Homemade Triple Coconut Cake with Lemon Curd Filling Recipe
This is the best homemade coconut cake recipe! The key to the cake's rich flavor is coconut milk, and the brightness of the lemon curd is a welcome balance.
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Cooking tools:
- Offset spatula
- Cake stand
- Hand mixer
- Cooling rack
- Cake tester
- Cake pan
- Bread knife
- Saucepan
- Stove
- Whisk
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Chef's knife
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 2 cans (14 oz. each) regular, full-fat coconut milk
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 teaspoons baking powder
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups coconut milk reduction (see first line of the instructions)
- Lemon curd, homemade or store-bought
- 2 cups unsweetened shaved coconut
- 2 sticks unsalted butter, softened
- 4 cups (about 1 pound) confectioner’s sugar
- ½ cup coconut milk reduction (see first line of the instructions)
- 1 ½ teaspoons vanilla extract
- Pinch salt
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