Lemon Cake With Toasted Coconut Recipes

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LEMON COCONUT CAKE



Lemon Coconut Cake image

"If you're pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe," suggests field editor LaDonna Reed, Ponca City, Oklahoma. "This is a lovely dessert for spring and summer."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 22

5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
FROSTING:
3/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup water
1-1/4 cups sweetened shredded coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Nutrition Facts : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON COCONUT ANGEL FOOD CAKE



Lemon Coconut Angel Food Cake image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 slices

Number Of Ingredients 4

1 store bought prepared angel food cake
1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle
1 lemon, zested
1 cup shredded coconut

Steps:

  • Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.

TOASTED COCONUT LAYER CAKE



Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
  • Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
  • Divide the batter evenly between the prepared cake pans.
  • Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
  • Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
  • For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
  • If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
  • Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
  • Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

EASY HOMEMADE COCONUT LEMON CAKE



Easy Homemade Coconut Lemon Cake image

Our easy homemade coconut and lemon-flavored cake make a quick, simple dessert or tea time treat. Dress up single layers with a vanilla-flavored icing.

Provided by Christine Benlafquih

Categories     Snack     Dessert     Cake

Time 1h10m

Yield 16

Number Of Ingredients 17

For the Cake:
4 eggs
1/2 cup (118 milliliters) vegetable oil
1 1/2 cups (300 grams) granulated sugar
2 cups (250 grams) all-purpose flour
1 1/3 cups (120 g) grated unsweetened desiccated coconut
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (118 milliliters) milk
1/4 cup freshly squeeze lemon juice
1 to 2 tablespoons lemon zest
1 teaspoon vanilla extract
For the Icing and Garnish:
1 cup (125 grams) powdered sugar, sifted
2 to 3 tablespoons cream, or milk
1 teaspoon vanilla extract
1/2 cup (45 grams) toasted, sweetened coconut

Steps:

  • Gather the ingredients.
  • Preheat your oven to 350 F / 180 C. Grease and flour your cake pan(s). Zest and juice the lemon.
  • With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest.
  • Stir in the flour, coconut, baking powder and salt, and then the milk. Beat until smooth,
  • Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done-approximately 25 to 30 minutes for layers; 35 to 40 minutes for oblong; 40 minutes for a tube or Bundt pan.
  • Allow the cake to cool in the pan for 5 to 10 minutes. Carefully loosen the cake from the sides of the pan with a spatula, then turn out the cake onto a rack to finish cooling.
  • To decorate the cooled cake, mix the sifted confectioners' sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cake, and dust the icing with toasted coconut. Allow the icing to set before serving. *Note: To make toasted coconut, spread the grated unsweetened coconut in a single layer on a baking sheet. Bake at 350 F / 180 C for 5 to 8 minutes, or until lightly golden. Remove from the oven, mix in a few tablespoons of powdered sugar, and leave to cool. Cover and store until needed.

Nutrition Facts : Calories 316 kcal, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 223 mg, Sugar 29 g, Fat 15 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g

LEMON CAKE WITH COCONUT ICING



Lemon Cake With Coconut Icing image

A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis. It is a true labor of love, so be sure to set aside a full afternoon to make it; this is not the sort of cake you want to rush.

Provided by The New York Times

Categories     cakes, dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 19

3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for greasing the pans
3 cups/435 grams all-purpose flour, plus more for dusting the pans
1 teaspoon salt
1 tablespoon baking powder
1 cup/240 milliliters whole milk, at room temperature
1 tablespoon vanilla
1 1/2 cups/300 grams sugar
3 eggs, at room temperature
1 cup/200 grams sugar
3 tablespoons flour
1 tablespoon cornstarch
2 tablespoons lemon zest
1/2 cup lemon juice (from about 3 lemons)
3 eggs
4 tablespoons/57 grams unsalted butter (1/2 stick), at room temperature
1 1/2 cups/300 grams sugar
3 egg whites, at room temperature
1 1/8 teaspoons vanilla extract
3 1/2 cups/200 grams freshly grated or packaged unsweetened coconut

Steps:

