Lemon Coconut Cake

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Ingredients:

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • ½ cup coconut oil (or vegetable oil)
  • 4 large eggs
  • 1 tbsp lemon zest (about 1-2 lemons)
  • ½ cup fresh lemon juice
  • 1 cup coconut milk (or whole milk)
  • 1 cup shredded coconut (sweetened or unsweetened)

For the Lemon Coconut Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp coconut extract (optional, for extra coconut flavor)
  • 1 cup shredded coconut, for garnish

Instructions:

  1. Preheat Oven
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Prepare the Cake Batter
    In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, beat the sugar, softened butter, and coconut oil together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
  3. Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined. Gently fold in the shredded coconut.
  4. Bake the Cakes
    Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  5. Make the Frosting
    In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, lemon juice, and coconut extract (if using), and continue to beat until creamy.
  6. Assemble the Cake
    Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Sprinkle the shredded coconut over the top and sides for garnish.
  7. Serve
    Slice, serve, and enjoy your lemony coconut cake!

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