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Sherry’s Lemon Coconut Cake
Featured Seedlings
Last chance
Ingredients
- 3 cups (345g) sifted all-purpose flour (spoon & leveled)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 5 large eggs, at room temperature
- 1 cup (240ml) canned coconut milk, at room temperature
- 2 tsp lemon extract
- 1 lemon, zested (about 1 1/2 tsp)
- 1 cup (80g) unsweetened coconut flakes
- 1 cup (240ml) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners' sugar
- 1/3 cup (80ml) canned coconut milk, at room temperature
- 2 tsp lemon extract
- pinch of salt
- 1 lemon Lemon zest curls, for decoration
- undefined In-season Farmstand flowers, greens and things!
Instructions
1. Prep:
Preheat the oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
2. Cake Batter:
Whisk flour, baking powder, and salt. Set aside.
Cream butter and sugar with a mixer until smooth.
Add eggs one at a time, incorporating fully. Mix in lemon extract and zest.
Alternately add dry ingredients and coconut milk, starting and ending with dry. Mix until just combined.
Fold in unsweetened coconut flakes. Divide batter among pans. Bake 25–30 minutes.
3. Frosting:
Beat butter until creamy. Gradually add sugar, coconut milk, lemon extract, and salt. Beat until smooth. Adjust consistency if needed.
4. Assembly:
Level cakes if needed, stack with frosting between layers. Frost outside. Decorate with lemon zest curls and, optionally, farmstand-fresh flowers and greens.
Sherry’s Note:
Combining coconut's richness with lemon's zestiness creates a refreshing, satisfying balance. The lemon flavor shines, especially with unsweetened flakes. Ideal for special occasions, it's sure to impress.
Storage:
Store in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Best enjoyed at room temperature with the ones you love!