lemon coconut cake

How To Make lemon coconut cake

• 1

  To make the cake: Preheat oven to 350 Degrees F. Sift the cake flour, baking powder and salt together. Set aside.
• 2

  In another bowl, combine the milk, egg whites, and vanilla.
• 3

  In a third bow, cream the softened butter and sugar together until light and fluffy.
• 4

  Add the flour mixture and the milk mixture alternately to the butter and sugar, beginning and ending with the flour.
• 5

  Divide the batter evenly between two prepared 9-inch round cake pans.
• 6

  Bake the cakes for 25-30 minutes until a tooth pick inserted into the cake comes out clean.
• 7

  Allow the cakes to cool for 5 minutes before transferring from the cake pans to wire cooling racks. Allow the cakes to cool completely.
• 8

  To make the buttercream frosting: Using an electric mixer, beat the butter and shortening together.
• 9

  Add in the powdered sugar one cup at a time until combined.
• 10

  Add in milk and beat until frosting is light and fluffy.
• 11

  If Necessary, add in additional milk one tablespoon at a time until the desired consistency is reached. Reserve 3/4 cup of the buttercream and combine with 3/4 cup of shredded coconut.
• 12

  To assemble the cake: Using a sharp, serrated knife, cut each cake in half horizontally so that you have four layers.
• 13

  Place the first layer of cake on a platter or cake stand.
• 14

  Spread one cup of lemon curd on the bottom layer, leaving a 1/4 border.
• 15

  Top with the second layer of cake.
• 16

  Spread the reserved buttercream and coconut mixture on the second layer, leaving 1/4 border.
• 17

  Top with the last layer of cake. Transfer to refrigerator for 20 minutes to set up.
• 18

  After the cake has chilled for 20 minutes, make a crumb coat on the cake by frosting the cake with a small amount of frosting. You should be able to see the crumbs and cake through this thin layer of icing.
• 19

  Refrigerate the cake for 30 minutes, or until the crumb coat is dry.
• 20

  After 30 minutes, frost the cake with the remaining coconut so that the cake is completely covered. Store finished cake in the refrigerator until ready to serve.
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