Coconut-lemon cake

Name: Coconut-lemon cake
Prep time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 2 1/4 cups all-purpose flour; 3/4 cup sweetened desiccated coconut; 3 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 3 eggs; 2 tsp vanilla; 400 mL can coconut milk; 1/2 cup unsalted butter, at room temperature; 3 1/2 cups icing sugar, sifted; 1 tbsp honey; 2 tsp vanilla; 2 cups store-bought lemon curd; 1 cup dessicated coconut, toasted

Prep Time25 min
Total Time25 min
Makes12 Wedges

*PLUS Baking Time: 30 minutes, Refrigeration Time: 60 minutes

By Chatelaine

Treat the family to this spectacular delicate-looking layer cake, filled with tangy lemon curd and slathered with our decadent honey-vanilla icing.

Ingredients

2 1/4 cups all-purpose flour
3/4 cup sweetened desiccated coconut
3 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 eggs
2 tsp vanilla
400 mL can coconut milk
1/2 cup unsalted butter, at room temperature
3 1/2 cups icing sugar, sifted
1 tbsp honey
2 tsp vanilla
2 cups store-bought lemon curd
1 cup dessicated coconut, toasted

Instructions

Preheat oven to 350F (180C). Lightly butter two 8-in. (20-cm) round cake pans. Line bottoms with circles of lightly buttered waxed paper or parchment paper. In a bowl, using a fork, stir flour with coconut, baking powder and salt until evenly mixed. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, gradually beat in half of flour mixture, then 1 cup (250 mL) coconut milk (save rest of coconut milk for icing), ending with flour mixture. Divide batter between prepared pans. Smooth tops.
Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 40 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of pans. Turn cakes onto rack to cool completely. If baking ahead, wrap in plastic wrap. Cakes will keep well at room temperature overnight.
For icing, in a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat in icing sugar, scraping down the sides as needed. Mixture will be dry at this point. Beat in honey, vanilla and ¼ cup (50 mL) coconut milk. (Save leftover milk for future use.) Beat until smooth. Refrigerate icing at least 1 hour before spreading on cake.
To ice, slice each cake in half horizontally. Place bottom layer on a cake plate. Spread with ? cup (150 mL) lemon curd nearly to the edge. Repeat with remaining cake layers and curd, ending with cake. Spread icing over top and sides of cake. Press toasted coconut into icing on sides of cake. Cake is easier to cut if refrigerated overnight. It will keep well, covered and refrigerated, up to 3 days.

FILED UNDER:

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.