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Martha Stewart Meyer Lemon And Coconut Layer Cake Recipe

Martha Stewart Meyer Lemon And Coconut Layer Cake Recipe

The Martha Stewart Meyer Lemon And Coconut Layer Cake Recipe is a masterpiece. It is bright, sweet, and very fresh.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 520 kcal

Equipment

  • Stand mixer
  • Two Round Cake Pans
  • Parchment paper
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula
  • Zester

Ingredients
  

  • 3 cups All-Purpose Flour
  • 1 cup Unsalted Butter
  • 2 cups Granulated Sugar
  • 4 Large Eggs
  • 2 tbsp Meyer Lemon Zest
  • 1/4 cup Meyer Lemon Juice
  • 1 cup Unsweetened Coconut Milk
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1.5 cups Shredded Coconut
  • 8 oz Cream Cheese
  • 4 cups Confectioners' Sugar

Instructions
 

1. Prep Your Oven and Pans

  • Start by heating your oven to 350 degrees. Grease two round cake pans well. Place parchment paper at the bottom. This ensures the cake comes out clean.

2. Cream the Butter and Sugar

  • Put butter and sugar in your mixer. Beat them until the mix is pale. This usually takes about three minutes. It creates a very light base.

3. Add the Eggs and Zest

  • Add your eggs one at a time. Mix well after each egg. Stir in the Meyer lemon zest. The smell will be amazing now.

4. Mix Dry and Wet Ingredients

  • Whisk your flour and baking powder. Add this to the butter mix. Pour in the coconut milk slowly. Do not overmix the batter here.

5. Bake the Cake Layers

  • Divide the batter between the two pans. Bake for about thirty minutes. A toothpick should come out clean. Let them cool completely.

6. Make the Lemon Frosting

  • Beat cream cheese and butter together. Add the powdered sugar and lemon juice. Whip it until it is very fluffy. This frosting is very delicious.

7. Build the Layers

  • Place one cake layer on a plate. Spread a thick layer of frosting. Top it with the second cake layer. Cover the whole cake with frosting.

8. Add the Coconut Finish

  • Press shredded coconut onto the sides. Cover the top of the cake too. This hides any frosting mistakes. It looks very beautiful.

Notes

➡️ Use room temperature eggs for a better rise.
➡️ Do not overmix the flour into the batter.
➡️ Always zest the lemons before you juice them.
➡️ Let the cakes cool before you add frosting.
➡️ Use fresh Meyer lemons for the best taste.
➡️ Tap the pans to remove any air bubbles.
➡️ Measure your flour using a spoon and level.
Keyword Martha Stewart Meyer Lemon And Coconut Layer Cake Recipe