of, grated
1 lemon, juice of
1/2 cup shredded coconut
2 tablespoons cornstarch
6 tablespoons butter
1/2 cup unsalted butter, room temp
1 cup confectioners' sugar
1 grated lemon, rind of
6 -8 tablespoons fresh lemon juice
1 (14 ounce) package shredded coconut

Steps:

  • Preheat oven to 350°F Line three 8 inch round cake pans with waxed paper and grease them. In a bowl, sift together the flour and salt, set aside.
  • Place 6 of the eggs in a large heatproof bowl set over hot water. With an electric mixer. beat until frothy.Gradually beat in 3/4 cup sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually about 10 minutes.
  • Remove the bowl from the hot water. fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice, until blended. fold in coconut.
  • Sift the flour mixture in three bathches, folding in thoroughly after each addition.
  • Divide the mixture between the prepared pans.
  • Bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
  • In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the reamining eggs until just blended. Set aside.
  • In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of water.
  • Over medium heat , bring the mixture to a boil. Whisk in the eggs and cornstarch, and return to a boil. Whisk constantly until thick, about 5 minutes. Remove from the heat. Cover with waxed paper to prevent a skin from forming and set aside.
  • For the frosting, cream the butter and confectioner sugar until smoth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
  • Sandwich the three cake layers with the lemon custard mixture. Spread the frosting over the top and sides.Cover the cake with the coconut, pressing in gently.

Nutrition Facts : Calories 833.7, Fat 45.2, SaturatedFat 31.9, Cholesterol 264.9, Sodium 300.2, Carbohydrate 104, Fiber 4.4, Sugar 83.3, Protein 10.1

SIX-LAYER COCONUT CAKE WITH LEMON FILLING



Six-Layer Coconut Cake with Lemon Filling image

I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. -Angela Leinenbach, Mechanicsvlle, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 22

FILLING:
3-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 teaspoon grated lemon zest
CAKE:
6 large egg whites
1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
FROSTING:
1 cup sugar
2 large egg whites, room temperature
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

Steps:

  • In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

Nutrition Facts :

Tips:

  • Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use 1 tablespoon of lemon zest and 1/4 cup of lemon juice.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the cake to rise evenly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
  • Let the cake cool completely before you frost it. This will help to prevent the frosting from melting.

Conclusion:

Lemon coconut layer cake is a delicious and refreshing cake that is perfect for any occasion. It is made with a moist lemon cake, a creamy coconut frosting, and a tart lemon curd filling. The cake is easy to make and can be decorated with a variety of toppings, such as fresh lemons, coconut flakes, or whipped cream.

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