Easter Lemon Coconut Cake

Easter Lemon Coconut Cake - A Deliciously Moist and Flavorful Dessert
Looking for a show-stopping dessert to serve at your Easter celebration? Look no further than this mouth-watering Easter Lemon Coconut Cake! This cake is the perfect combination of tangy lemon and sweet coconut, making it a crowd-pleaser for all ages.
Ingredients (serves 12):

For the cake:

- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup coconut milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut

For the frosting:

- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, for topping

Instructions:

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the coconut milk, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. To make the frosting, beat the butter until light and fluffy. Gradually add the powdered sugar, coconut milk, lemon juice, lemon zest, and vanilla extract, mixing until smooth.
9. Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
10. Sprinkle the shredded coconut over the top of the cake, pressing gently to adhere.
This Easter Lemon Coconut Cake is a perfect dessert for any springtime celebration. The cake is moist and flavorful, with a perfect balance of tangy lemon and sweet coconut. The frosting is creamy and delicious, with a hint of lemon and coconut flavor. This cake is sure to impress your guests and leave them wanting more!
Type: Dessert Cake
Main Ingredients: Lemon, Coconut, Butter