It’s Marlee’s Birthday today (she’s 27) so everybody should celebrate with this delicious cake that we actually made for our favorite neighbor David’s birthday a few weeks ago!
We know that Coconut with Lemon sounds like a weird combination but it’s totally not! It’s actually a really pleasant and refreshing combo! This cake is super moist, and wonderful and just generally delicious. So give it a try, and let us know what you think!
Coconut Cake with Lemon Cream Cheese Frosting
- 3/4 pound (3 sticks) salted butter, at room temperature
- 2 cups sugar
- 5 extra-large eggs, at room temperature
- 2 teaspoons Tahitian vanilla extract
- 2 teaspoons coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 8 ounces sweetened shredded coconut
- 1 pound cream cheese, at room temperature
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 teaspoon Tahitian vanilla extract
- 2 teaspoon lemon extract
- 2 lemons (zested)
- 1 pound confectioners’ sugar, sifted
- 6 ounces sweetened shredded coconut
Preheat the oven to 325 degrees F on convection(it makes a difference). Use baking spray, like Pam Baking, to grease the 2 (9-inch) round cake pans.
Cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
Crack the eggs into a small bowl, then with the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and coconut extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
Fold in the 8 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 35 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, butter, lemon zest, vanilla and lemon extract and whip. Add the confectioners’ sugar and mix until smooth and tasty.
To decorate the cake, lightly press more coconut onto the sides. Serve at room temperature.
Optional: If you want to give the cake bigger lemon kick, add a layer of our beautiful lemon curd with the frosting in the middle and a design of your choice with some on top, we attempted a checker board pattern. As you can see, it’s not perfect, but it definitely tasted good.
*Adapted and inspired by Ina Garten’s recipe for Coconut Cake.