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Lemon and Coconut Cake

This Lemon and Coconut Cake has two layers of lemon and coconut cake, lemon buttercream with a lemon curd centre and is topped with desiccated coconut. 
Prep Time30 minutes
Cook Time40 minutes
Decorating Time35 minutes
Total Time1 hour 45 minutes
Course: Snack
Cuisine: Cake
Keyword: Coconut, Lemon, Lemon and Coconut
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Lemon and Coconut Cake

  • 325 g Caster Sugar
  • 325 g Unsalted Butter or Baking Spread
  • 325 g Self-Raising Flour
  • 7 Large Eggs
  • 1 tsp Baking Powder
  • Zest of 2 Lemons
  • Juice of 2 Lemons
  • 100 g Desiccated Coconut

For the Lemon Buttercream and Decoration

  • 400 g Icing Sugar
  • 200 g Unsalted Butter
  • Juice of 1 Lemon
  • Yellow Food Colouring (optional)
  • 3-4 tsp Whole Milk (optional)
  • 100 g Lemon Curd
  • 75 g Desiccated Coconut

Instructions

To Make the Lemon and Coconut Cake

  • Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave them to one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the flour, eggs, baking powder, lemon juice and zest and desiccated coconut. Whisk until all the ingredients are combined.
  • Split the mixture between your two cake tins.
  • Bake in the oven for 35-40 minutes. You will know they are ready when they are springy to the touch.
  • 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 Lemon Buttercream

  • Beat together the unsalted butter and icing sugar until it is thick and creamy.
  • Add in the lemon juice and mix again until fully incorporated.
  • If you are using it, add a tiny amount of yellow food colouring to the buttercream and mix. Add more if you need a brighter yellow colour.
  • If the buttercream is too thick, add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.

Putting it All Together

  • Place your first cake onto your serving plate and pipe half of the buttercream around the edge of the cake to create a dam in the centre.
  • Fill the dam with your lemon curd and sprinkle over half of the desiccated coconut.
  • Place your second cake on top and pipe the remaining buttercream over the cake. Sprinkle over the remaining desiccated coconut and enjoy!

Notes

  • This Lemon and Coconut will last 3+ days in an airtight container.  
  • You can use lemon extract to replace the juice and zest though, if you prefer. 
  • I use these 8" loose-based cake tins.