Cream Cheese Lemon Coconut Cake

4.75 from 12 votes

Cream Cheese Lemon Coconut Cake

Cream Cheese Lemon Coconut Cake is a versatile recipe that can be made any time of the year. It is suitable for the holidays or celebrations when you need a beautiful dessert that everyone can have. It has a subtle tropical taste from the lemon and the coconut combination.

Prep Time30

Cook Time20

Additional Time30

Total Time1 20

Course: Cakes And Entremets

Cuisine: Romanian

Servings: servings

Calories: 305kcal

Author: Gabriela

Ingredients

For the cake:

6 large eggs
1 ¾ cups granulated sugar
2 ½ cup all-purpose flour
9 tablespoons cold water
1 teaspoon baking powder
1-2 teaspoons vanilla extract

For the filling:

2 cups cream cheese or mascarpone cheese room temperature
1 ¾ cups powdered sugar
2 sticks+ 1 tablespoon unsalted butter room temperature
1 lemon juice and zest
1 teaspoon vanilla extract

For decoration:

½ cup coconut flakes
Optional for decoration: fruits fondant, gum paste etc.

US Customary - Metric

Instructions

Cake:

Preheat the oven to 350F.
Butter and flour a 9x13-inch baking dish and set aside.
Separate the eggs.
Beat the yolks with sugar until smooth.
Add water and vanilla.
Separately in a medium bowl, mix baking powder and flour.
Add them to the creamed yolks and mix well.
Separately beat the egg whites stiff and fold them gently into the mixture with a spatula.
Pour the batter into the dish and bake it for about 20 min or until golden brown on top. You can also test the cake with a toothpick.
NOTE: If you prefer a round cake, use a 9 inches cake pan and follow the same steps.
Remove it from the baking dish and place it on a rack to cool down.

Make the filling:

Using a mixer, beat butter and cream cheese together. Add the powder sugar, lemon juice, lemon zest, and vanilla essence gradually.

Assemble the cake:

Slice the cake into two layers horizontally.
Use half of the filling on the base of the cake, then add the second layer of cake on top of it.
Use the other half of the filling to cover the cake, then sprinkle coconut flakes over the top.
Refrigerate the cake overnight. This is a must. The refrigeration will allow the cake to absorb the flavors from the filling and become moist and light.
Decorate with fresh fruit, coconut shaves, or fondant flowers.
This cake needs refrigeration.

Notes

Store the Cream Cheese Lemon Coconut Cake refrigerated in an airtight container for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator before serving.

Nutrition