Recipe Index

Ingredients

• 1 cup softened unsalted butter
• 1 ½ cup granulated sugar
• 1 cup cream of coconut
• 4 large room temperature eggs
• ½ teaspoon coconut extract
• ½ teaspoon lemon extract
• 1 tablespoon lemon zest
• 1 cup whole milk
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup shredded sweetened coconut
• ½ cup softened unsalted butter
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons milk
• 1 cup toasted shredded sweetened coconut

Method

1. Heat the oven to 350°F and prepare a 9x13-inch baking pan.
2. Beat 1 cup of the softened butter with the granulated sugar for about 3 minutes until light and fluffy, then beat in the cream of coconut until smooth.
3. Add the eggs one at a time, mixing each in fully, then mix in the coconut extract, lemon extract, 1 tablespoon of lemon zest and the whole milk on medium-low.
4. Sift the flour, baking powder, baking soda and salt together and add them to the batter in 2 to 3 additions, beating for 2 minutes, then fold in the shredded coconut by hand.
5. Bake the cake for 35 to 40 minutes, until a toothpick comes out clean from the centre and the top springs back, and cool it completely in the pan.
6. Beat the remaining 1/2 cup of butter until fluffy, add the powdered sugar on low speed, then mix in the lemon juice, the second tablespoon of lemon zest and the milk until the frosting is smooth.
7. Spread the lemon frosting over the cooled cake and cover it with the toasted shredded coconut before cutting.

Prep: 30 min · Cook: 40 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data