How To Make Coconut Cake with Lemon Curd Filling Recipe
A moist and fluffy coconut cake filled with tangy lemon curd.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup lemon curd
Instructions
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Preheat oven to 350°F. Grease and flour two 6-inch cake pans.
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In a medium bowl, whisk flour, baking powder, and salt.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
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Gradually add flour mixture to butter mixture, alternating with coconut milk. Mix until just combined.
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Fold in shredded coconut.
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Divide batter evenly between prepared pans and smooth the top.
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Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
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Remove from oven and let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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When cakes are cooled, place one cake layer on serving dish. Spread lemon curd on top.
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Top with the second cake layer and sprinkle with shredded coconut.
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Serve and enjoy!
Nutrition
- Calories : 580kcal
- Total Fat : 32g
- Saturated Fat : 22g
- Cholesterol : 176mg
- Sodium : 460mg
- Total Carbohydrates : 70g
- Dietary Fiber : 2g
- Sugar : 50g
- Protein : 7g
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