Coconut Cake with Lemon Curd and Vanilla Buttercream Recipe


This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.

What you will need

Butter (for the cake pans)

Flour (for the cake pans)

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 large eggs

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup coconut oil (solidified, not liquidy)

1 1/2 cups sugar

1 cup canned cream of coconut, such as Coco Lopez

1 teaspoon vanilla extract

1 cup buttermilk

Pinch of salt

1 tablespoon finely grated lemon zest

1/2 cup lemon juice (from 3 to 4 lemons)

3/4 cup sugar

2 large eggs

2 egg yolks

Pinch of salt

6 tablespoons unsalted butter, cut in small cubes

3/4 pound (3 sticks) cold unsalted butter, cut into pieces

4 egg whites

1 cup sugar

1 1/2 teaspoons vanilla extract

1 cup unsweetened coconut flakes, toasted

1 cup lemon curd

1 cup shredded unsweetened coconut


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