Lemon-Infused Coconut Layer Cake with Fluffy Icing
Indulge in the delightful layers of this Lemon-Infused Coconut Layer Cake, which perfectly marries the tropical flavors of coconut with a zesty lemon filling. This recipe features a fluffy, light icing that elevates the cake to new heights without being overly sweet. The cake layers are moist and tender, created with fresh coconut milk and complemented by a tart yet refreshing lemon filling. Ideal for special occasions or simply to satisfy your sweet tooth, this cake is sure to impress family and friends alike. Inspired by Art Smith's famous recipe in O Magazine, this is a dessert worth sharing—and savoring.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Fresh lemon juice
3/4 cup (Juiced and strained)
Cornstarch
8 teaspoons (None)
Sugar
1 1/2 cups (Divided)
Egg yolks
8 (Separated from whites)
Butter
1/2 cup (Cut into 8 pieces)
Lemon zest
Zest from 2 lemons (Grated)
Salt
1 pinch (None)
Cake flour
3 cups (Sifted)
Baking powder
1 teaspoon (None)
Salt
1/4 teaspoon (None)
Sugar
2 cups (For the cake)
Butter
1 cup (Softened)
Eggs
4 (At room temperature, separated)
Vanilla extract
1 teaspoon (None)
Canned unsweetened coconut milk
1 cup (Well stirred)
Sugar
1 1/2 cups (For the icing)
Egg whites
2 (At room temperature)
Corn syrup
2 teaspoons (None)
Cream of tartar
1/4 teaspoon (None)
Vanilla extract
1 teaspoon (For the icing)
Shredded sweetened coconut
17 ounces (2 2/3 cups) (For decoration)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon-Infused Coconut Layer Cake?
It is a dessert that combines tropical coconut flavors with a zesty lemon filling and fluffy icing, inspired by Art Smith's recipe.
What are the main flavor profiles?
The cake features a balance of tropical coconut and tart, refreshing lemon.
How would you describe the icing?
The icing is light and fluffy, designed to elevate the cake without being overly sweet.
What makes the cake layers moist?
The use of fresh coconut milk and butter ensures the cake layers are moist and tender.
Who inspired this cake recipe?
This recipe was inspired by Art Smith's famous recipe originally featured in O Magazine.
Is this cake suitable for special occasions?
Yes, its impressive layers and flavor profile make it ideal for special occasions or family gatherings.
How much lemon juice is needed?
The recipe requires 3/4 cup of fresh lemon juice, which should be juiced and strained.
What is the role of cornstarch in the filling?
8 teaspoons of cornstarch are used to help thicken the lemon filling.
How many egg yolks are used in the lemon filling?
The lemon filling requires 8 egg yolks, separated from the whites.
How much butter is added to the filling?
1/2 cup of butter, cut into 8 pieces, is used for the lemon filling.
How much lemon zest is used?
The recipe calls for the grated zest of 2 lemons.
What type of flour is recommended?
The recipe specifies 3 cups of sifted cake flour.
How much baking powder is needed?
1 teaspoon of baking powder is used for the cake layers.
How much sugar is in the cake batter?
The cake batter requires 2 cups of sugar.
How many eggs are in the cake batter?
4 eggs are used in the cake, which should be at room temperature and separated.
At what temperature should the cake eggs be?
The 4 eggs for the cake should be at room temperature.
How much vanilla is in the cake?
1 teaspoon of vanilla extract is used specifically in the cake batter.
What kind of coconut milk is used?
The recipe uses 1 cup of canned unsweetened coconut milk, well stirred.
How much sugar is in the icing?
The icing requires 1 1/2 cups of sugar.
How many egg whites are in the icing?
2 egg whites at room temperature are used to create the fluffy icing.
What is the amount of corn syrup in the icing?
2 teaspoons of corn syrup are included in the icing recipe.
Why is cream of tartar included in the icing?
1/4 teaspoon of cream of tartar is used, likely to stabilize the egg whites.
How much vanilla is in the icing?
1 teaspoon of vanilla extract is added to the icing for flavor.
What is used for the cake decoration?
Shredded sweetened coconut is used to decorate the exterior of the cake.
How many ounces of shredded coconut are needed?
The recipe calls for 17 ounces, which is approximately 2 2/3 cups.
Is the coconut milk sweetened?
No, the recipe specifies canned unsweetened coconut milk.
Is the shredded coconut sweetened?
Yes, the recipe uses shredded sweetened coconut for decoration.
How much salt is in the cake?
The cake batter contains 1/4 teaspoon of salt.
How many total ingredients are listed for this recipe?
There are 21 ingredients listed in total for the cake, filling, and icing.
Is the lemon juice strained?
Yes, the recipe preparation notes that the lemon juice should be juiced and strained.