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Coconut Cake with Lemon Curd

Coconut Cake with Lemon Curd

Tender, moist, delicately sweet, and filled with a sunny pop of lemony curd, Coconut Cake with Lemon Curd is a spring time celebration for the senses.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 33 minutes
Cooling Time: 1 hour
Servings: 8

Equipment

  • 2 8" round cake pans
  • 1 mixing bowl/mixer
  • 1 saucepan

Ingredients

Coconut Cake

  • 2 1/2 cups Gluten Free 1.1 flour
  • 1 3/4 cups sugar
  • 6 egg whites, room temperature
  • 3/4 cup Dairy Free butter, room temperature
  • 1 cup coconut milk
  • 5 oz unsweetened Dairy Free yogurt I used coconut
  • 1 tsp coconut extract
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 cups sweetened coconut flakes

Lemon Curd

  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tbsp lemon zest
  • 1/3 cup lemon juice

Instructions

Coconut Cake

  • Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
  • Add the butter, sugar, and extracts to a bowl and mix on high for 3 minutes until light and fluffy.
  • Add the egg whites, yogurt, and coconut milk and mix to combine.
  • Add the remaining ingredients and mix until just combined.
  • Divide the batter between the two prepared cake pans.
  • Allow the cakes to bake for 25-30 minutes or until a toothpick comes out clean.
  • Transfer the cakes to a cooling rack and let them cool completely.
  • Place the first cake on a serving plate or cake stand. Top with the lemon curd and spread out.
  • Stack the second cake on top.
  • Frost with your favorite frosting. Garnish with coconut flakes if desired.

Lemon Curd

  • Add all of the ingredients to a bowl and whisk to thoroughly combine.
  • Pour the mixture into a saucepan over medium-low heat.
  • Continually stir for 10-15 minutes until the mixture has thickend.
  • Remove from the heat and allow it to cool completely.

Video

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