The lemon coconut cake has delicious moist with coconut cake layers. This cake has lemon curd, cream cheese frosting, toasted coconut. It is a very moist, buttery, and soft cake of one’s dreams.
Low Carb Coconut Lemon Curd Cake
Table of Contents
Ingredients
FOR THE CAKE
- 5 egg whites (room temperature)
- 3/4 cup milk
- 3/4 cup butter (unsalted, softened)
- 1 3/4 cup sugar (granulated)
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2 1/2 cup cake flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup coconut (shredded, sweetened)
FOR THE FROSTING
- 1/2 cup Butter (unsalted, softened)
- 2 packages Cream cheese (softened) (8 oz each)
- 6 cups Sugar (powdered)
- 1/4 cup Heavy cream
- 1 tsp Vanilla extract
- 2 cups Coconut (shredded, and sweetened)
- 2 cups Lemon curd
Instructions
FOR THE CAKE:
- Whisk the egg whites and 1/4 cup of milk and set aside.
- Take a mixing bowl, beat the sugar, butter, almond extract, and vanilla for 2-minutes with medium speed, scrape down the bowl sides as required. Include dry ingredients and combine everything. Beat the egg whites mix until completely blended. Include in remaining milk and again beat for 3-4 minutes. Scrap the bowl sides again and fold in coconut.
- Spray in 9-inch cake pans using the baking spray. Pour some batter into the pan and bake at 350-degree oven for 26-28 minutes. Then take out and cool it completely on the wire rack.
FOR THE FROSTING:
- Beat the butter and cream cheese together for 3-4 minutes by whisk attachment over an electric mixer. Include powdered sugar, heavy cream, and vanilla. Beat the extra 4-5 minutes, scrap the howl sides as required.
- Now, assemble the cake by placing cake layers on a stand. Include one cup of lemon curd and spread on cake. Now add one large amount of frosting over the top and level with an offset spatula. Keep topping for the second cake layer. Add the 2nd cup of lemon curd on the top. Then include frosting to the entire cake. Add the coconut over the top and cake sides and put the cake stand over the baking sheet to get an extra coconut. Take a handful of coconut and gently press into the cake sides. Repeat like this as you desire and enjoy the cake.
Notes
16 Serving Size:
1 slice cake: Amount Per Serving
Calories: 650
Total Fat: 26g
Saturated Fat: 17g
Trans Fat: 0g
Unsaturated Fat: 7g
Carbohydrates: 102g
Fiber: 2g
Sugar: 81g
Protein: 5g
Sodium: 298mg
Cholesterol: 86mg
Prepare Ahead And Freezing Instructions
You bake the cake layer and cool down and seal tightly at room temperature overnight. Assemble and do the frosting over the cake the next day when you are completely ready to serve. You can also freeze the frosted cake for 2-months if you have a bigger freezer. Freeze it overnight and get to room temperature while serving. It tastes amazingly fresh.
Flour
Avoid replacing the cake flour with other all-purpose flour. Your cake will become dense, heavy, or solid. You can add a pinch of homemade cake flour replacement, which is a precise ratio of all-purpose flour and corn-starch.
Milk
The coconut lemon curd cake has been tested with an equal portion of buttermilk and coconut milk. Use two tsp of fresh lemon juice or vinegar (white) to a large liquid measuring cup. Then include sufficient normal temperature milk-like skin whole milk 1%, 2% to prepare 1/2 cup total. Stir it and let sit for 5-minutes. This soured milk can be added to the recipe.
More Lemon Flavor
If you want to increase lemon flavor, then try to add the zest of one lemon to the coconut cake batter. Remember that it will take away from the coconut flavor of the cake. It is also an optional flavor for lemon, beat zest from one lemon in the frosting of cheese cream.
More Coconut Flavor
Try to include coconut extract to increase the flavor. Also, include 1/2 tsp of coconut extract to the frosting.
Sheet Cake
The batter forms an ideal sheet cake! Spread into a 12×17-inch half sheet/jam move container and prepare for around 20 minutes or until cooked. It likewise fits pleasingly into a 9×13-inch cake skillet. Cook the cake batter for 40-45 minutes.
Why Will You Like Lemon Coconut Cake?
Lemon coconut cake has amazing flavor and fluffy texture. It contains light crumb, but there is a denser flavor in every buttery bite. Many readers around the world give good reviews.
This cake is not just for spring but cheers at gloomy winter days.
- It has plentiful flavors
- Best for all occasions
- Extra buttery
- Soft and moist
- Very impressive and simple
- Packed with lemon curd
- Totally from scratch
- Topped with cream cheese icing
- Decorated with toasted coconut
Lemon Curd Filling is the Awesome
You will get home lemon curd within every layer of this mild spring dessert. It is light and fresh and give citrus and can be paired amazingly with coconut for more delicious flavor. This recipe is made with five easy ingredients, which you can get in your kitchen. There is no added flavor comparison between store-bought and homemade.
Lemon curd is more liquid to add by itself, so it requires to pair with cream cheese frosting layer with coconut cream frosting. Combine coconut milk with heavy cream to make it more creamy and thick and drop the coconut extract to cut it.
Tips for making Successful Lemon Coconut Cake
Use Cake Flour
Cake flour is essential to prepare a soft and light crumb. Do not add all the purpose flour in this mix unless you are preparing cake flour substitute.
Use Buttermilk And Coconut Milk
Why need both? For the best possible flavor and best texture, use canned coconut milk because it is thicker. You can try to check it in the Asian/Thai grocery store. Buttermilk creates good moisture and conjunction with baking soda.
