Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Coconut Layer Cake 3.5 (79) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 mins Servings: 12 This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert. Ingredients For the Cake ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pans 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans 1 tablespoon baking powder 1 teaspoon salt 1 ½ cups sugar 2 large eggs, plus 3 large egg yolks (reserve whites for frosting) 1 teaspoon vanilla extract 1 cup whole milk Seven-Minute Frosting for Quick Coconut Layer Cake For Assembly ¼ cup lemon curd 1 ¼ cups sweetened shredded coconut Directions Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess. In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined. Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through. Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling. Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake. Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer. Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides. Cook's Notes If making the cake layers ahead of time, cool completely, then wrap separately in plastic; freeze up to a month (thaw before using). Rate it Print