Lemon Coconut Naked Cake with Whipped Vanilla Buttercream
A stunning and light three-layer tropical masterpiece featuring zesty lemon sponge, rich coconut milk, and a silky whipped vanilla buttercream in an elegant naked frosting style.
Ingredients
Scale
- 3 cups Cake Flour
- 1 cup Full-Fat Coconut Milk
- 3 large Fresh Lemons (zest and juice)
- 1.5 cups Shredded Coconut
- 1.5 cups Unsalted Butter (softened)
- 2 cups Granulated Sugar
- 6 large Egg Whites
- 1 tbsp Baking Powder
- 2 tsp Vanilla Bean Paste
- 4 cups Powdered Sugar
Instructions
- Preheat Your Equipment: Set your oven to 350°F and grease three 8-inch cake pans thoroughly with butter or parchment paper.
- Combine Ingredients: Cream the softened butter, granulated sugar, and lemon zest in a stand mixer until the mixture is pale and fluffy.
- Prepare Your Cooking Vessel: Sift the cake flour and baking powder together in a separate bowl to ensure a smooth, lump-free batter.
- Assemble the Dish: Gradually add the egg whites and vanilla to the butter mixture, then alternate adding the flour and coconut milk until just combined.
- Cook to Perfection: Fold in the shredded coconut by hand, divide the batter between the pans, and bake for 25 to 30 minutes.
- Finishing Touches: Once the cakes are completely cool, whip the buttercream and apply a thin layer between the tiers and a very light coating on the outside.
- Serve and Enjoy: Top the cake with toasted coconut and fresh lemon slices before presenting it to your guests.
Notes
- Note: Ensure all cold ingredients like egg whites and butter are at room temperature for the best rise.
- Note: Toasting the shredded coconut for the garnish adds a much deeper, nutty aroma.
- Note: Avoid overmixing the batter once the flour is added to keep the crumb tender.