Try Brick-Style Using Cream Cheese
For making cream cheese frosting, you must try using full-fat brick-style cream cheese. This kind is available in a little box and not in a tub, which should require to spread on bagels.
Add Only Room Temperature Ingredients
Buttermilk, coconut milk, eggs, butter, and cream cheese should be at room temperature before starting. Room temperature ingredients will make more difference with science and logical reason.
In short, there is no ingredient replacement. For soft, moist, and flavourful coconut cake layers, prepare a recipe using the ingredients listed above.
What is Lemon Curd?
Lemon curd is a famous condiment used for afternoon tea. It is similarly used as a custard or jam. It can be tangy, sweet with a strong lemon taste like lemon custard. Lemon curd is very thick to spread easily on the cake or other foods. In Britain, lemon curd is also called as lemon cheese, and other fruit curds are also called as any fruits made with like banana cheese.
What’s in Lemon Curd?
Traditionally, lemon curd is prepared with the Meyer lemons juice and pizzazz. Meyer lemons are a crossbreed between customary lemons and either Mandarin or ordinary oranges, and they give lemon curd a distinct flavor.
However, lemon curd can also be prepared with normal lemons, and other fruit curds can be prepared with citrus fruits like limes, oranges, and fruit like mango or berries.
Traditionally, lemon curd contains sugar or egg yolks. Other recipes include butter and egg white.
Commercial lemon curds may also have thickeners like cornstarch, which is dilute the flavor and quality of lemon curd, colors, preservatives, and flavorings.
How to use Lemon Curd?
Even though it’s frequently utilized as a scone beating, lemon curd is shockingly versatile. It’s likewise used on cakes, bread, cupcakes, biscuits, crumpets, flapjacks, waffles, tarts, cream puffs, and treats, and is the lemony filling available in lemon meringue pies. Since lemon curd has a strong taste, it is not consumed on its own.
How Long Does Lemon Curd Stay Fresh?
The drawback to lemon curd is that it doesn’t remain fresh as jam does. At the point when you make a cluster, you’ll have to go through it rapidly—preferably within 14 days.
Fortunately, the homemade lemon curd isn’t just adaptable, yet far superior to the locally bought varieties, so it’s anything but difficult to go through rapidly. All things considered, there are two different ways around its short timeframe of realistic usability.
Freeze it, which helps to increase the shelf life for one year and does not affect the texture.
You can also keep the lemon curd in the fridge for three months and keeping the freezer maintain its freshness.
Calories presence in Lemon Curd
The calorie content present in lemon curd is high, and you must consider its quantity before eating. One serving of lemon curd contains 200 net calories. To use this number of calories, you will need to do 38 minutes of strenuous bicycle riding or 50 minutes’ walk, or 30 minutes swimming, or 22 minutes of skiing, or 18 minutes running.
Seeing this in still another manner, on the off chance that you eat just one teaspoon of lemon curd, which approaches 7 grams, you are as of now ingesting 23 calories in that spot.
Protein, Carb, Fat Distribution
In any quantity of lemon curd, the balance of unhealthy ingredients such as fat and carbs go extremely higher than the good ingredients like protein. In one serving size of lemon curd, you will get an advantage of 2.2% of protein while getting very nearly 27% fat and about 71% carbs. Carbs are destructive to your body since they are one of the essential reasons that you put on weight.
Foods with a high element of carbs, related to lemon curd, will make you put on weight all the extra rapidly. While it is very well may be disputed that fat is necessary for the body for several functions since it acts like the fuel that you need, similarly fat increase illnesses like coronary illness and cancerous growth, also being awful for your liver.
Lack of Vital Vitamins and Minerals
Furthermore, eating excessively lemon curd is not as healthy as it causes weight gain. It does not contain any minerals, and vitamins which are essential for the nutritional purpose. It also not contains minerals like calcium or iron. Minerals are essential for body functions to carry oxygen to entire tissues.
Cream Cheese
Cream cheese is a soft and fresh-tasting cheese product from unskimmed cow milk. It is a combination of milk and cream. This cheese contains high fat. Cream cheese from the US contains 33% of fat, whereas Britain cheese cream has 45-65% fats. Anything more than that considered as double or triple cream cheese. In German, it is described as Doppelrhamstufel, meaning cheese prepared with double cream. This cheese contains mild lactic aroma and salty taste.
Cream cheese has firm texture due to lactic acid, and it requires to consume fresh. It also has a short life, even if you freeze. Cream cheeses prepared with traditional methods to make crumbly, then more spreadable, whereas stabilizers such as guar gum are firmer.
These texture and taste and production methods are similar to Mascarpone and Boursin. This cream cheese is suitable for vegetarians as it contains an acid like citric acid to thicken the milk.
It also has sweet, mild, and slight tang taste. It is spreadable and smooth cheese with room temperature available with different varieties, including fruits blended and herbs. The cheese is popularly consumed as enriching the frosting, cheesecakes, toppings, dips, savory and sweet desserts. It adds rich flavors to dessert and can combine with different fruits like raspberries, blueberries, and kiwis.
Coconut
The shredded coconut in coconut lemon curd cake is healthy. These are grated and toasted flakes and used in cake recipes to improve texture and flavor. You can toast the coconut flakes using a dry skillet above the top of the stove for 5-minutes or coated over the sheet pan to toast in the oven @ 350ºF for 6-8 minutes.
This recipe is using sweetened coconut, which has added sugar. The sweetened coconut has added sugar and moisture. This coconut is chewier and savory.