Cake with Lemon and Coconut

step 4: Add Eggs and Flavorings

1. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
2. Add the vanilla extract and lemon zest, mixing until combined.

Step 5: Alternate Adding Wet and Dry Ingredients

1. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the coconut milk and lemon juice. Start and end with the dry ingredients.
2. Mix until just combined—do not overmix.
3. Gently fold in the shredded coconut using a spatula.

Step 6: Bake the Cakes

1. Divide the batter evenly between the prepared pans.
2. Smooth the tops with a spatula and tap the pans lightly on the counter to remove air bubbles.
3. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes

1. Allow the cakes to cool in the pans for 10 minutes.
2. Turn them out onto a wire rack, remove the parchment paper, and let them cool completely.

Step-by-Step Frosting

Step 1: Cream Butter

1. In a large mixing bowl, beat the softened butter until smooth and creamy.

Step 2: Add Sugar and Flavorings

1. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
2. Stir in the lemon juice, vanilla extract, and coconut milk. Beat until the frosting is fluffy and spreadable.

Assemble the Cake

Step 1: Level the Layers

1. If necessary, use a serrated knife to level the tops of the cakes so they stack evenly.

Step 2: Frost the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
2. Place the second layer on top and frost the top and sides of the cake evenly. Use an offset spatula for a smooth finish.

Step 3: Add Coconut Topping

1. Gently press shredded coconut onto the sides and top of the cake. This creates a beautiful, textured finish and enhances the coconut flavor.

Serving Suggestions

• Garnish the cake with thin lemon slices, curls of lemon zest, or a sprinkle of toasted coconut for extra flair.
• Pair with a cup of tea, coffee, or a light dessert wine for a delightful experience.

Storage

• Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.

Tips and Variations

• Toasted Coconut: Toast the shredded coconut for a nuttier flavor and a golden finish. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
• Lemon Curd Filling: Add a layer of lemon curd between the cake layers for an extra burst of citrus flavor.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free baking mix designed for cakes.

Conclusion

A Lemon and Coconut Cake is a tropical twist on classic flavors, offering a balance of tangy citrus and sweet, nutty coconut. With its moist, tender crumb and luscious frosting, this cake is a show-stopper that will brighten any table. Follow this step-by-step guide to bake a masterpiece that tastes as good as it looks!