Coconut Layer Cake Filled with Lemon Curd

I’ve been loving layer cakes recently. In the past I always felt like I needed a special occasion to make a layer cake. But I got some 6″ cake pans for Christmas this year. When you make a 6″ cake, it serves 8, which is perfect for a dinner party.

I also have the opinion that when making a layer cake, you might as well go all out and make it into 4 layers. I mean, seriously, who wants just two layers of cake when you can have four! What that really means is that you’ll have more layers of the good stuff – the filling!

We had friends M&M over for dinner and I served this cake for dessert. We all enjoyed the lightness of the cake. It was the perfect ending to the meal and would be great for any of the upcoming Spring holidays.

I used my go-to white cake recipe except used coconut extract in the cake. Then I filled the cake with some lemon curd and added toasted coconut to the outside of the cake. I love adding some garnish to the sides of a cake. Then it doesn’t matter how good or bad you are at frosting the sides of a cake.

In case you were wondering, a 6″ cake uses a half batch necessary for a 9″ cake. I always use my cupcake scoop to portion out batter. Nine inch cakes are equivalent to 12 cupcakes per layer and six inch cakes are equivalent to 6 cupcakes per layer. Note the recipe below is for a full sized 9″ two-layer cake. Cut in half for a 6″ double-layer cake.

I filled the cake with this lemon curd and used this vanilla buttercream frosting recipe.

One Year Ago: White Cupcakes and Spring M&M Pretzel Treats
Two Years Ago: Sugar Cookie Bars, Goat Cheese and Sundried Tomato Appetizers, and Fauxstess Cupcakes
Three Years Ago: Summer Squash

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Coconut Cake

Yield: 8

Ingredients:

2 1/4 cups cake flour
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 tsp coconut extract
1 tsp vanilla extract
1 1/2 cups + 2 tablespoons granulated sugar
4 tsp baking powder
1 tsp table salt
12 Tbsp unsalted butter, softened but still cool

Directions:

Set oven rack in middle position. Heat oven to 350 degrees. Prepare two 9" cake pans with parchment and butter.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly into prepared pans. Bake until thin skewer or toothpick inserted in the center comes out clean, 25-30 minutes.

Cool completely prior to frosting.

Recipe adapted from The Way the Cookie Crumbles

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15 Responses to “Coconut Layer Cake Filled with Lemon Curd”

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    1
    Erica @ Inandaroundtown — April 6, 2011 at 4:22 pm

    WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!

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    2
    FunandFearlessinBeantown — April 6, 2011 at 4:26 pm

    This cake looks beautiful and I love the addition of toasted coconut!

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    3
    Christina — April 6, 2011 at 4:32 pm

    I love love cakes with coconut. So delicious.

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    4
    Maria — April 6, 2011 at 4:33 pm

    Beautiful cake!

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    5
    DeliciousDish — April 6, 2011 at 4:48 pm

    Totally agree – the more layers the better! The cake looks stunning!

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    Paula Kelly-Bourque — April 6, 2011 at 5:04 pm

    Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!

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    7
    Evan — April 6, 2011 at 5:29 pm

    This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.

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    8
    Bianca Garcia — April 6, 2011 at 5:34 pm

    This sounds wonderful. Coconut with lemon curd, yummmm!

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    9
    Taryn — April 6, 2011 at 5:49 pm

    This looks fantastic – so springy and beautiful, and absolutely delish :)

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    10
    ammy 92 — April 6, 2011 at 6:28 pm

    what a wonderful cake!

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    11
    ErinsFoodFiles — April 6, 2011 at 6:30 pm

    Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.

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    12
    Shannon — April 6, 2011 at 8:01 pm

    ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!

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    A Boston Food Diary — April 6, 2011 at 8:30 pm

    OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!

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    14
    Aimee — April 6, 2011 at 8:47 pm

    Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!

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    15
    Nutmeg Nanny — April 6, 2011 at 9:31 pm

    Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you :)

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