  • Preheat the oven to 350 degrees. Grease three 9-inch cake pans with butter and dust with flour.
  • Bake the cake: In a medium bowl, sift together the flour, salt and baking powder and set aside. In a small bowl, combine the milk and vanilla and set aside.
  • Using a stand mixer fitted with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl, and beat in the eggs, one at a time, mixing well after each addition. Add a third of the flour mixture, then half the milk mixture in alternating additions, mixing in between just enough to incorporate, beginning and ending with the flour mixture. Scrape the bottom and sides of the bowl as necessary.
  • Divide the batter among the prepared pans and smooth the tops. Bake for 15 to 20 minutes. The cakes should be barely done in the middle. Cool 5 minutes in the pans, then unmold onto wire racks to cool.
  • To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch. In a bowl whisk together the lemon zest, lemon juice and 1 cup of water. Beat in the eggs. Slowly whisk the lemon mixture into the sugar mixture. Cook over medium heat, slowly whisking until the mixture thickens. Remove from the heat and stir in the butter. Set aside to cool, then refrigerate until ready to use. (This can be made several days ahead.)
  • Make the icing: In a small saucepan, combine the sugar with 1/2 cup cold water and bring to a boil over high heat without stirring. Boil for 2 to 3 minutes. Dip a spoon into the syrup and let it drip off. When a 2- to 3-inch thread hangs off, remove from heat. Meanwhile, change the mixer attachment to the whisk attachment and beat the egg whites on medium speed until they hold their shape, about 2 minutes. With the mixer running, slowly add in the syrup in a steady stream. Increase the speed and beat the mixture until firm, about 2 to 3 minutes. Add the vanilla and whisk briefly to combine. Set aside.
  • To assemble: Place 1 cake layer on a serving platter. Spread half the lemon curd on top, but do not let it spill down the sides. Repeat with the second layer, then top with the third cake. Spread the icing on the top and sides, then cover it with the coconut, pressing it in on the sides with the palms of your hands.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 7 grams, Carbohydrate 103 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 20 grams, Sodium 345 milligrams, Sugar 70 grams, TransFat 1 gram

LEMON FILLED COCONUT CAKE



Lemon Filled Coconut Cake image

Enjoy this wonderful coconut cake made using Betty Crocker® Gluten Free cake mix - a delicious dessert with citrusy twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 10

Number Of Ingredients 11

1 box Betty Crocker™ Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons pure vanilla
3 eggs
2 cups gluten-free powdered sugar
1/4 cup butter, softened
1 teaspoon gluten-free coconut extract, if desired
1 to 2 tablespoons milk
1/2 cup lemon curd
1 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
  • Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.

Nutrition Facts : Calories 500, Carbohydrate 72 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 50 g, TransFat 1/2 g

COCONUT LEMON CAKE



Coconut Lemon Cake image

Brushing lemon simple syrup onto the cake helps keep it moist. Martha made this bundt cake recipe on episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 3/4 cups (sifted twice) Italian-style "00" flour, preferably King Arthur, plus more for pan
1 tablespoon baking powder, preferably Italian
Pinch of coarse salt
1 3/4 cups granulated sugar
Finely grated zest and juice of 2 large lemons
4 large eggs
1/2 cup canned coconut cream
1 cup heavy cream
2 tablespoons confectioners' sugar
1 cup shredded coconut, lightly toasted

Steps:

  • Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt.
  • In a mixing bowl, beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture in three additions, alternating with two batches coconut cream, until just combined (do not overmix).
  • Transfer batter to prepared pan; tap on counter, and smooth top with an offset spatula. Bake until golden brown and a cake tester comes out clean, about 45 minutes.
  • Meanwhile, in a small bowl, make lemon syrup: combine the lemon juice (you will need about 1/3 cup), remaining 1/4 cup granulated sugar, and 1/2 cup water. Stir until sugar is dissolved.
  • Transfer Bundt pan to a wire rack to cool 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes as it continues to cool, letting it absorb before brushing on more. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)
  • In a well-chilled bowl, whisk heavy cream until soft peaks form. Add confectioners' sugar and whisk until medium-stiff peaks form. Just before serving, top cake with whipped cream, then toasted coconut.

LEMON-FILLED COCONUT CAKE



Lemon-Filled Coconut Cake image

One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 22

1 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
3-1/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups 2% milk
FILLING:
1 cup sugar
1/4 cup cornstarch
1 cup water
4 large egg yolks, lightly beaten
1/3 cup lemon juice
2 tablespoons butter
FROSTING:
1-1/2 cups sugar
2 large egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
3 cups sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts :

COCONUT-LEMON CAKE



Coconut-Lemon Cake image

Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it's picture perfect and delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 box (4-serving size) lemon-flavored gelatin
2/3 cup water
1/3 cup vegetable oil
4 eggs
2 containers Betty Crocker™ Whipped fluffy white frosting
1 1/2 cups flaked coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
  • In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.

