Layered Lemon Coconut Cake

Layered Lemon Coconut Cake

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup sweetened shredded coconut

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup water
• 1/2 cup fresh lemon juice
• 3 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1 tablespoon grated lemon zest

For the Frosting:

• 1 1/2 cups unsalted butter, room temperature
• 6 cups powdered sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• Sweetened shredded coconut, toasted, for garnish

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Make the Cake Layers:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large bowl, beat the butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
   • Fold in the shredded coconut.
   • Divide the batter evenly among the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
3. Make the Lemon Filling:
   • In a medium saucepan, whisk together the granulated sugar and cornstarch.
   • Gradually stir in the water and lemon juice.
   • Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute.
   • Gradually stir a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan.
   • Cook for 2 minutes, stirring constantly. Remove from heat.
   • Stir in the butter and lemon zest. Let the filling cool.
4. Make the Frosting:
   • In a large bowl, beat the butter until creamy.
   • Gradually add the powdered sugar, beating until light and fluffy.
   • Add the heavy cream, vanilla extract, and coconut extract, and beat until smooth.
5. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread half of the lemon filling over the cake layer.
   • Place the second cake layer on top, and spread with the remaining lemon filling.
   • Place the third cake layer on top.
   • Frost the top and sides of the cake with the frosting.
   • Press the toasted shredded coconut onto the sides of the cake.
6. Make the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar, lemon juice, and melted butter until smooth.
   • Pour the glaze over the top of the cake, allowing it to drip down the sides.
7. Serve:
   • Let the cake set for a few minutes before slicing and serving.

Enjoy your homemade layered lemon coconut cake!