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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30 Responses to “Dorie’s Perfect Party Cake”

  1. #
    1
    CB — March 30, 2008 at 4:57 am

    I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
    Clara @ I♥food4thought

  2. #
    2
    Nemmie — March 30, 2008 at 5:10 am

    Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂

  3. #
    3
    Morven — March 30, 2008 at 11:36 am

    Well done – what an innovative variation. They look so cute!

  4. #
    4
    Maryann — March 30, 2008 at 11:49 am

    I can totally relate to the slippery effect.
    Your cake looks beautiful!

  5. #
    5
    Sheltie Girl — March 30, 2008 at 12:09 pm

    You did a lovely job on all your mini cakes.

    Natalie @ Gluten A Go Go

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    slush — March 30, 2008 at 1:23 pm

    Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉

  7. #
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    Ben — March 30, 2008 at 1:27 pm

    How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/

    Cheers!

  8. #
    8
    ~Amber~ — March 30, 2008 at 2:24 pm

    Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.

  9. #
    9
    Carrie — March 30, 2008 at 3:21 pm

    beautifully done!!! love it!!!

  10. #
    10
    Jerry — March 30, 2008 at 3:59 pm

    I love the little cakes! Plus the raspberries! Yummy!

  11. #
    11
    L Vanel — March 30, 2008 at 4:20 pm

    The mini cakes look really amazing!

  12. #
    12
    Allergy Mom — March 30, 2008 at 4:46 pm

    The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉

  13. #
    13
    Butta Buns — March 30, 2008 at 5:23 pm

    Love the idea of the mini cakes, that’s so adorable!

  14. #
    14
    Bridget — March 30, 2008 at 7:16 pm

    Mini-cakes are definitely more work than one large cake! They’re so cute though.

  15. #
    15
    Nikki — March 30, 2008 at 7:43 pm

    What a cute idea! They look adorable!

  16. #
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    Gail — March 30, 2008 at 7:51 pm

    I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!

    ~gail

  17. #
    17
    Claire — March 30, 2008 at 9:04 pm

    I’m loving the mini versions! The cake looks fantastic. Mmmmm!

  18. #
    18
    Peabody — March 30, 2008 at 9:32 pm

    I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
    Looks great.

  19. #
    19
    Beth G. — March 30, 2008 at 9:52 pm

    Beautiful!! You did a gorgeous job :O)

  20. #
    20
    Namratha — March 30, 2008 at 11:08 pm

    These individual cakes look pretty…well done!

  21. #
    21
    Lesley — March 31, 2008 at 12:10 am

    Really cute idea to make individual cakes, I love that. Great job!

  22. #
    22
    jasmine — March 31, 2008 at 12:58 am

    I adore your minicakes. V lovely.

    j

  23. #
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    leafy bombshell — March 31, 2008 at 2:23 am

    Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.

  24. #
    24
    Ritsumei — March 31, 2008 at 3:57 am

    Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.

  25. #
    25
    ruthEbabes — March 31, 2008 at 2:15 pm

    What cute little mini cakes! Aren’t things just better when they’re mini?

    Great work!

  26. #
    26
    Gabi — March 31, 2008 at 4:00 pm

    I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
    Perfect!
    xoxo
    Gabi

  27. #
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    Jenny — April 1, 2008 at 1:14 am

    Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.

  28. #
    28
    creampuff — April 1, 2008 at 1:55 am

    Jen,

    Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!

  29. #
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    JMom — April 1, 2008 at 9:12 pm

    wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom

  30. #
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    Big Boys Oven — April 2, 2008 at 8:54 am

    so petite and cute!

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