Nutrition Facts : Calories 410, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 44 g, TransFat 2 1/2 g

LEMON CAKE WITH TOASTED COCONUT



Lemon Cake with Toasted Coconut image

This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.

Provided by Karen Brady Pastore

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup shredded unsweetened coconut
2 cups all-purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
3 large eggs
1 ¾ cups white sugar
1 ¾ cups whole milk
1 cup extra-virgin olive oil
5 tablespoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  • Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g

COCONUT LEMON LAYER CAKE



Coconut Lemon Layer Cake image

This is a coconut-flavored cake with a layer of lemon curd in the middle, topped with lemony whipped cream and coconut. YUM! I got this from my beloved "Moosewood Book of Desserts." It makes a really pretty cake!

Provided by Aunt Cookie

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 15

1 cup butter, at room temperature
2 cups sugar
1 cup coconut milk
2 teaspoons pure vanilla extract
2 1/2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites
1 tablespoon lemon peel, grated
1/3 cup fresh lemon juice
3/4 cup sugar
3 eggs
1/2 cup butter, at room temperature
1 cup heavy cream
1/2 cup toasted coconut flakes

Steps:

  • Preheat the oven to 350°F Butter and flour two 9-inch round cake pans.
  • With an electric mixer, cream the butter and 2 cups of sugar until light and fluffy.
  • In a separate bowl, mix together the coconut milk and vanilla. Add half of the milk mixture to the butter and sugar mixture and beat until well blended.
  • Into another bowl, sift together the flour, baking powder, and salt.
  • Add the sifted mixture to the butter mixture and stir well. Thoroughly mix in the remaining milk mixture. The batter will be very heavy.
  • Using an electric mixer with clean, dry beaters and a clean bowl, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter until no trace of white remains.
  • Pour the batter into the prepared pans and bake until the tip of a knife inserted in the center of the cake comes out clean, about 40 minutes.
  • While the cake is baking, make the lemon curd. In the saucepan, whisk together the lemon peel, juice, sugar, and eggs.
  • On medium heat, cook the mixture, whisking constantly until the curd thickens, about 5-7 minutes. Remove from the heat.
  • For a perfectly smooth curd, pour the curd through a fine-mesh strainer to remove the lemon peel and any bits of egg (I always do this, because there are always little egg bits in the curd).
  • Whisk in the butter a little at a time.
  • Refrigerate the curd until well-chilled, about an hour.
  • When the cake is cooled, spread half of the lemon curd between the two layers.
  • Whip the cream until stiff and stir in the remaining lemon curd. Spread the whipped lemon cream over the cake and chill well.
  • Serve sprinkled with toasted coconut flakes.

Nutrition Facts : Calories 637.5, Fat 37.2, SaturatedFat 24.3, Cholesterol 141.1, Sodium 424.4, Carbohydrate 71, Fiber 1.5, Sugar 49.2, Protein 7.5

MOIST AND LEMONY COCONUT CAKE



Moist and Lemony Coconut Cake image

More-ish rich lemony quick food processor cake! Yummy dense, moist lemon coconut cake is similar to popular cafe cakes!

Provided by Sadiejane

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 10

Number Of Ingredients 14

1 ½ cups self-rising flour
1 cup superfine sugar
½ cup cold unsalted butter, cut into pieces
4 eggs
1 cup milk
¼ cup lemon juice
2 teaspoons finely grated lemon zest
1 cup sweetened flaked coconut
¼ cup unsalted butter
2 ½ cups confectioners' sugar
2 tablespoons coconut milk powder
2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
¼ cup sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9-inch round baking pan.
  • Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
  • Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
  • Transfer batter to a large bowl; fold 1 cup coconut into the batter.
  • Pour batter into prepared baking pan, smoothing the surface of the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
  • Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
  • Spread frosting over completely cooked cake.
  • Sprinkle remaining 1/4 cup coconut atop frosted cake.

Nutrition Facts : Calories 512 calories, Carbohydrate 73.5 g, Cholesterol 104 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 15.3 g, Sodium 308.7 mg, Sugar 55.7 g

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From tasteofthesouthmagazine.com


COCONUT LEMON CAKE FROM SCRATCH | MY CAKE SCHOOL
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Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan. Return pan to medium heat …
From mycakeschool.com


LEMON AND COCONUT LOAF CAKE - ANNIE'S NOMS
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2019-03-26 Instructions. Preheat the oven to 160C/325F and spray a 2lb loaf tin with cooking spray. Place a thin strip of grease proof paper along the centre to lift the cake out. Place the butter, sugar and lemon zest into a large bowl, or the …
From anniesnoms.com


