Lemon Coconut Cake with Whipped Cream Frosting - Antipasti Recipes
Lemon Coconut Cake with Whipped Cream Frosting might be just the dessert you are searching for. This recipe serves 25. One portion of this dish contains approximately 3g of…
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Cooking tools:
- Hand mixer
- Sifter
- Cooling rack
- Cake pan
- Wax paper
- Toothpick
- Spatula
- Mixing bowl
- Spoon
- Measuring cup
- Oven
- Plate
Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 237 milliliters butter, softened
- 177 milliliters buttermilk
- 237 milliliters coconut milk (canned or fresh)
- 79 milliliters dried cranberries, soaked in 1/4 cup bourbon or brandy, drained
- 3 eggs
- 651 milliliters all-purpose flour, sifted
- 237 milliliters lemon curd
- 2 teaspoons grated lemon zest (about 2 lemons)
- 1 teaspoon salt
- 473 milliliters sugar
- 473 milliliters sweetened flaked coconut (toasted, if desired)
- 2 teaspoons vanilla extract (or 1 teaspoon lemon extract)
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