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Low Carb Coconut Lemon Curd Cake

The lemon coconut cake has delicious moist with coconut cake layers. This cake has lemon curd, cream cheese frosting, toasted coconut. It is a verymoist, buttery, and soft cake of one's dreams.
Prep Time20 minutes
Cook Time26 minutes
Additional29 minutes
Total Time1 hour 16 minutes
Course: Dessert
Keyword: Low Carb Coconut Lemon Curd Cake
Servings: 16
Calories:
Author: Gouher Munshi

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

Nutrition Information:
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