LEMON COCONUT CAKE RECIPE - BEYOND FROSTING
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2019-04-08 For the Cake: Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare bake even stripes if desired. In a large mixing bowl, combine the …
From beyondfrosting.com


LEMON COCONUT CAKE RECIPE - FOOD FANATIC
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2019-04-08 Once you’re done baking your cake, toast the coconut right away so it has time to cool while you’re making the frosting. Toasting coconut is super easy. Just spread the coconut in a thin layer on a cookie sheet, preferably …
From foodfanatic.com


COCONUT LEMON LAYER CAKE - I WASH YOU DRY
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Combine the cake mix, coconut milk, egg whites and oil in the bowl of your stand mixer and beat on low for 30 seconds, then medium for 2 minutes. Add the coconut extract and 1/2 cup of shredded coconut to the batter, stir to …
From iwashyoudry.com


LEMON COCONUT CAKE WITH LEMON GLAZE | THAI KITCHEN
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1/4 cup flaked coconut, toasted. INSTRUCTIONS. 1 PREHEAT oven to 350°F. For the Lemon Coconut Cake, beat cake mix, coconut milk, eggs and lemon extract in large bowl with electric mixer on low speed just to moisten. Beat on …
From mccormick.com


LEMON COCONUT CAKE RECIPE - STL COOKS
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Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Lemon Filling between layers. Spread …
From stlcooks.com


LEMON CAKE WITH COCONUT FROSTING - JUST SO TASTY
2018-05-10 The cake itself has a deliciously fresh lemon flavor thanks to using real lemon juice and lemon zest in the batter. Then the cake crumb is moist and tender thanks to using 3 eggs and buttermilk. Then the coconut frosting has a delicious coconut flavor because we’re using coconut milk and a little coconut extract (if you like a more pronounced ...
From justsotasty.com


COCONUT LEMON LAYER CAKE | IMPERIAL SUGAR - RECIPES
Set aside. 2. In bowl of an electric mixer fitted with a paddle attachment, whisk together flour, sugar, baking powder, and salt. Add butter pieces and coconut milk, mixing on low speed until combined. Increase speed to medium and beat until light and fluffy, about 2 minutes. 3. Slowly pour in egg white mixture and stir until just incorporated. 4.
From imperialsugar.com


LEMON AND TOASTED COCONUT YELLOW CAKE WITH VANILLA GLAZE
Spray the Multi-Purpose Pan (or 8” round baking pan) with cooking spray and dust with 2 tablespoons flour. Step 2. To make the cake, add the cake mix and 2 tablespoons all-purpose flour to a large bowl and stir to combine. Step 3. In a separate large bowl, add 2 eggs, 2 egg whites, ¾ cup water, oil, and lemon extract and stir until combined.
From ninjatestkitchen.com


LEMON COCONUT CAKE - THE RECIPE CRITIC
2021-10-18 Add the extracts, lemon zest, and milk and mix on medium-low until combined. In a separate bowl sift together the flour, baking powder, baking soda, and salt. In 2-3 additions add the flour mixture into the wet ingredients until combined. Beat on medium for 2 minutes. Fold in the shredded coconut.
From therecipecritic.com


LEMON COCONUT CAKE | DESSARTS
2022-05-31 Prepare two six inch pans by brushing with melted butter and then lining the bottom with parchment. Dust with flour. In a medium sized bowl, whisk together the flour, baking powder, and salt. In a large bowl, or the bowl of a stand mixer, beat the butter and sugar on medium high speed until light and fluffy.
From dessarts.com


TOASTED COCONUT & VANILLA CAKE | DELICIOUS FOOD, SIMPLE …
2021-09-23 Preheat your oven to 180°C/350°F (fan forced). Grease and line a 23cm (9inch) round springform cake tin. In a large mixing bowl whisk together the olive oil, sugar, vanilla, and eggs until smooth. Add the flour, coconut, baking powder, baking soda, sea salt, and yoghurt, and gently fold to combine. Pour the mixture into the pre-lined tin.
From gatherandfeast.com


VANILLA LEMON COCONUT CAKE - SMILE WITH MCCAIN
½ cup (125 mL) fresh lemon juice. 1 tsp (5 mL) lemon zest. ½ cup (125 mL) granulated sugar . Pinch salt . 4 egg yolks. 2 tbsp (30 mL) cold butter, cubed . ⅓ cup (75 mL) toasted coconut flakes . 1 (510 g) McCain® Deep ’ n Delicious® Vanilla Cake, cut and thawed
From mccain.ca


