Print

Perfect Lemon Coconut Layered Easter Cake

lemon coconut layered cake - featured image
Print Recipe

A bright and fresh lemon coconut layered cake with moist layers and creamy frosting, perfect for spring celebrations and Easter brunch.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature (or almond milk for dairy-free)
  • Fresh lemon zest from 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (80g) unsweetened shredded coconut, lightly toasted
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp vanilla extract
  • Toasted coconut flakes for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. Spread shredded coconut on a baking sheet and bake for 5-7 minutes, stirring once, until golden and fragrant. Set aside to cool.
  3. In a bowl, sift together flour, baking powder, and salt. Set aside.
  4. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in fresh lemon zest and lemon juice into the batter.
  7. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  8. Gently fold toasted coconut into the batter with a spatula, reserving some for garnish if desired.
  9. Divide batter evenly into prepared pans and smooth tops with a spatula.
  10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  11. Let cakes cool in pans for 10 minutes, then run a knife around edges, invert onto cooling racks, and cool completely.
  12. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice and vanilla extract. Beat until creamy and spreadable.
  13. Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second cake layer, then frost top and sides evenly.
  14. Garnish with remaining toasted coconut flakes if desired.
  15. Refrigerate cake if not serving immediately. Flavors improve after a day.

Notes

Toast the coconut to add a nutty depth and aromatic lift. Cream butter and sugar for 3-4 minutes for a light crumb. Alternate dry ingredients with milk to avoid dense cake. Watch oven closely and tent with foil if browning too fast. Chill frosting if too soft before spreading. Cool cake layers completely before frosting to avoid crumbs.

Nutrition

Keywords: lemon cake, coconut cake, layered cake, Easter cake, spring dessert, lemon coconut cake, easy cake recipe

Find it online: https://bitefuljoy.com/perfect-lemon-coconut-layered-easter-cake-recipe-for-easy-spring-celebrations/