Description
A bright and refreshing Lemon Coconut Naked Cake featuring layers of tender lemon-infused cake, luscious homemade lemon curd, and creamy coconut buttercream frosting. This elegant yet simple dessert combines zesty citrus flavors with tropical coconut for a perfect balance, making it an ideal choice for gatherings, celebrations, or a special treat.
Ingredients
Cake
- 2 cups all purpose flour
- 1½ tsp baking powder
- ⅓ teaspoon baking soda
- ⅔ teaspoon salt
- 2 Tablespoon lemon zest
- 1⅛ cups granulated sugar
- 9 Tablespoon unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1⅓ cups buttermilk (room temperature)
- 3½ Tablespoons lemon juice
- ⅔ teaspoon vanilla extract
Lemon Curd
- ½ cup granulated sugar
- 4 large egg yolks (room temperature)
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 Tablespoons salted butter (sliced, room temperature)
Frosting
- 1½ cups salted butter (room temperature)
- 4 cups powdered sugar (sifted)
- ⅔ cup coconut cream
- ½ cup unsweetened, dried coconut
Instructions
- Prepare Cake Batter: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and lemon zest. Set aside. In the bowl of a stand mixer fitted with the flat beater or using a hand mixer, combine the unsalted butter and granulated sugar. Beat on high speed until light and fluffy, about 3-4 minutes. Add the eggs and egg yolk one at a time, beating well after each addition and continue beating until light and fluffy, another 3-4 minutes.
- Mix Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Stir in the lemon juice and vanilla extract until just combined.
- Bake the Cake: Preheat oven to 350℉ (177℃). Spray three 6-inch round cake pans with baking spray. Divide the batter evenly among the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow layers to cool completely.
- Make Lemon Curd: In a heatproof glass bowl, whisk together sugar, egg yolks, and lemon juice until smooth. Place the bowl over a pot of simmering water (double boiler method). Stir continuously with a rubber spatula or wooden spoon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon. Strain the curd through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Whisk in lemon zest and sliced salted butter until fully incorporated. Cover with plastic wrap touching the curd to prevent a skin and set aside to cool. Refrigerate if not using immediately.
- Prepare Coconut Frosting: In the bowl of a stand mixer fitted with the flat beater, beat the salted butter and powdered sugar on high speed until smooth, about 1-2 minutes. Add coconut cream gradually and continue beating until light and fluffy, roughly 2-3 minutes. Adjust coconut cream quantity if needed to achieve desired spreading consistency.
- Assemble the Cake: Trim cake layers if necessary to ensure even surfaces. Place one cake layer on your serving plate. Fill a piping bag or zip-top bag with frosting and snip about a ½-inch hole at the tip. Pipe ¼ to ½ cup of frosting onto the cake layer and spread evenly to a smooth, level surface. Pipe frosting around the outer edge to create a border. Fill the center with half the lemon curd. Repeat with the second cake layer: place it on top, frost, and add remaining lemon curd. Top with the final cake layer and frost the top and sides of the cake. Press unsweetened dried coconut around the sides of the cake to finish.
Notes
- Make sure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for better mixing and cake texture.
- Using fresh lemon zest and juice will enhance the citrus flavor significantly.
- To make the cake layers even, weigh the batter when dividing between pans.
- When making lemon curd, continuous stirring over simmering water prevents scrambled eggs and ensures smooth texture.
- Allow cake layers to cool completely before frosting to avoid melting the frosting.
- This cake is best served the day it is assembled but can be stored covered in the refrigerator for up to 2 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
