Lemon Coconut Cake with Cream and Berries
Lemon coconut cake topped with lightly sweetened whipped cream and fresh mixed berries. This simple celebration cake for spring is elegant, flavorful, and comes together quickly.
Ingredients
Lemon Coconut Cake:
- 1¾ cup (210 g) Bob's Red Mill Organic Unbleached All Purpose Flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- zerst of 1 lemon
- 1½ sticks (6 oz; 170 g) unsalted butter softened
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1½ teaspoons pure vanilla extract
- ½ teaspoon coconut extract
- ½ cup (120 mL) full-fat coconut milk *mixed thoroughly before measuring)
Whipped Cream:
- 1 cup (240 mL) chilled heavy cream
- 2 tablespoons (24 g) granulated sugar
- ½ teaspoon pure vanilla extract
Decoration:
- 9 ounces mixed berries such as 3 oz fresh raspberries, 3 oz blueberries, 3 oz blackberries
- toasted coconut flakes as desired
- freshly grated lemon zest as desired
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C) with a rack in the center position. Generously grease one (8-inch; 2-inches deep) cake pan with baking spray. Set aside.
- In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside. In small bowl, combine the sugar and lemon zest. Rub the sugar and lemon zest together until fragrant and moist. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter on medium-high speed for about 30 seconds or until smooth and creamy. With the mixer on, slowly add the sugar mixture and continue beating on medium-high speed for 3 to 5 minutes, or light and fluffy. Scrape down the sides of the bowl with a spatula to ensure all of the ingredients have incorporated evenly.
- Reduce the mixer speed to low and slowly add the eggs one at a time. Allow each egg to become mostly incorporated before adding another. Add the vanilla extract and coconut extract and mix until combined. Stop the mixer and scrape down the bowl. The batter will look slightly curdled and broken. Don’t worry.
- With the stand mixer on low, slowly add the flour mixture in three parts, alternating with two additions of coconut milk , beginning and ending with the flour mixture. Once the last of the flour has just been absorbed, turn off the stand mixer. Scrape down the bowl and fold the batter once or twice to ensure all of the ingredients are evenly incorporated. The batter will be fairly thick. Transfer the batter into the greased cake pan. Smooth the top with an offset spatula.
- Bake for 36 to 42 minutes (*start checking the cake after 30+ minutes and watch carefully from this point on) or until the cake is golden and domed in the center, and a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan on wire rack for 10 minutes, then carefully invert the cake onto the rack. Carefully flip once again and allow the cake to cool completely before decorating.
- Prepare the Whipped Cream: Just before serving, place chilled heavy cream in a clean stand mixer bowl fitted with a whisk attachment, or in a medium bowl using a hand-held mixer (*if you can, chill the bowl ahead of time as well; cold cream and chilled equipment will speed up the whipping time and improve the volume). Starting at low speed, start whipping the cream. Increase the speed slowly from medium to medium-high speed until the cream begins to thicken slightly. Add the granulated sugar and vanilla extract. Continue whipping until the cream reaches soft to medium peaks. Do not over whip.
- Assemble and Decorate: *See notes below on ways to prep this cake in advance.* Top the cake with the whipped cream, keeping it in one thick, fluffy layer and creating swoops and swirls with an offset spatula. Garnish with mixed berries, toasted coconut flakes, and freshly grated lemon zest. Serve immediately.
Video
Tips for Success:
- How to Toast Coconut Flakes – Spread evenly on a sheet pan. Bake at 350 for 3 to 5 minutes, flipping and tossing the coconut flakes until lightly golden in color. Transfer to a separate container and allow to cool before using.
- This cake is best served the day it is made; however, if you wish to prep it ahead, you can bake the cake the day before serving (the whipped cream should be prepared very close to serving). Allow the cake to cool completely. Wrap tightly in plastic wrap (two layers is best) and store at room temperature.
- The whipped cream should be prepared just before serving (or up to 2 hours in advance and kept in a separate covered bowl in the refrigerator). Decorate the cake with the whipped cream, berries, and garnishes just before serving.
Serving: 1serving, Calories: 319kcal, Carbohydrates: 43g, Protein: 8g, Fat: 33g, Saturated Fat: 21g, Polyunsaturated Fat: 10g, Cholesterol: 100mg, Sodium: 276mg, Fiber: 4g, Sugar: 37g