Lemon flavoured anything is always a hit with me. Judging by the number of page views and pins, it is the same with my readers too. Having made a delicious, gluten free lemon cake for friends, a lemon hit was needed here at home too. Since I very rarely make the same cake twice, adding shredded, sweetened coconut seemed like a good idea. Good it wasn’t, fantastic it was. Welcome to my Lemon Coconut Sponge Layer Cake.
Light, golden, lightly flavoured sponges sandwiched together with tart lemon curd and creamy, lemon buttercream. Topped with more buttercream and sprinkled with coconut, this cake is a flavour feast in every bite. While the coconut is ordered from Amazon UK, it is never a faff. The moist, sweet bite of every single strand is worth the small extra effort. Make this with desiccated coconut at your own risk.
While the photograph above shows a slender slice of cake, know that this is near impossible to achieve. And so it should be! Photographic aesthetics aside, please do cut a decent portion when serving. Otherwise you and your guests will be left longing for another slice, or two. Such is the more-ish-ness of this sweet treat. Enjoy the satisfaction of not only seeing a decent slice of cake on your plate, but also from eating it.
Cake is not something that most people eat everyday. Although I cannot think of a single reason why it shouldn’t be, considering the consumption of biscuits and chocolate, we as a population eat our way through. Rather, cake and the eating of it, is a celebration. Perhaps of the moment, days gone by, or memories brought to mind. Eating cake, in itself is a feast. And a feast should never be eaten half heartedly.
Recipe: Lemon Coconut Sponge Layer Cake serves 8-10
For the cake sponge:
225g/8oz Unsalted Butter at room temperature
225g/8oz Caster Sugar
1/4tsp Sea Salt (halve for free flowing) – I use Maldon
4 Large Free Range Eggs
Zest of 2 Lemons
225g/8oz Plain White Flour
2tsp Baking Powder
150g/5oz Sweetened Shredded Coconut – I use Baker’s Angel Flake available from Amazon UK
For filling, frosting and decorating:
100g/4oz Unsalted Butter at room temperature
200g/7oz Icing Sugar
1/2tsp Lemon Extract (optional) I use Nielsen-Massey
1tbsp Very Hot Water from a recently boiled kettle
3tbsp Good Quality Tart Lemon Curd – I recommend Hawkshead Relish
50g/2oz Sweetened Shredded Coconut
Method: Preheat oven to 160C/140C fan, gas mark 3
Butter and line with baking parchment, two 20cm/8″ round sandwich tins.
- Place the butter, caster sugar and salt into a large bowl. Whisk until pale and creamy.
- Next add all 4 eggs and the zest of two lemons.
- Sift the flour and baking powder into the same bowl. Now add the sweetened, shredded coconut.
- Whisk briefly until everything is fully combined.
- Divide the cake batter evenly between the 2 sandwich tins. Smooth the surface of the batter with a spoon.
- Place the tins into the centre and lower parts of the oven and bake for 35-45 minutes.
- The cakes are baked once they have turned golden brown and spring back from a light touch.
- Once baked, remove the cakes from the oven and allow to cool in the tin for 10 minutes.
- After cooling in the tin for 10 minutes, turn the cakes out on to a cooling rack.
- Carefully remove the baking parchment from the base of each cake.
- Set the cakes aside to cool completely.
- While the cakes are cooling make the buttercream.
- Add the butter, hot water, icing sugar and lemon extract to a large bowl.
- Starting on a slow speed whisk the ingredients together, increasing the speed until the mixture is very light and creamy.
- For ease of decorating, fill a piping bag, without a nozzle fitted, with the lemon buttercream.
- To fill and decorate the cake ensure it is fully cooled before starting.
- Place the bottom sponge flat side up, on to a plate or board.
- Spoon over the lemon curd and spread to cover the cake just inside the edge.
- Tun the top sponge so that it is flat side up. Pipe half of the buttercream in a swirl on to the cake. Spread so that the buttercream covers the cake, similar to the lemon curd.
- Turn the top Sponge over and gently place on top of the lemon curd covered bottom Sponge.
- Pipe the remaining buttercream on to the top of the cake and spread evenly, so that the top of the cake is covered.
- Sprinkle over the sweetened, shredded coconut, so that it evenly covers the top of the cake.
Serve generously sliced, to friends, family and neighbours. Include a fork as this cake is delectably soft, more so on the day of making.
If you know someone who loves the combination of lemon and coconut, why not bake them a cake as a surprise.
Keep the cake in an airtight container for up to 5 days.
If you have enjoyed this recipe for Lemon Coconut Sponge Layer Cake you may also like these:
If you would like to indulge your love of lemon further, why not visit me on Pinterest at www.feastingisfun.com? All of my recipes are easy to find on one board, plus I have another board dedicating to Lemon Love. Sweet or savoury, lemon is an ingredient I am never without in my kitchen. From coleslaw to cake’s and ice cream, as well as a myriad of other recipes, lemon has bags full of versatility.
Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
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