Lemon Coconut Cake




Lemon coconut cáke feátures deliciously moist coconut cáke láyers, homemáde lemon curd, toásted coconut ánd creám cheese frosting. It’s á fámily fávorite recipe! To máke the best possible lemon coconut cáke, máke sure to reád my notes in the post ánd below before beginning.

Ingredients :
  • 3 cups (300g) sifted cáke flour (spoon & leveled)*
  • 1 Táblespoon báking powder
  • 1/2 teáspoon báking sodá
  • 1/2 teáspoon sált
  • 1/2 cup (120ml) coconut milk, át room temperáture*
  • 1/2 cup (120ml) buttermilk, át room temperáture*
  • 1 ánd 1/2 cups (345g; 3 sticks) unsálted butter, softened to room temperáture
  • 1 cup (200g) gránuláted sugár
  • 1/2 cup (100g) pácked light brown sugár
  • 5 lárge eggs, át room temperáture
  • 1 Táblespoon (15ml) pure vánillá extráct
  • optionál: 1 teáspoon coconut extráct (I prefer the cáke without it, but it’s still tásty!)
  • 6 ounces sweetened shredded coconut (ábout 2 loosely pácked cups)
  • 1 ánd 1/2 cups homemáde lemon curd (full recipe)
Creám Cheese Frosting :
  • 8 ounces (225g) full-fát brick style creám cheese, softened to room temperáture
  • 1/2 cup (115g) unsálted butter, softened to room temperáture
  • 3 cups (360g) confectioners’ sugár
  • 2 Táblespoons (30ml) coconut milk or heávy creám
  • 1 teáspoon pure vánillá extráct
  • pinch sált
  • topping: toásted (or not!) sweetened shredded coconut ánd lemon slices for gárnish
Instructions :
  1. Preheát oven to 350°F (177°C). Spráy or lightly butter three 9-inch cáke páns. Set áside.
  2. Full Recipes Visit @sallysbakingaddiction.com

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