Coconut & Lemon Layer Cake

If you’re a regular reader, you know I’m a fan of a lemon cake.

This cake is a nice change from the usual lemon drizzle, or lemon poppy seed sponge. The coconut provides great flavour and texture to the sponge. There is a LOT of buttercream involved in making this cake – at 771 calories per slice, you can’t be on a diet – but it’s really delicious.

Coconut Lemon Layer Cake
                                  Coconut Lemon Layer Cake

Recipe from Delicious Magazine

  • 330g unsalted butter, softened
  • 330g caster sugar
  • 3 large eggs
  • 3 egg whites
  • 100ml buttermilk
  • 330g self raising flour
  • 1tsp baking powder
  • 170g desiccated coconut (with another 100g to decorate, if you want)
  • 500g unsalted butter
  • 1kg icing sugar
  • zest of 1 lemon
  • 1-2 tbsp milk
  • 325g lemon curd
  1. Preheat the oven to 170/fan150c/gas3. Grease and line 2 x 20cm round, deep cake tins.
  2. Cream the butter and sugar for about 4 mins until pale and fluffy
  3. Beat the eggs and whites and gradually beat into the butter mixture, a little at a time to stop it curdling.
  4. Gradually beat in the buttermilk
  5. Sift the flour and baking powder and fold into the mix with a metal spoon
  6. Fold the 170g coconut through
  7. Divide the mix between the two tins and smooth the tops gently
  8. Bake for around 50 mins, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a cooling rack.
  9. In a large bowl, mix the butter, icing sugar and lemon zest for about 10 mins until you have a soft buttercream. Mix the lemon zest through and add a little milk to loosen, if necessary.
  10. Once the cakes are cooled, slice them in half widthways, using a serrated knife or a cake wire.
  11. Place the base of the cake where you would like to serve it and spread with a layer of buttercream, followed by a later of lemon curd.
  12. Repeat until the sponges have all been assembled in place, then us the rest of the buttercream to ice the outside of the cake.
  13. If you want to, sprinkle 100g coconut onto the icing.

(Letting the cake stand for an hour once iced will mean it is easier to slice. Cake will keep in the fridge for 2-3 days)