Imagine a dessert that transports you to a sun-drenched beach with every single bite - our Lemon Coconut Naked Cake is exactly that magical culinary journey! This stunning cake combines the bright, zesty notes of lemon with the rich, creamy texture of coconut, creating a dessert that's not just a treat, but an experience. Whether you're looking to impress guests at a summer gathering or simply want to elevate your baking skills, this naked cake promises to be a showstopper that looks professionally crafted but is surprisingly simple to make.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup lemon curd
- Fresh coconut flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring sides are lightly buttered.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually alternate adding the dry flour mixture and coconut milk to the batter, mixing on low speed until just combined. Be careful not to overmix.
- Fold in shredded coconut gently using a spatula, ensuring even distribution throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, carefully slice each cake layer horizontally to create four thin layers.
- Place the first layer on a cake stand or serving plate. Spread a generous amount of lemon curd between each layer, leaving a slight border to prevent overflow.
- Continue layering cake and lemon curd, leaving the sides of the cake "naked" (without frosting) for a rustic appearance.
- Garnish the top of the cake with fresh coconut flakes, allowing some to cascade down the sides.
- Refrigerate for at least 30 minutes before serving to allow the lemon curd to set and flavors to meld.
- Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake light and tender.
- Even Layer Trick: Use a serrated knife and a rotating cake stand for perfectly even cake layers.
- Lemon Curd Tip: If homemade lemon curd seems daunting, high-quality store-bought versions work beautifully.
- Coconut Freshness: Toast your coconut flakes lightly before garnishing to enhance their nutty flavor.
- Chilling is Key: The 30-minute refrigeration isn't just for looks - it helps the lemon curd set and intensifies the cake's flavors.
- Storage Hack: For maximum moisture retention, store the cake in an airtight container with a piece of bread to keep it soft.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 95mg
