Is it a crime to post two desserts back to back? Maybe, but I have a good excuse. Yesterday my second child turned fourteen and his one request was a coconut cake—a tribute to his Southern roots. I set out to make the real deal: a big, white, fluffy classic Coconut Cake. As much as I bake, this one felt a little intimidating. It’s a Southern institution—grand, swirly, and perfect for holidays—and I wanted to do it justice.
I turned to a trusted source, the 1995 Best of Southern Living Cookbook, for guidance on the cake and frosting. For the filling I took a different path: I used a bright, homemade lemon curd. Lemon curd felt right to me and added a puckery counterpoint to the sweet coconut and marshmallow-like boiled frosting. I’m a lemon-curd kind of person and refused to substitute anything less than the real thing between the vanilla butter cake layers.
Once the layers were baked, my confidence returned and the whole process became a joy. This cake really benefits from a stand or hand mixer—my KitchenAid made everything easy. The mixer whipped the egg whites that get folded into the batter, and later helped transform the boiled frosting into a glossy, marshmallow-y topping. Trying to whisk that frosting by hand would have been exhausting.
When the cake was finished, I stepped back and thought, “I made my grandma proud.” Naturally I had to know how long the kids would stay sugared up after a slice of this decadent, snowball-like confection. To coax a slice out of the birthday boy I offered him the piece as a bribe—he agreed and his reaction confirmed that he appreciated the classic Southern dessert. He oohed and aahed in that youthful, sincere way that made me smile.
After devouring a generous wedge, he was energized enough to spend an hour sledding down our steepest hill, and he declared the fresh snow “almost as pretty as the cake.”
I’d happily sled down a hill covered in that frosting myself.
Coconut Lemon Cake + a Kitchen Aid Stand Mixer Giveaway
Rebecca Lindamood
Pin Recipe
Ingredients
For the Vanilla Butter Cake:
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs separated
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 /2 teaspoon kosher salt
- 1 teaspoon vanilla extract
For the Boiled Frosting:
- 1 cup sugar
- 1 1/2 cups water
- 2 tablespoons light corn syrup
- 4 egg whites
- 1/4 teaspoon cream of tartar
To Garnish:
- 2-3 cups flaked coconut sweetened or unsweetened
Instructions
To Make the Cake:
-
Preheat oven to 350°F. Butter and flour two 9-inch round cake pans and set aside.
-
Beat the butter in a stand mixer or with a hand mixer at medium speed until fluffy. Add the sugar and beat well. Add the egg yolks one at a time, beating well after each addition.
-
In a separate bowl, whisk together the flour and baking powder. Add one third of the flour mixture to the butter and beat on low until combined. Add half the milk and blend, then repeat with another third of the flour, the remaining milk and vanilla, and finally the last third of flour, beating and scraping the bowl as needed.
-
Beat the egg whites and salt to stiff peaks. Stir one third of the egg whites into the batter to lighten it, then fold in the remaining whites gently.
-
Divide the batter between the pans, smooth the tops, and bake 30–38 minutes, or until a straw inserted in the center comes out clean and the cakes spring back lightly when pressed.
-
Cool in the pans on a wire rack for 10 minutes, then turn out to cool completely.
-
When cool, trim the cakes to level them. Place parchment or wax paper strips on a cake plate to protect it while frosting. Position one trimmed cake on the plate.
-
Spread lemon curd in the cake center, leaving about 3/4-inch from the edge. Top with the second cake, cover with plastic wrap, and chill at least one hour to set.
To Make the Boiled Frosting:
-
Combine sugar, water, and corn syrup in a heavy saucepan over medium heat. Stir until the mixture clears, then remove the spoon and bring to a boil without stirring. Heat to 240°F on a candy or instant-read thermometer. Meanwhile, beat the egg whites and cream of tartar to soft peaks. With the mixer running on low, slowly drizzle in the hot syrup, then increase speed and whip to stiff peaks.
To Frost and Garnish the Cake:
-
Remove the plastic wrap and pile the boiled frosting on top. Spread it over the top and sides with an offset spatula, rotating the cake for even coverage. Press flaked coconut onto the sides and sprinkle it over the top. Serve immediately or refrigerate lightly covered until serving.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use and a nutrition calculator if needed.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation!