Ingredients
For the Cake:
1 ½ cups granulated sugar
1 cup unsweetened shredded coconut
2 ½ cups all-purpose flour
1 cup coconut milk
¾ cup unsalted butter, softened
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ teaspoon salt
¼ cup fresh lemon juice
For the Coconut Filling:
½ cup shredded sweetened coconut
1 cup heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Fold in the shredded coconut gently until just combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Coconut Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the shredded coconut. Refrigerate until ready to use.
Make the Lemon Frosting: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and salt. Beat until smooth and fluffy.
Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of coconut filling over the top. Place the second cake layer on top and frost the entire cake with the lemon frosting.
Enjoy.