Lemon Coconut Naked Cake with Lemon Curd - Bright & Delicious

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If you are on the hunt for a show-stopping dessert that balances zesty brightness with tropical creaminess, look no further than the Lemon Coconut Naked Cake with Lemon Curd Recipe. This delightful cake layers moist lemon-infused sponge with luscious lemon curd and whipped coconut cream frosting, all elegantly finished with a dusting of shredded coconut around the edges. It’s the kind of treat that looks rustic but tastes utterly refined, perfect for celebrations or simply brightening up any afternoon tea. I promise, every bite bursts with sunshine and indulgence, making it an instant favorite in your dessert repertoire.

Ingredients You’ll Need

A top view of multiple clear glass and white dishes arranged on a white marbled surface, each holding different ingredients. The largest bowl at the center contains white flour with a powdery texture. Above it, to the right, a clear measuring cup holds light cream-colored buttermilk. Below the flour bowl, a clear bowl holds two bright yellow eggs with runny yolks. To the left of the eggs, a small clear bowl labeled vanilla contains a dark brown liquid, and beside it, a small clear bowl with salt holds white granules. A white plate with a light yellow stick of butter is placed to the lower left. On the right side, a small clear bowl with finely grated lemon zest in bright yellow is near the center. Next to it on the right, a small clear bowl with lemon juice holds a pale yellow liquid. Two other small clear bowls, one with white baking powder and one with baking soda, are placed near the top left. A medium clear bowl of white sugar is near the middle right, completing the ingredient layout. All bowls and plates are neatly spaced and labeled with black text on white blocks. Photo taken with an iphone --ar 4:5 --v 7

The charm of this Lemon Coconut Naked Cake with Lemon Curd Recipe lies in its simplicity—you don’t need a pantry full of exotic items, just a handful of essential ingredients that each bring a unique splash of flavor or texture to the party. From the tangy freshness of lemons to the creamy softness of coconut, every element plays a crucial role in creating that perfect harmony.

All purpose flour 2 cups: The base for a tender and sturdy cake crumb that holds all the delicious layers.
Baking powder 1½ tsp: Helps the cake rise beautifully, keeping it light and fluffy.
Baking soda ⅓ tsp: Adds lift and ensures a soft texture paired with the tang of buttermilk.
Salt ⅔ tsp: Balances sweetness and enhances the lemon flavor.
Lemon zest 2 Tablespoons: Packs intense citrus aroma and brightens the batter.
Granulated sugar 1⅛ cups + ½ cup: Provides sweetness; split between cake and lemon curd preparation.
Unsalted butter 9 Tablespoons + 3 Tablespoons + 1½ cups: Adds richness and moisture; varying amounts used for cake, curd, and frosting.
Large eggs 2 + egg yolk 1 + 4 yolks: Offers structure, moisture, and richness across cake layers and lemon curd.
Buttermilk 1⅓ cups: Brings tang and tender crumb, activating the baking soda perfectly.
Lemon juice 3½ Tablespoons + ¼ cup: Integral for that fresh, zesty zip in both cake and lemon curd.
Vanilla extract ⅔ tsp: Rounds out the flavors with sweet, warm notes.
Powdered sugar 4 cups: Essential for a smooth, sweet buttercream frosting base.
Coconut cream ⅔ cup: Provides luscious creaminess with a subtle tropical essence in the frosting.
Unsweetened dried coconut ½ cup: Adds texture and a beautiful finish around the cake edges.

How to Make Lemon Coconut Naked Cake with Lemon Curd Recipe

Step 1: Prepare the Cake Batter

Begin by heating your oven to 350℉ (177℃) and spraying three 6-inch cake pans with baking spray. This sets the stage for perfectly baked layers. Whisk together the dry ingredients—flour, baking powder, baking soda, salt, and those vibrant lemon zest bits—ensuring even distribution of flavors and leaveners. In a stand mixer or with a hand mixer, cream the butter and granulated sugar until fluffy and light, about 3 to 4 minutes, which is essential for a tender crumb. Next, beat in the eggs one at a time along with the extra egg yolk, making sure each is fully incorporated before adding the next. This technique traps air and contributes to the cake’s rise.

Step 2: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and buttermilk to the creamed butter and eggs, beginning and ending with the flour mixture. This alternating addition helps maintain a smooth batter without overmixing, which can toughen the cake. Stir in the fresh lemon juice and vanilla extract for that signature brightness and warm undertones. Divide the batter evenly among your prepared cake pans to ensure uniform layers, then bake for 30 minutes or until a toothpick inserted comes out clean. The result should be soft, moist, and fragrant cake layers ready to be adorned.

Step 3: Prepare the Lemon Curd

While your cakes bake, tackle the lemon curd, an absolute star in this Lemon Coconut Naked Cake with Lemon Curd Recipe. In a heatproof bowl, whisk together sugar, egg yolks, and lemon juice until smooth. Set this over a simmering water bath, stirring constantly to prevent scrambling. After about 10 minutes, the mixture will thicken to a luscious custard consistency. Pass it through a fine mesh sieve for extra smoothness, then whisk in lemon zest and butter for silky richness. Cover the surface with plastic wrap directly touching it to prevent a skin from forming, and let it cool before assembling. If you aren’t ready to assemble immediately, refrigerate the curd to keep it fresh.

