Foryoueats: Lemon Coconut Cake

Name: Foryoueats: Lemon Coconut Cake
Total time: 60 min
Ingredients: 3 cups (315g) sifted cake flour(spooned & leveled)*; 1 Tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (120ml) canned coconut milk, at room temperature*; 1/2 cup (120ml) buttermilk, at room temperature*; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 5 large eggs, at room temperature; 1 Tablespoon (15ml) pure vanilla extract; optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!); 6 ouncessweetened shredded coconut (about 2 loosely packed cups); 1 and 1/2 cups homemade lemon curd (full recipe); Cream Cheese Frosting:; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3cups (360g) confectioners’ sugar; 2 Tablespoons (30ml) coconut milk or heavy cream; 1 teaspoon pure vanilla extract; pinch salt; topping: toasted (or not!)sweetened shredded coconut and lemon slices for garnish

foryoueats.com

This decadent lemon coconut cake is a perfect balance of sweet and tangy flavors. Moist, fluffy cake is filled with homemade lemon curd and topped with creamy coconut frosting. Garnish with toasted...

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Ingredients

3 cups (315g) sifted cake flour(spooned & leveled)*
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) canned coconut milk, at room temperature*
1/2 cup (120ml) buttermilk, at room temperature*
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
5 large eggs, at room temperature
1 Tablespoon (15ml) pure vanilla extract
optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)
6 ouncessweetened shredded coconut (about 2 loosely packed cups)
1 and 1/2 cups homemade lemon curd (full recipe)
Cream Cheese Frosting:
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3cups (360g) confectioners’ sugar
2 Tablespoons (30ml) coconut milk or heavy cream
1 teaspoon pure vanilla extract
pinch salt
topping: toasted (or not!)sweetened shredded coconut and lemon slices for garnish