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A slice of a layered Coconut Lemon Cake covered in shredded coconut, served on a white plate with two whole lemons in the background.

Coconut Lemon Cream Snow Cake

A delicate, fluffy coconut cake layered with a vibrant, tangy lemon cream filling and frosted with a light, airy coconut buttercream, then adorned with snowy shredded coconut. This dessert is a refreshing balance of sweet, tart, and tropical flavors, perfect for any celebration.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Cake Layers
  • 2 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 3/4 cup granulated sugar
  • 4 large egg whites room temperature
  • 1 cup full-fat coconut milk canned, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest from 1-2 lemons
For the Lemon Cream Filling
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest from 1-2 lemons
  • 1/2 tsp vanilla extract
For the Coconut Snow Frosting
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar sifted
  • 1/4 cup full-fat coconut milk canned
  • 1 tsp vanilla extract
  • 1 1/2 cup shredded unsweetened coconut for decoration

Equipment

  • Two 8-inch round cake pans
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Small mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment Paper
  • Wire cooling rack
  • Offset spatula or knife for frosting
  • Microplane or Zester

Method
 

Prepare the Coconut Cake Layers
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl with an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  4. Gradually add the egg whites, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
  5. In a separate small bowl, combine the coconut milk, vanilla extract, and lemon zest.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (add about 1/3 dry, then 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix on low speed until just combined, being careful not to overmix.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire cooling rack to cool completely. This is crucial before frosting, typically 1-2 hours.
Prepare the Lemon Cream Filling
  1. In a medium mixing bowl with an electric mixer, beat the softened cream cheese and butter on medium speed until smooth and creamy.
  2. Gradually add the sifted powdered sugar, beating until fully incorporated.
  3. Add the fresh lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until the filling is light, fluffy, and smooth, about 2-3 minutes.
Prepare the Coconut Snow Frosting
  1. In a large mixing bowl with an electric mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increase to medium speed.
  3. Once all the sugar is added, beat in the coconut milk and vanilla extract until the frosting is light, fluffy, and smooth. If too thick, add a tiny bit more coconut milk (1 tsp at a time); if too thin, add more powdered sugar.
Assemble the Cake
  1. Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand.
  2. Spread about half of the Lemon Cream Filling evenly over the top of the first cake layer.
  3. Carefully place the second cake layer on top.
  4. Spread the remaining Lemon Cream Filling over the second layer, leaving a small border around the edge, as this filling is internal.
  5. Frost the entire cake (top and sides) with the Coconut Snow Frosting using an offset spatula.
  6. Gently press the shredded unsweetened coconut onto the sides and top of the cake, creating a "snow" effect. You can use your hands or a spatula to help adhere the coconut.
  7. Chill the cake for at least 30 minutes before slicing and serving to allow the frosting and filling to set.

Notes

For best results, ensure all dairy ingredients (butter, cream cheese, coconut milk, egg whites) are at room temperature for smooth mixing. The cake can be made a day in advance and stored covered in the refrigerator. Bring to room temperature for about 30 minutes before serving for optimal flavor and texture.