Step 4: Make the Coconut Cream Frosting

For a frosting that perfectly complements the tangy lemon curd, beat together the butter and powdered sugar until smooth. Then add the coconut cream, folding and beating until the frosting reaches a light, fluffy texture. Feel free to adjust the amount of coconut cream to achieve your ideal consistency—this frosting should be creamy but firm enough to hold shape. The coconut cream brings a subtle tropical flair and sumptuous texture, making each bite irresistible.

Step 5: Assemble the Cake

Trim the cake layers if needed for evenness, then place one layer on your serving plate. Use a piping bag with a ½ inch hole to pipe and spread about ¼ to ½ cup of frosting evenly on the layer, piping a border along the edges to hold the luscious lemon curd in place. Spoon half of the lemon curd into the center and level it out gently. Repeat the process with the second layer, finishing with the last cake layer on top. Frost the top smoothly, then press shredded dried coconut around the sides of the cake for an inviting, rustic finish. That’s it—the Lemon Coconut Naked Cake with Lemon Curd Recipe is ready to wow!

How to Serve Lemon Coconut Naked Cake with Lemon Curd Recipe

The image shows three small round cakes fresh out of the oven, each in a silver baking pan. The cakes are light yellow with a soft texture and slightly golden edges. They sit on a white marbled surface, evenly spaced in a triangular layout. The cakes are smooth on top with no decorations or toppings visible, and their height suggests they are fluffy and light. The silver pans have a shiny, clean look, contrasting with the soft, warm color of the cakes inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your cake’s presentation and flavor, consider fresh garnishes like thin lemon zest curls or edible flowers for a pop of color. A light dusting of powdered sugar adds a delicate snow-kissed effect. Toasted coconut flakes can enhance texture and add a delightful crunch while reinforcing the coconut flavor board.

Side Dishes

This cake pairs beautifully with fresh fruit salads, especially berries or tropical fruits like pineapple and mango, reinforcing its citrus and coconut notes. For a more decadent pairing, serve alongside whipped cream or a scoop of vanilla bean ice cream that balances the cake’s tanginess and sweetness perfectly.

Creative Ways to Present

For a more whimsical twist, serve this cake as mini layers in individual glass jars, allowing guests to see the irresistible layers of frosting and curd. Another fun idea is to top the cake with a drizzle of extra lemon curd or coconut caramel sauce for added moisture and shine. For gatherings, pre-slice the cake and plate each piece with a small dollop of whipped cream and a mint sprig to impress your crowd effortlessly.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Coconut Naked Cake with Lemon Curd Recipe covered tightly in the refrigerator to maintain freshness and prevent the frosting from drying out. Because of the lemon curd and coconut cream, keeping it cool is essential for food safety and texture preservation.

Freezing

If you want to save some for later, wrap the cake tightly in plastic wrap and then foil before freezing. This cake freezes well for up to 1 month. When ready to enjoy, thaw it in the refrigerator overnight to keep its delicate texture intact.

Reheating

Since this is a frosted cake with citrus curd, it’s best served chilled or at room temperature. Avoid microwaving as it can melt the frosting and affect the cake’s structure. Allow it to sit at room temperature for about 30 minutes before serving if taken from the fridge.

FAQs

Can I use regular cream instead of coconut cream for the frosting?

Yes, you can substitute regular heavy cream or whipping cream, but keep in mind that you’ll lose the subtle coconut flavor that makes this cake special. Adjust the sweetness and texture accordingly by whipping the cream separately then folding it in for best results.

Is it necessary to use three 6-inch pans, or can I use a larger pan?

Three 6-inch pans create evenly sized layers ideal for layering with lemon curd and frosting. You could use larger pans but expect thicker layers that may require longer baking and might be harder to evenly frost and slice.

How long can I keep lemon curd refrigerated?

Properly stored in an airtight container, lemon curd will last up to one week in the refrigerator. Always check for any off smells or texture changes before using if it’s been stored longer.

Can I make this cake dairy-free?

While the recipe relies heavily on dairy, you can substitute dairy-free butter, coconut-based cream, and plant-based buttermilk alternatives like lemon juice with almond or soy milk. The lemon curd and texture might differ slightly but will still be delicious.

Why is the frosting slightly different from typical buttercream?

This frosting uses coconut cream instead of milk or heavy cream, giving it a unique tropical twist and a lighter mouthfeel while maintaining sweetness and stability. It complements the lemon curd perfectly without overpowering it.

Final Thoughts

If you want to dazzle your friends or family with something truly vibrant, fresh, and layered with complexity, the Lemon Coconut Naked Cake with Lemon Curd Recipe is your answer. It’s a recipe that brings sunshine to the table, balancing bright citrus with creamy coconut in a way that feels effortlessly elegant. I encourage you to give this cake a try—you might find it becomes your new go-to for those special moments when only a bright, beautiful cake will do.

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