Cake Mix makes a soft, moist, and delicious Lemon Coconut Cake! Lemon cake layers with lemon curd filling and coconut whipped cream cheese icing are delicious! Flaked coconut covers the cake for a stunning treat.
– 1 box white cake – 1 cup cake flour (121g) – 1 cup sugar (200g) – ½ teaspoon salt (3g) – 1 package 8oz Cream Cheese – ¼ cup vegetable oil we use canola – 1 ¼ cup milk we used whole milk – Zest and juice of one lemon – 1 Tablespoon Lemon – 4 whole egg – ¾ cup sugar (150g) – ¼ cup cornstarch (30g) – 1 cup water (236g) – 2 large egg yolks lightly beaten – 2 Tablespoons butter (28g) – 1 Tablespoon grated lemon zest – 4 Tablespoons fresh lemon juice – 8 oz cream cheese (226g) – 1 cup powdered sugar – 1 teaspoon vanilla extract (4g) – ½ teaspoon coconut – 1 ½ cups heavy whipping cream (348g) – 14 oz Sweetened Coconut – Small fresh lemon wedges for garnish
Ingredients
Heat the oven to 325.Three 8x2 round cake pans, grease and flour. We also coat the bottom with parchment.Mix cake mix, cake flour, sugar, and salt in your mixer bowl. Stir to mix.
Add lemon juice, extract, and zest to 1 ¼ cups milk for a buttermilk-like texture.Combine eggs, cream cheese, vegetable oil, milk/lemon, and dry ingredients. Two minutes of medium-speed mixing. Pause to scrape bowl sides.
Split the batter between three 8-inch cake pans. Baking at 325 for 22-25 minutes. When a toothpick comes out clean (or with a few crumbs), the cake is done. Baking times vary. If the center springs back when softly touched, it's done.
Mix sugar, cornstarch, and water in a saucepan over medium heat. Stir continually until mixture thickens and boils (3–4 minutes).Stir and boil 1 minute more. Remove pan from heat.Add ½ cup of hot mixture to a small bowl, then immediately stir in egg yolks.
Pour the egg mixture back into the pot, stirring.Return pan to medium heat and stir curd until thickened and lemon-colored (1-2 min). Remove from heat and add butter, lemon juice, and zest.-- After the lemon curd cools, cover with plastic wrap to prevent skin. Refrigerate.
This will fill a 2-3-layer 8- or 9-inch cake with leftovers. Half the recipe.The lemon curd was fine after a week in the fridge.How long it will last after that is unknown.Makes 1 ¼ cups.
Mixing dish and beaters should be frozen 15 minutes before whipping cream (30 minutes if refrigerated). Use a stand mixer's whisk or hand mixer beaters. Beat cream until stiff peaks.
Don't leave the mixer—this can happen quickly. The stiff peak stage occurs when you lift the beater and the cream stands straight up or slightly falls over. Store in the fridge until next step.
Mix cream cheese, powdered sugar, coconut extract, and vanilla in another bowl. Smooth mix. Combine with whipped cream. Keep covered in fridge until usage.A cake plate or pedestal should hold the first cake.
Make a coconut whipped cream cheese frosting dam around the cake layer, ¼-1/2 inch from the edge.Treat the dam with lemon curd. Prepare coconut cream cheese and pipe it. Like dam piping, I use a disposable piping bag with a cut-off tip. Lightly smooth the packed top with an offset spatula.
Repeat with another cake layer. Top with the third cake layer. Frost gaps between cake layers, then frost.Coat cake sides and top with coconut. We piped french-tip stars around the cake's top with leftover frosting and garnished with lemon wedges.
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