This delicious coconut cake has lemon curd which adds tartness to the filling.

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Ingredients

For the Cake
For Assembly

Directions

Instructions Checklist
  • 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.

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  • 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).

Reviews (5)

79 Ratings
  • 5 star values: 16
  • 4 star values: 25
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 2
Rating: Unrated
04/18/2014
I made the cake today, just took it out of the oven. All went well except for removal from the pans, I didn't have any parchment so I buttered and floured both pans. I will always keep parchment when baking this cake, it stuck in a couple places with both layers and what remained on the pans was somewhat candied. That I don't understand why. Very moist from taste sample and the crumb looks great, can patch and mend with the icing.
Rating: Unrated
05/04/2011
I just made this cake for my mothers 86th birthday. I am so glad to find this recipe. This is just like the cake my grandmother use to make for all of their birthdays. I believe my mom will be thrilled. I have never made 7 minute icing before but with the video on Martha Stewart's website and John Barricelli demonstrating how he made the cake and icing it was not only easy but it was absolutely delicious. Thank you for the great recipes and videos.
Rating: Unrated
01/11/2009
I made this cake yesterday and it wasn't very successful. The frosting mixture never thickened to stiff peaks. It was runny and slipped off the cake. The runniest bit was the lemon curd and frosting layer. I should have just used the lemon curd as is. And, if the frosting results weren't annoying enough, the cake itself was very dry. My guests were spooning runny icing off of their plates to moisten the cake. I don't know what happened, but I'm hesitant to hold on to this recipe.
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Rating: Unrated
01/11/2009
I made this cake yesterday and it wasn't very successful. The frosting mixture never thickened to stiff peaks. It was runny and slipped off the cake. The runniest bit was the lemon curd and frosting layer. I should have just used the lemon curd as is. And, if the frosting results weren't annoying enough, the cake itself was very dry. My guests were spooning runny icing off of their plates to moisten the cake. I don't know what happened, but I'm hesitant to hold on to this recipe.
Rating: Unrated
12/30/2008
Delicious!! My family loved it. This frosting is great because it's so low fat but just as good as a butter or cream based frosting. I made it for Christmas and topped with some of the marshmallow snowmen from Martha's cupcake recipe. Super cute!