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Coconut Cream Cake With Lemon & Lime Filling

Coconut Cream Cake With Lemon & Lime Filling recipe image
This Coconut Cream Cake is a showstopping dessert that balances rich, creamy textures with bright citrus notes. The tender vanilla sponge layers provide a neutral canvas for the vibrant lemon and lime curd filling, which offers a perfect tartness to cut through the sweetness. Topped with whipped cream folded into the curd and garnished with toasted coconut, this cake is both elegant and comforting. It&# 226;€™s an ideal centerpiece for summer gatherings, birthdays, or special family dinners. While it requires a bit of patience to assemble, the result is a sophisticated treat that feels homemade yet impressive enough for any celebration.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1548.6
Dietary: Vegetarian
Description
This Coconut Cream Cake is a showstopping dessert that balances rich, creamy textures with bright citrus notes. The tender vanilla sponge layers provide a neutral canvas for the vibrant lemon and lime curd filling, which offers a perfect tartness to cut through the sweetness. Topped with whipped cream folded into the curd and garnished with toasted coconut, this cake is both elegant and comforting. It&# 226;€™s an ideal centerpiece for summer gatherings, birthdays, or special family dinners. While it requires a bit of patience to assemble, the result is a sophisticated treat that feels homemade yet impressive enough for any celebration.
Ingredients
  • 2 1/2 cup Flour (sift before measure)
  • 2 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Butter, softened
  • 2 cup Sugar
  • 4 Eggs
  • 1 cup Milk
  • 1 teaspoon Vanilla
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. 2
    In a medium bowl, sift together the flour, baking powder, and 1/2 teaspoon salt. Set aside.
  3. 3
    In the large bowl of a stand mixer, beat the softened butter and 2 cups sugar on high speed until light and fluffy, about 3-4 minutes.
  4. 4
    Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally.
  5. 5
    With the mixer on low speed, alternately add the flour mixture (in four additions) and milk (in three additions), beginning and ending with the flour mixture.
  6. 6
    Add vanilla extract and beat just until smooth, about 1 minute. Do not overmix.
  7. 7
    Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
  8. 8
    Cool cakes in pans on wire racks for 10 minutes, then remove from pans and cool completely on racks.
  9. 9
    For the filling: In a small saucepan, whisk together 1 cup sugar, cornstarch, and 1/2 teaspoon salt.
  10. 10
    Gradually stir in orange juice, lemon juice, lime juice, and water.
  11. 11
    Bring mixture to a boil over medium heat, stirring constantly. Remove from heat.
  12. 12
    In a small bowl, whisk the egg yolks. Slowly whisk the hot mixture into the yolks to temper them.
  13. 13
    Return the mixture to the saucepan and bring back to a boil, stirring constantly. Boil for 1 minute.
  14. 14
    Remove from heat. Stir in the grated lemon peel, lime peel, and green food coloring (if using).
  15. 15
    Transfer filling to a bowl. Place the bowl over a larger bowl of ice water and stir until completely cooled.
  16. 16
    For the frosting: In a medium bowl, combine heavy cream and confectioners' sugar. Refrigerate for 30 minutes.
  17. 17
    Beat the chilled cream mixture until stiff peaks form.
  18. 18
    Measure out 1 cup of the whipped cream and gently fold it into the cooled citrus filling.
  19. 19
    Place one cake layer, top-side down, on a serving platter. Spread with half of the filling mixture.
  20. 20
    Place the second layer on top and spread with the remaining filling.
  21. 21
    Place the third layer on top, right-side up.
  22. 22
    Frost the entire cake with the remaining whipped cream. Decorate with flaked coconut and lime slices.
  23. 23
    Refrigerate until ready to serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1548.6kcal
% Daily Value *
Total Fat 56.2g87%
Saturated Fat 33.0g165%
Cholesterol 316.7mg106%
Sodium 3351.1mg140%
Total Carbohydrate 239.2g80%
Dietary Fiber 4.5g18%
Sugars 124.2g
Protein 24.2g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, cake, lemon, lime, curd, filling, whipped cream, dessert, layer cake, citrus, vanilla, baking, summer dessert, party food, celebration, fluffy, creamy, tart, sweet, homemade
Read it online: https://www.chefs-mate.com/recipe/coconut-cream-cake-with-lemon-lime-filling/