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Coconut Lemon Raspberry Cake - coconut cake layers, lemon curd, raspberry cream filling, and coconut buttercream. #cakebycourtney #coconutcake #bestcoconutcake #lemoncurd #raspberrycream #raspberryfilling #coconutbuttercream #summercake #bestsummerdessertrecipes #summercakes #summerdessertrecipes
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5 from 23 votes

Coconut Lemon Raspberry Cake

Coconut cake layers with lemon curd, raspberry cream filling and coconut buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Coconut Buttercream, Coconut Cake, Coconut Lemon Raspberry Cake, Lemon curd, Raspberry Cream Filling
Servings: 20

Ingredients

FOR THE COCONUT CAKE

  • 1 1/2 cups (300 g) granulated sugar
  • 1 cup (226 g) unsalted butter at room temperature
  • 6 egg whites at room temperature
  • 2 whole eggs at room temperature
  • 1 tbsp (16 g) coconut emulsion
  • 1 tsp (4.2 g) vanilla extract
  • 3 cups (345 g) cake flour
  • 1 tbsp (10 g) baking powder
  • 1 tsp (6 g) salt
  • 1 cup (231 g) canned coconut milk the canned coconut milk usually separates, so be sure to mix the cream and the liquid really well before measuring.

FOR THE LEMON CURD

  • 1 cup (230 g) lemon juice I used fresh
  • zest of one lemon
  • 1/2 cup (100 g) granulated sugar
  • 3 eggs
  • 3 egg yolks
  • 4 tbsp (56.5 g) unsalted butter

FOR THE COCONUT BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 1/4 cup (57.7 g) cream of coconut this is from the bottle, not the can
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 1 tbsp (16 g) coconut emulsion
  • pinch of salt
  • *This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch

FOR THE WHIPPED RASPERRY FILLING

  • 1/2 cup (15 g) freeze dried raspberries
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (455 g) heavy whipping cream

Instructions

FOR THE COCONUT CAKE

  • Preheat your oven to 325 degrees F. Spray three 8-inch with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for three minutes. The mixture should be light in color and fluffy in texture.
  • Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for another 2 to 3 minutes after all the eggs are added and the mixture is light and fluffy. You'll notice the volume increase too!
  • Add the coconut emulsion and vanilla extract.
  • Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
  • Evenly distribute the batter in your pans.
  • Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.
  • Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.
    NOTE: these cake layers rise to 1 - 1.25-inches tall. If you want thicker layers, you can do 1.5x the recipe.

FOR THE LEMON CURD

  • The curd is best made a day ahead of time.
  • Whisk the sugar, the lemon juice, and lemon zest in a medium saucepan over medium-low heat.
  • In a small bowl, whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
  • Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
  • Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE COCONUT BUTTERCREAM

  • In a stand mixer fitted with a paddle attachment, combine the butter and cream of coconut. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
  • With the mixer on low speed, gradually add the sifted powdered sugar, followed by the coconut emulsion and pinch of salt.
  • Turn the mixer to medium-high speed and beat the frosting until it is light and fluffy, about 3 to 5 minutes.
  • Use a wooden spoon to stir out air bubbles.

FOR THE WHIPPED RASPBERRY FILLING

  • In a food processor, pulse the freeze dried raspberries until they resemble powder.
  • Add the sugar and the cream and scrape down the sides of the bowl with a spatula to incorporate the freeze dried fruit.
  • Pulse the food processor for 1 to 2 minutes. The texture should thicken like Greek yogurt. Keep chilled until ready to use.

ASSEMBLY

  • Place your first cake layer, top-side up, on a cake plate or cake board. Cover the cake layer with about 1/2 cup coconut buttercream and then pipe a rim around the edge of the cake with more coconut buttercream.
  • Spread about 1/2 cup of the raspberry cream filling over the cake layer, followed by about a 1/4 cup lemon curd.
  • Repeat steps 1 and 2 for the second layer, and then place the final cake layer on top, bottom-side up.
  • Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the buttercream.
  • Finish frosting and decorating the cake with the remaining frosting.