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Easter Lemon Coconut Cream Cake
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Easter Lemon Coconut Cream Cake
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Coconut and lemon pair together beautifully for a delicious Easter dessert. Add colored coconut for a festive look that is perfect for any holiday or occasion.

Prep time
Bake/Cook time
12 servings
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Easter Lemon Coconut Cream Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
12 servings


Lemon Cake

  • 1 1/2 sticks (3/4 cup) unsalted soft butter
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 6 large egg yolks + 6 large egg whites - separated
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest, no white bitter pith
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour*
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups milk

Coconut Pastry Cream

  • 6 oz. coconut milk
  • 1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut flavor
  • 2 tablespoons unsalted butter, cubed

Coconut Frosting


  • 7 oz. unsweetened flake coconut, divided
  • Green food coloring
  • Pastel chocolate candy eggs

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Butter and flour three 8 or 9-inch cake pans and preferably line bottom with parchment paper. Set aside.
  3. Cream butter until light and fluffy. Add sugar and mix further. Add eggs yolks one at a time waiting for previous added yolk to be fully incorporated. Scrape bowl often. Whip until mixture is light and fluffy. Add vanilla lemon zest and lemon juice.
  4. Sift together flour, baking powder and salt. In low speed, add dry ingredients alternately with milk.
  5. In a separate bowl whip egg whites until stiff. Gently fold into batter.
  6. Divide batter evenly into the prepared pans. Place in oven and bake until center of cakes bounce back when lightly pressed with a finger or a tooth pick comes out clean. About 35 minutes. Let sit in pan for 15 minutes before removing. Let cool.
  7. Prepare coconut pastry cream. In a medium pot, heat coconut milk, 1/4 cup sugar and salt until warm. While milk is heating, whisk together yolks, cornstarch, and remaining 1/4 cup sugar in medium bowl.
  8. Slowly pour warm milk into egg mixture while whisking constantly. Return liquid to pot, whisking constantly, and heat for 2-3 minutes, or until thick but not bubbling. Pour through a fine mesh sieve into a clean bowl.
  9. Add in vanilla extract, coconut flavor and butter. Stir until butter melts completely. Place plastic wrap directly on top of pastry cream to prevent a skin from forming. Refrigerate for minimum of 4 hours.
  10. Prepare coconut frosting. Mix butter until light and fluffy. Add in vanilla extract and coconut flavor and mix to combine. Slowly add in powdered sugar, followed by coconut milk. Mix until combined, then whip until light and fluffy.
  11. Pipe frosting around outside of 2 layers of cake to keep pastry cream in. Fill cake layers with coconut pastry cream and frost sides and top of cake with frosting.
  12. Press 3-4 ounces flake coconut into sides and on top of cake. Place remaining flake coconut into zip top bag with green food coloring. Toss to color, and spread coconut around top and bottom of cake. Decorate with pastel chocolate eggs. Keep cake refrigerated.


Recipe developed by Terri Truscello Miller @LoveandConfections

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