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Lemon Coconut Cake

Sally's Baking Addiction
  • 0 minutes
  • Serves 12 to 14

INGREDIENTS

3 cups

sifted cake flour (spoon & leveled)1

1 tbsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1/2 cup

coconut milk, at room temperature2

1/2 cup

buttermilk, at room temperature2

1

and 1/2 cups (345g; 3 sticks) unsalted butter, softened to room temperature

1 cup

granulated sugar

1/2 cup

packed light brown sugar

5

large eggs, at room temperature

1 tbsp

vanilla extract

optional: 1 teaspoon coconut extract (I prefer the cake without it, but it's still tasty!)

6

ounces sweetened shredded coconut (about 2 loosely packed cups)

1

and 1/2 cups homemade lemon curd (full recipe)