Lemon-Coconut Cake w/ Fresh Whipped Cream
This is a light and delicious dessert.
Ingredients
Lemon Cake
- 2 sticks Butter
- 1 cup Sugar
- 2 tbsp Lemon Juice
- Zest of One Lemon
- 1 tbsp Lemon Extract
- 3 Eggs
- 1 pinch Salt
- 2 cups Flour
- 1 tsp Baking Soda
- 1 tbsp Baking Powder
- ½ cup Sour Cream
Lemon Curd
- Additional Zest of 2-3 Lemons
- 1½ cups Sugar
- ½ stick Softened Butter (room temperature)
- 3 Eggs Beaten (large eggs)
- ¾ cup Fresh Lemon Juice
- 1 pinch Salt
Whipped Cream
- 1 qt Heavy Cream
- ½ cup Confectioners' Sugar
- ¼ tbsp Pure Vanilla
- ¼ tbsp Lemon Extract
Assemble
- 2 cups Shredded Coconut Flakes
Instructions
Lemon Cake
- Cream together Butter and Sugar.
- Add Lemon Juice, Lemon Zest, Lemon Extract, Eggs and Salt.
- In a separate bowl sift together Flour, Baking Soda, Baking Powder and Sour Cream. Add to batter and mix.
- Pour batter into buttered/floured cake pans. Bake in 350℉ oven for 40-50 minutes or until inserted toothpick comes out clean and dry. Let cool completely before slicing layers.
Lemon Curd
- In bowl of double boiler place Lemon Zest, Sugar, Softened Butter, Beaten Eggs, Lemon Juice and Salt.
- Cook over low heat whisking constantly until mixture thickens, careful not to cook the eggs. Remove from heat, pour into bowl and let cool then cover with plastic wrap touching the curd and refrigerate until cold.
Whipped Cream
- Place Heavy Cream in chilled bowl fitted with chilled beaters.
- Slowly add Confectioners' Sugar and turn mixer to high speed.
- Add Pure Vanilla and Lemon Extract and continue to whip until cream holds its shape.
Assemble
- Split cooled cake into three equal layers. Place bottom layer in serving platter.
- Mix 1 cup of chilled Lemon Curd (reserve a little for serving suggestion) with 1 cup Coconut Flakes then spread on cake.
- Place second layer of cake on top and spread with remaining lemon curd. You can mix coconut flakes in this layer too if you please but reserve some for finishing cake.
- Place top layer. Lightly press cake from center to evenly distribute filling.
- Frost cake with whipped cream (reserving some for serving). Sprinkle remaining coconut on top of whipped cream. You can use more coconut to finish this lovely dessert if you wish.
- Serve with a dollop of reserved lemon curd and whipped cream and perhaps some blueberries and a sprig of mint.
