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

Print Save

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

    Pin It

11 Responses to “Strawberry Peach Basil Cupcakes”

  1. #
    1
    Becca — August 20, 2009 at 12:54 pm

    Beautiful! I love the green pop of the basil scatted throughout.

  2. #
    2
    Megan — August 20, 2009 at 2:46 pm

    These are definitely super creative! I love the strawberry basil combination… I’ve had a wonderful strawberry basil drink before… never added peaches too though… I’m sure that added some awesome flavor! Beautiful cupcakes!

  3. #
    3
    fearlesskitchen — August 20, 2009 at 2:49 pm

    Adding the peaches to the strawberry-basil combination was a great idea! This looks delicious.

  4. #
    4
    Colleen — August 20, 2009 at 3:06 pm

    i love your cupcake week! i have been craving them this week too!

  5. #
    5
    Sunshine — August 20, 2009 at 3:18 pm

    These look super yummy!

  6. #
    6
    m.e. — August 20, 2009 at 3:56 pm

    Okay, you are now officially dangerous to my waistline, lady! Can you see me salivating over here??? :0)

  7. #
    7
    Jen — August 20, 2009 at 3:59 pm

    Ha sorry for making you salivate! If you’re feeling up for a creative cupcake, definitely try these flavors together.

  8. #
    8
    Whitney@whitsgettingfit — August 21, 2009 at 1:10 am

    Those cupcakes look amaaazing.

  9. #
    9
    nutmegnanny — August 21, 2009 at 4:37 am

    Not only are these cute they are adorable too!

  10. #
    10
    herbal products — January 5, 2012 at 8:57 am

    This is a tasty dish to experiment with. There are also various herbs and spices you can mix.

  11. #
    11
    Davis — July 13, 2016 at 7:55 pm

    I’d like to thank you for the efforts you have put in writing this site.
    I really hope to see the same high-grade blog posts by you later on as well.

    In truth, your creative writing abilities has motivated me to get my own site now 😉

Leave a Comment