Coconut is one of my favorite flavors, if you haven’t realized by now. I could literally eat coconut every single day and be happy. And coconut goes with pretty much anything, in my opinion, lemon being one of my favorite pairings.
This light and summery cake is a sweet and fluffy lemon cake with coconut buttercream and topped with toasted coconut. One of the best things about this cake is if you’re new to frosting layer cakes, this one is very forgiving because you cover the entire thing with toasted coconut! This is a great cake recipe to practice your cake stacking and frosting skills. Get the recipe below for my Toasted Coconut Lemon Cake.
Toasted Coconut Lemon Cake
Makes 3 layer 6-inch cake
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 tablespoon organic lemon flavor (like Frontier Co-Op)
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic sour cream, room temperature
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (170) organic salted butter
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1 teaspoon coconut extract
85 grams (1 1/3 cups) organic wide flake coconut
Preheat the oven to 350°F. Line 3 cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor. Mix on low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.
Divide the batter evenly into each of the cake pans, about 227 grams each. Spread evenly and bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely.
Line a baking sheet with parchment paper and spread out the wide flake coconut. Bake for 5 minutes or until golden brown. Allow to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and coconut extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.
Crumb coat the cake and then use the remaining frosting to frost it smooth. Place the toasted all over the cake, make sure to do that immediately after you frost it so it will stick to the frosting.
Store in an airtight container for up to 3 days, but the toasted coconut is best the same day it’s baked.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!