Zesty Lemon Coconut Layer Cake
Zesty Lemon Coconut Layer Cake
ingredients
- 1/2 box lemon cake mix (about 15 oz)
- 1 cup cake flour (homemade or store-bought)
- 1 cup granulated sugar
- 1 cup coconut milk, at room temperature
- 1/2 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut cream
- 1 teaspoon coconut extract
steps
- 1.
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2.
In a large mixing bowl, combine the lemon cake mix, cake flour, granulated sugar, baking powder, and salt.
- 3.
Add the softened butter, eggs, coconut milk, lemon zest, and lemon juice to the dry mixture, then beat on medium speed for 2-3 minutes until smooth and creamy.
- 4.
Divide the batter evenly between the prepared cake pans and smooth the tops.
- 5.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- 7.
For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, coconut cream, and coconut extract until fluffy and spreadable.
- 8.
Once the cakes are cool, place one layer on a serving plate, spread a layer of frosting, and top with the second layer.
- 9.
Frost the top and sides of the cake as desired. Slice and savor your Zesty Lemon Coconut Layer Cake!
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