Lemon Coconut Cake with Whipped Cream Frosting

Lemon Coconut Cake with Whipped Cream Frosting
Photo by Jim Franco

Ingredients

  • 2 teaspoons grated lemon zest (about 2 lemons)
  • Whipped Cream Frosting
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 cups sweetened flaked coconut (toasted, if desired)
  • 1 cup lemon curd
  • ½ teaspoon salt
  • + 8 more ingredients
    • 1 teaspoon baking powder
    • ¾ cup buttermilk
    • 1 cup coconut milk (canned or fresh)
    • 1/3 cup dried cranberries, soaked in 1/4 cup bourbon or brandy, drained
    • ½ teaspoon baking soda
    • 3 eggs
    • 2 ¾ cups all-purpose flour, sifted
    • 2 teaspoons vanilla extract (or 1 teaspoon lemon extract)

1. Preheat oven to 350°. 2. Lightly grease and flour 2 (9-inch) cake pans; line bottoms with wax paper, and set aside. 3. Sift together first 4 ingredients in a large bowl. 4. Cream together butter and sugar in a separate large bowl at high speed with an electric mixer until creamy, about 2 minut...

View full recipe at My Recipes

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