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–+ servings

Coconut Lemon Cake

I’ve mentioned my love for lemon in previous recipes, but I think this cake is by far my favorite. Once the rich-tasting lemon curd, cream cheese frosting, and coconut flavors hit your taste buds, you’ll know exactly what I’m talking about.
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Prep Time 45 minutes
Cook Time 25 minutes
Servings 6 people

Ingredients
  

Cake

  • 4 cups Bisquick
  • 1 tsp baking soda
  • ¾ cup coconut milk (room temperature)
  • ¾ cup buttermilk (room temperature)
  • 1½ cups butter (softened)
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 6 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 3 cups coconut (shredded, sweetened)

Lemon Curd

  • 4 egg yolks
  • ⅔ cups granulated sugar
  • 1 tbsp lemon zest
  • ⅓ cup lemon juice
  • 6 tbsp butter (salted)

Cream Cheese Frosting

  • 2 packages cream cheese (room temperature)
  • 1 cup butter (room temperature)
  • 6 cups confectioners' sugar
  • 4 tbsp heavy cream
  • 2 tsp vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350 °F. Grease three nine-inch cake pans and line the bottoms with parchment paper.
  • Sift together four cups of Bisquick and one teaspoon of baking soda in a mixing bowl.
  • In a separate bowl, combine three-quarters of a cup of coconut milk and three-quarters of a cup of buttermilk. Set aside.
  • In a large mixing bowl, add one and one-half cups of butter and beat with an electric mixer until smooth. Mix in one cup of granulated sugar and three-quarters of a cup of brown sugar and continue mixing until creamed.
  • Beat in six eggs, one at a time, then add two teaspoons of vanilla extract. Beat until well incorporated, scraping down the sides of the bowl as needed.
  • Add the dry ingredients alternately with the milk mixture until blended, but do not over-mix.
  • Fold in three cups of sweetened coconut.
  • Pour the batter evenly into each prepared cake pan and bake for approximately twenty-five minutes.
  • Allow the cakes to cool completely before assembling.

Lemon Curd

  • Fill the bottom pot of a double boiler with two inches of water. Place on high heat until the water boils and then lower the temperature to a simmer.
  • In the top pot of the double boiler, place four egg yolks, two-thirds of a cup of granulated sugar, one tablespoon of lemon zest, and one-third cup of lemon juice.
  • Whisk until blended and thickened, being careful to whisk continuously so the yolks don’t curdle.
  • Once the mixture has thickened, remove the pot from the heat and add six tablespoons of salted butter. Stir until the butter has melted into the curd.
  • Place the curd into a bowl and place plastic wrap directly on top. This will prevent a rubber-like film from forming on the top.

Frosting

  • Beat two packages of cream cheese and one cup of butter with an electric mixer until creamed.
  • Add six cups of confectioners’ sugar, four tablespoons of heavy cream, and two teaspoons of vanilla extract. Beat until smooth. Add a little milk to thin out the frosting if needed.

Assemble the Cake

  • Slice a thin layer off the top of each cake to create a flat surface. Place the first cake on a serving plate and cover the top with a thin layer of frosting, followed by half of the lemon curd. Repeat with the next layer.
  • Place the third layer on top and spread the remaining frosting to cover the cake.
  • Garnish the cake with more shredded coconut. Serve and enjoy.
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