Coconut Lemon Cake

This spring dessert is just as delectable as it is lovely.

Coconut Lemon Cake
Makes 1 (6-inch) cake
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  1. 1 (16.25-ounce) box white cake mix
  2. 3 large egg whites
  3. ⅓ cup coconut oil
  4. 1 (13.6-ounce) can coconut milk
  5. 1 teaspoon coconut extract
  6. 2 (10-ounce) jars prepared lemon curd*
  7. Lemon Buttercream (recipe follows)
  8. Garnish: cabbage rose
  1. Preheat oven to 350°. Spray 3 (6-inch) cake pans with baking spray; line bottoms of pans with parchment paper, and spray again; set aside.
  2. In a medium bowl, beat cake mix, egg whites, oil, milk, and extract at medium speed with a mixer for 1 minute. Increase speed to high, and beat for 2 minutes. Divide batter among prepared pans. Bake for 20 minutes or until a wooden pick inserted near the center comes out clean. Let cool in pan for 10 minutes; remove to wire racks to let cool completely.
  3. Spread lemon curd between layers. Frost sides and top of cake with Lemon Buttercream. Garnish with rose, if desired.
  1. *For testing purposes, we used Dickinson’s Lemon Curd.
Southern Lady Magazine
Lemon Buttercream
Makes about 4 cups
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  1. 3 large egg whites, room temperature
  2. 1 cup sugar
  3. ¼ teaspoon salt
  4. 1 teaspoon lemon extract
  5. 1 ½ cups unsalted butter, softened
  6. ½ cup confectioners’ sugar
  1. In the bowl of a stand mixer set over a pan of simmering water, combine egg whites, sugar, salt, and extract. Cook, whisking constantly, until mixture registers 140° on a candy thermometer.
  2. Remove bowl from double boiler, and return to stand mixer. Beat mixture with whip attachment on high speed until tripled in volume and cooled, about 10 minutes.
  3. Reduce mixer speed to medium low. Add butter, 1 to 2 tablespoons at a time, mixing well after each addition. Add confectioners’ sugar, and beat to combine. Use immediately, or cover and chill for up to 2 weeks. Bring frosting to room temperature, and beat at medium-high speed with a mixer until smooth before using.
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