LEMON COCONUT CAKE | HELLEME
2021-12-09 Instructions For the cake. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
From helleme.com


LEMON FILLED COCONUT CAKE RECIPE - LIFEMADEDELICIOUS.CA
2018-05-16 Steps. 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour). 2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan. 3.
From lifemadedelicious.ca


THE BEST FROM SCRATCH LEMON COCONUT CAKE RECIPE
2020-05-15 In a small bowl, whisk together the room temperature egg whites with 1/4 cup of the milk until combined. Set aside. In a large bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes, on medium speed. Scrape down the sides of the bowl as needed. Slowly add in dry ingredients and mix until combined.
From shugarysweets.com


TOASTED COCONUT LEMON CAKE - EASY BAKING RECIPE
2020-08-09 Toasted Coconut Lemon Cake Makes 3 layer 6-inch cake Batter 1/2 cup (113 grams) organic salted butter, softened 170 grams (3/4 cup) organic cane sugar
From mimibakesphotos.com


COCONUT FLOUR LEMON CAKE » LEELALICIOUS
2021-07-07 Instructions. Preheat your oven to 350°F. Grease the bottom and sides of an 8-inch round cake pan with olive oil. For easier unmolding, place a parchment paper circle into the bottom of the pan. In a bowl, whisk together the eggs, almond milk, olive oil, maple syrup, lemon juice, and vanilla extract.
From leelalicious.com


LEMON COCONUT CAKE – ALL RECIPES GUIDE
2021-08-09 Instructions. For the cake. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
From allrecipesguide.net


LEMON COCONUT CAKE !! - WHYRECIPENOW
2022-02-06 Stir in vanilla. 3. Make sure to beat egg whites at high speed with electric mixer until stiff peaks form and please fold one-third of egg whites into batter. Afterwards, fold in remaining beaten egg whites gently, just until blended. Finally, spoon batter into 3 greased and floured 9-inch round cake pans.
From whyrecipenow.com


LEMON CAKE WITH TOASTED COCONUT FROSTING RECIPE | ODLUMS
Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper. Set aside. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain.
From odlums.ie


COCONUT-LEMON CAKE RECIPE | MYRECIPES
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Step 5. Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake.
From myrecipes.com


COCONUT LEMON CAKE – FLEXITARIAN KITCHEN
Shake off excess flour. Grate enough lemon zest to obtain 3 tablespoons. Juice the lemons to obtain 1/4 cup (60 ml). Add zest and juice to a bowl. Whisk in the canola oil, sour cream or Greek yogurt, coconut milk and the eggs. In another bowl, mix together flour, sugar, baking powder, baking soda and salt. Add the lemon/sour cream mix to the ...
From flexitariankitchen.com


LEMON COCONUT CAKE WITH CREAM CHEESE FROSTING | FARE ISLE
2021-04-02 Preheat the oven to 350˚F/175˚C. Grease two 6-inch cake pans or one 8-inch or 9-inch cake pan. Line the bottom of each pan with a parchment paper circle. In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, cream together the butter and sugar until pale and fluffy, about 2-3 minutes.
From fareisle.com


COCONUT AND LEMON CAKE : RECIPE FOR COCONUT CAKE WITH LEMON
2018-09-29 Preheat oven to 150 Celsius, line two 8 inch/20 cm round cake tins and put them to one side. Put the butter, sugar and vegetable oil in a bowl and whisk it together until creamy and light coloured. Start adding the eggs one at a time and whisk well between each egg added. Add the zest of lemon, the juice of 1/2 lemon and the elderflower cordial ...
From meadowbrownbakery.com


COCONUT-FILLED LEMON CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease a a 9" to 10", 9- to 10-cup capacity bundt-style pan, or a 9" or 10" tube pan. Beat together the butter, sugar, and salt, first until combined, then until fluffy. Add the eggs one at a time, beating well after each addition, and scraping the sides and bottom of the bowl after you've added the first 2 eggs.
From kingarthurbaking.com


VEGAN TOASTED COCONUT AND LEMON CAKE - SWEETPHI
2015-03-05 Brighten your day and forget the cold with this light and airy toasted coconut and lemon cake that just so happens to be vegan! No ratings yet. Print Rate. Prep Time: 30 minutes. Cook Time: 30 minutes. Total Time: 1 minute. Servings: 8. Ingredients. For the cake: 1/3 cup coconut oil melted; 1/3 cup coconut milk; 1 teaspoon white vinegar; juice from 1/2 of a …
From sweetphi.com


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