Lemon Coconut Cream Cake Recipe
Lemon Coconut Cream Cake Recipe is a light, zesty dessert combining the tang of fresh lemons with the sweetness of coconut flakes and creamy cheese filling. Perfect for summer gatherings or special occasions, this moist and flavorful cake delivers a refreshing burst of citrus balanced with smooth, rich cream. Easy to prepare, it's an irresistible treat that will impress your family and friends.
Lemon Coconut Cream Cake Recipe is a delightful fusion of zesty citrus and creamy richness, perfect for any occasion. This cake features layers of soft, fluffy sponge infused with fresh lemon zest and juice, bringing a bright, tangy flavor to every bite. The creamy filling, made with smooth cream cheese, whipped cream, and a hint of sweetness, adds a luscious texture that perfectly balances the tartness of the lemon. Finished with a generous sprinkle of coconut flakes, this cake not only tastes amazing but also boasts a beautiful, elegant presentation. Ideal for summer gatherings, tea parties, or simply indulging in a refreshing dessert, this recipe is a must-try for lemon and coconut lovers alike!
Ingredients
- 7 chicken eggs
- 310 grams sugar
- 10 grams cornstarch
- 3 teaspoons lemon zest
- 2 lemons (zest and juice)
- A pinch of salt
- 30 ml vegetable oil
- 120 grams flour
- 4 grams baking powder
- 300 grams soft cream cheese
- 75 grams powdered sugar
- 150 grams cream (33% fat content)
- Coconut flakes (for garnish)
Nutritional Information
- Calories: 400
- Protein: 8g
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Sugar: 28g
- Fiber: 2g
- Cholesterol: 150mg
- Sodium: 200mg
Directions
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In a pan, crack 3 eggs and add 190 grams sugar, 10 grams cornstarch, the zest of 1 lemon, and the juice of 1 lemon. Mix thoroughly and cook over medium heat, stirring constantly, until the mixture thickens. Transfer to a bowl, cover with cling film (ensuring the film touches the surface to prevent a skin from forming), and let it cool completely.
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Separate 4 egg yolks and 4 egg whites into two bowls. Whisk the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the egg yolks, then add 30 ml vegetable oil, 120 grams flour, 4 grams baking powder, and the zest of 1 lemon. Mix until smooth. Gently fold the whipped egg whites into the yolk mixture to keep the batter light and airy. Line a cake tray with baking paper and pour the batter in evenly. Bake at 160°C (320°F) for 25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
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In a bowl, combine 300 grams soft cream cheese, 75 grams powdered sugar, and 150 grams cream. Whip until smooth and fluffy.
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Cut the baked cake into pieces that fit your chosen mold (triangle-shaped, if using). In the mold, first layer some of the lemon filling, followed by cake pieces, and then spread the cream mixture on top. Repeat layers as needed, leaving a small gap in the center. Fill the gap with the remaining lemon filling for a burst of flavor in the middle. Once assembled, sprinkle generously with coconut flakes to cover the top and sides.
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Refrigerate for at least 2 hours to allow the layers to set. Slice and enjoy your refreshing Lemon Coconut Cream Cake!
