Meyer-Lemon and Coconut Layer Cake Recipe

This Meyer-Lemon and Coconut Layer Cake is a moist and fluffy recipe, which is made with tangy Meyer lemons and sweet coconut. It’s the perfect dessert for a special occasion, ready in about 3 hours, plus chilling and cooling time.

Meyer-Lemon and Coconut Layer Cake Ingredients

For the Cake:

• 7 tablespoons unsalted butter, room temperature, cut into pieces, plus more for pans
• 3 cups unbleached all-purpose flour, plus more for pans
• 1 cup sweetened shredded coconut
• 1 cup whole milk, room temperature
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 ⅔ cups sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons kosher salt
• ¼ cup raw unrefined coconut oil (2 ounces), room temperature (solid)

For the Filling & Frosting:

• Coconut Lemon Curd (your favorite recipe)
• Coconut Buttercream (your favorite recipe)
• Candied Lemon Slices and fresh mint leaves, for serving

How To Make Meyer-Lemon and Coconut Layer Cake

1. Prep oven and cake pans: Preheat the oven to 350°F. Butter two 7×2-inch round cake pans, line the bottoms with parchment, and then butter and flour the parchment. On a separate baking sheet, toast the shredded coconut for about 10 minutes until dry but not golden; let it cool completely.
2. Mix the batter: In a bowl, whisk the milk, eggs, and vanilla together. In the bowl of a stand mixer, beat the flour, sugar, baking powder, and salt on low speed. Gradually add the butter and coconut oil and continue beating until the mixture is crumbly, about 3 minutes.
3. Combine and bake: With the mixer on low, slowly add half of the milk mixture, then increase the speed to medium and beat for 1 minute until fluffy. Slowly add the remaining milk mixture and beat for 30 seconds until incorporated. Divide the batter between the prepared pans and bake for 50 to 55 minutes, until a tester comes out clean.
4. Cool the cakes: Let the cakes cool in their pans for 5 minutes before turning them out onto wire racks to cool completely. For easier handling, you can refrigerate the cooled cakes for 1 hour.
5. Assemble the layers: Trim the tops of the cakes to be flat. Split each cake in half horizontally to create four layers. Place one layer on a cake plate and spread with ⅔ cup of coconut lemon curd. Repeat with the next two layers. Place the final cake layer on top.
6. Frost and chill: Wrap the assembled cake in plastic and refrigerate for at least 1 hour (or up to 1 day). Apply a thin “crumb coat” of buttercream over the entire cake and chill for 15 more minutes.
7. Decorate and serve: Frost the top and sides of the cake with the remaining buttercream. Press the toasted coconut onto the sides of the cake and garnish the top with candied lemon slices and mint leaves.

Recipe Tips

• How to get a light and fluffy cake? Using room temperature ingredients (butter, milk, eggs) is crucial. It allows the ingredients to combine properly, creating a smooth batter and a tender, even crumb.
• Can I make this ahead of time? Yes, this cake is perfect for making in stages. The cake layers can be baked and cooled a day ahead, and the curd and buttercream can be made a few days in advance. Assemble the cake the day you plan to serve it or the night before.
• What if I don’t have coconut oil? You can substitute the solid coconut oil with an equal amount of additional room-temperature unsalted butter.
• How to easily split the cake layers? Chilling the cooled cakes for an hour, as the recipe suggests, makes them firmer and much easier to slice into clean, even layers with a long, serrated knife.

What To Serve With Meyer-Lemon and Coconut Layer Cake

This elegant and flavorful cake is a complete dessert on its own.

• A cup of hot tea or a light roast coffee
• A side of fresh raspberries or blueberries
• A small glass of dessert wine like a Riesling or Moscato

How To Store Meyer-Lemon and Coconut Layer Cake

• Refrigerate: Due to the lemon curd and buttercream frosting, the cake must be stored in the refrigerator. Keep it in a cake container or loosely covered for up to 4 days. For the best flavor and texture, let it sit at room temperature for about 30 minutes before serving.

Meyer-Lemon and Coconut Layer Cake Nutrition Facts

• Serving Size: 1 slice
• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 78g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Coconut-Pineapple Loaf Cake Recipe
• Lane Cake Recipe
• Chocolate-Coconut Sheet Cake Recipe