Lemon Coconut Cake

lemon-coconut-cake

Lemon and Coconut ~ another perfect marriage of flavors!

I was going to go the classic route with this Coconut Sponge Cake and do all coconut buttercream filling & icing.

But I got to thinking about luscious tart lemon custard and well, you can see for yourself it was a wise choice!

The thing about the coconut sponge cake recipe is that it is a building on recipes dream come true!

It pretty much goes with EVERYTHING!

So you can be sure I will be back with more on that topic ~ but for now….. let’s get our lemon on!

I have prepared a new recipe lemon custard that is NOT my  lemon curd recipe, but a lower fat, less sugar custard that is direct spin- off of my pastry cream recipe.

So for those who need a visual go check out that video so you can see how to make it (it’s just subbing water and lemon juice for the milk but everything else is the same.)

You can of course make the lemon curd if you love it, but again this one is a lower fat version and with the buttercream icing here, I just thought we can save a bit of calories but maximize flavor for sure!

I think you will love this new custard just as much as you will love this layer cake!


Lemon Coconut Cake
 
Watch the video for Pastry Cream to get the full visual tutorial for how to prepare the lemon custard as listed below
Author:
Serves: 1- 8" cake
Ingredients
  • 1 Recipe Coconut Sponge Cake
  • 1 Recipe Swiss Buttercream
  • Coconut extract or Emulsion 2- 3 teaspoons
  • ¼ Recipe Simple Syrup
  • Sweetened Flaked Coconut lightly toasted 2 Cups (180g)
  • Lemon Custard Recipe:
  • Water 1½ cups (360ml)
  • Lemon Juice ½ cup (120ml)
  • Lemon Zest 1
  • Egg Yolk 2 (36g)
  • Whole Egg 1 (50g)
  • Granulated Sugar ¾ cup (150g)
  • Cornstarch ¼ cup (28g)
  • Vanilla Extract 1 teaspoon
  • Unsalted Butter 3 tablespoons (42g)
Instructions
  1. Prepare all the recipes in advance according to the instructions on those pages, and add the coconut extract to the buttercream at the last stage of mixing
  1. To prepare the Lemon Custard:
  2. Combine the water, lemon zest & juice and half of the sugar in a large saucepot bring to boil over high heat.
  3. In a large mixing bowl combine the eggs, yolks and the rest of the sugar together with the cornstarch, whisk smooth.
  4. Once the water comes to boil pour it slowly into the egg mixture while whisking constantly.
  5. Transfer the entire mixture back into the sauce pot and cook over medium heat
  6. Bring back to a rolling boil and let boil for about 15 seconds.
  7. Remove from the heat and add the vanilla extract and the butter, stir to combine well.
  8. Pour the entire mixture through a strainer and directly into a shallow dish to cool rapidly.
  9. This custard must get cooled to at least 45°F in less than 2 hours to avoid the Danger Zone.
  10. Cool completely in the refrigerator before building the lemon coconut cake as shown in the video
Notes
This cake must be refrigerated due to the custard filling. It will stay fresh for up to 5 days.
 

 

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13 Comments

  1. My dear please do try to make more vegan versions of your each recipes…..though i am not but i know lots of unlucky people who are missing all these yumlicious creations of yours….. 🙂

    1. Yes! I plan to work on more vegan recipe testing after i get the bulk of my base recipes and all the most requested ones complete! I cannot just put up vegan versions though until I have tested them to make sure they work….so I have alot of work to do ! thanks!

  2. Hi Gretchen! I love your recipes and I have made some of them. I wanted to know the difference between custard and curd. Which one is thicker? Thanks
    PS . I am planning to make your caramel apple cake for thanks giving . Wish me luck!

  3. Hi Gretchen, Norma here again.thank you so much for sharing with us your fabulous recipes.the coconut sponge cake.l will try to make this.

  4. Hi Gretchen,
    Can I use the coconut sponge to make a pina colada cake? Or do you have a recipe for pina colada cake?
    Thank you

  5. Hi Gretchen! How come we can leave this cake at room temp? I thought your pastry crean should stay refrigerated? This cake looks fabulous!

    1. Haha no problem. As you can tell, I am obsessed with your recipes. Have been for the past 5 years! I owe you so much haha. Love you forever! Btw, I made this cake and filling. Absolutely DIVINE. You are simply the best!!!

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