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–+ servings
Lemon Coconut Cake

Lemon Coconut Cake

Easy coconut cake recipe with coconut flakes added to the batter and an easy stove top lemon custard for a zingy refreshing filling!
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 10

Ingredients
  

For the Coconut Cake Layers

  • 1¾ cup Coconut Milk (414ml)
  • 2 teaspoon Vinegar or Lemon Juice (10ml)
  • 1½ teaspoon Coconut Extract
  • 1½ cup Cake Flour Flour (180g)
  • 2¼ cup All Purpose Flour (280g)
  • 3 teaspoon Egg Replacer
  • 1¼ cup Granulated Sugar (250g)
  • 3 teaspoon Baking Powder
  • 2 teaspoon Baking Soda
  • 1½ teaspoon Salt
  • 16 Tbs Vegan Butter Melted or Vegetable Oil (237ml)
  • 2 cup Unsweetened Flaked Coconut (250g)

For the Lemon Custard

  • 1 cup Plant Milk (237ml)
  • ½ cup Lemon Juice (118ml)
  • ¾ cup Water (177ml)
  • ⅛ teaspoon Tumeric *optional for color
  • ¾ Sugar (150g)
  • 6 Tbs Cornstarch *see notes (48g)
  • 3 teaspoon Lemon Zest

For the Coconut Buttercream

  • 2 cup Vegan Butter (454g)
  • 4 cup Confectioners Sugar (480g)
  • 2 teaspoon Coconut Extract (10ml)
  • pinch Salt

for the Garnish

Instructions
 

  • If you are making the lemon stuffed coconut macaroons prepare the macaroons according to that recipe post & you will reserve some of the lemon custard from this recipe to fill the cups (approx 3/4 cup)
  • First prepare your coconut cake layers by greasing & parchment lining 4-6" cake pans, then preheat the oven to 350°F
  • Place all of the cake ingredients except for the coconut into a food processor & process until smooth batter (about 20 seconds) If you do not have a food processor it is no problem to mix this entire recipe by hand in a large bowl with a whisk!
  • Add the coconut flakes last mix to combine
  • Pour batter evenly between the prepared cake pans & bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pans until you can safely flip them onto a cooling rack to cool to cold
  • Prepare the lemon custard by combining the sugar & the cornstarch together in a heavy bottom medium sauce pot add the lemon juice, lemon zest, water & plant milk & a pinch of turmeric for color if desired
  • Cook over medium high heat stirring constantly to avoid scorching the bottom
  • Once it comes to a full boil remove it from the heat pour into a clean bowl & let it cool in the refrigerator while you prepare the buttercream recipe
  • Place the vegan butter in a stand mixer bowl with the paddle attachment (or with an electric hand beater) Add the salt *if using & cream on medium to high speed for about 3 minutes.
  • Scrape the sides and bottom of the bowl to make sure it is evenly mixed then add the coconut extract
  • Stop mixer & add the sifted confectioners sugar all at once. Mix on low speed until incorporated then scrape the bottom and sides of the bowl & mix on high speed for 3 minutes.
  • Assemble the cake as shown in the video tutorial

Video

Notes

Be sure to read the notes for success section above the recipe
Storage Lemon coconut cake should be kept refrigerated and will stay fresh for up to 7 days wrapped loosely to prevent drying.
I do not freeze custard cakes, but you can freeze the separate layers wrapped well for up to 2 months
Tried this recipe?Let us know how it was!