How amazing does this weeks recipe look? If you haven’t already realised from the title and the pictures, it is for my delicious Lemon and Coconut Cake!

This cake is three layers of coconut and lemon cake, sandwiched together with Coconut Buttercream and Lemon Curd.

I love how fresh and light this cake is. It is perfect for the warmed weather we have been having recently.

Lemon

To Make the Lemon and Coconut Cake

To make this recipe I used three 8” round cake tins, I prefer the loose based tins for cakes as it makes it so much easier to get the cake out.

In the sponge I used fresh lemons and desiccated coconut. I like how this is a naked cake. It is a bit different from my Chocolate and Peanut Butter Drip Cake and Velvety Vanilla Cake.

To Make the Buttercream

If you would prefer to make it a completely covered cake I would use 1kg Icing Sugar and 500g Unsalted Butter and follow the steps to decorate as in either my Velvety Vanilla Cake or my Chocolate and Peanut Butter Drip Cake.

For the naked cake look in the buttercream, I used slightly more Icing Sugar compared with Butter and that was just because I added in Coconut Milk to give the buttercream more of a Coconut taste. If you would prefer to use a Coconut Flavouring then you could use 500g Icing Sugar and 250g Unsalted Butter and then a coconut flavouring.

Related Posts

No-Bake Summer Berry Cheesecake

Biscoff Drip Cake

Chocolate & Strawberry Cake

To decorate the cake I used buttercream which I added coconut milk too. I popped around the edge of the cake with the buttercream to create a dam and then filled the middle with lemon curd.

To pipe the buttercream I used a large round nozzle which I got from Iced Jems and the good news is they are still taking orders online if you would like to buy one.

I decided to do a cute rope border design. To decorate the top of the cake hold your piping bag so your nozzle is vertical to the cake and then pipe in a clockwise circular motion around the top of the cake. I found using a turntable the easiest way to pipe but you could do it on a plate for example. You could stop piping to turn the plate, it shouldn’t affect the end design on the cake.

I finished the cake off with sweetened desiccated coconut. I couldn’t find any sprinkles that matched the cake (sadly!).

Pin it For Later!

Lemon and Coconut Cake

Sarah Mark
This lemon and coconut cake is three layers of coconut and lemon cake, sandwiched together with Coconut Buttercream and Lemon Curd.
Prep Time 30 mins
Cook Time 40 mins
Decoration Time 30 mins
Total Time 1 hr 40 mins
Servings 12 people

Ingredients
  

For the Cake

  • 350 g Unsalted Butter or Stork
  • 350 g Caster Sugar
  • 350 g Self-Raising Flour
  • 8 Large Eggs
  • 1 tsp Baking Powder
  • 200 g Dessicated Coconut
  • 2 Medium Lemons, Juice

For the Buttercream

  • 500 g Icing Sugar
  • 225 g Unsalted Butter
  • 3-5 tsp Coconut Milk

For the Decoration

  • 200 g Lemon Curd
  • Desicated Coconut

Instructions
 

To Make the Cake

  • Preheat the oven to 170C (150C Fan). Line three 8” cake tins with greaseproof paper and leaveto one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the flour, eggs, baking powder, coconut and lemon juice and whisk until all combined.
  • Split the mixture evenly into the three cake tins and bake in the over for 35-40 minutes. You will know they are ready when they are golden brown and springy to touch.
  • I leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.

To Make the Buttercream

  • Whilethe cakes are cooling make the buttercream. In a bowl, mix together the icingsugar and butter until it is smooth.
  • Add in the coconut milk 1tsp at a time mixing in between each addition until the buttercream reaches the desired consistency.

To Decorate

  • Put your first cake onto your cake drum or plate and using your large round piping tip pipe around the edge of the cake. Depending on the amount of lemon curd filling you would like you could pipe two or three circles working your way closer to the middle of the cake.
  • Spread your lemon curd in the middle of your dam. If you want more coconut you could also sprinkle some coconut over your piped buttercream in between each layer. Repeat on the middle layer of the cake.
  • For the top layer of the cake pipe a small amount of buttercream onto the top of the cake and spread it thinly so it covers the top of the cake.
  • Pipe your border around the cake and then decorate with some desiccated coconut.

Notes

  • This cake will last 3-4 days in an airtight container.

If you do have any questions about this Lemon and Coconut Cake recipe or any other recipes on my blog you can contact me either by the Facebook message symbol in the bottom right corner of your screen. You can also send me a DM on social media or an email. You can find all my details on the right-hand side of this page. 

48 Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Prev Post Next Post
%d bloggers like this:
More in Cake
St Patrick’s Day Doughnut Cake

Happy St Patricks Day! I was really struggling to decide on what to make to celebrate for St Patricks Day...

Close