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Extra Moist Gluten-Free Coconut Lemon Curd Cake

Learn how to make an extremely fluffy and moist gluten-free coconut lemon cake with this easy step-by-step recipe. This homemade recipe has a tangy, sweet citrusy curd filling sandwiched between tender coconut cake layers with an airy lemon cream cheese frosting. Not feeling a from-scratch recipe? Then opt for the cake mix adaptation. I'll show you how to make an impressive GF layer cake either way!
Prep Time 25 minutes
Cook Time 30 minutes
refrigeration 1 hour
Total Time 1 hour 55 minutes
Servings 12
Author Melissa Erdelac

Ingredients

Lemon Filling

Coconut Cake

Lemon Cream Cheese Frosting

Instructions

Lemon Curd Filling

  • Place all the ingredients in a double boiler. (If you don't have a double boiler, use a metal bowl or smaller saucepan placed over a pot of water). Fill water in lower pot only a couple inches, so it isn't touching upper pot. Bring water to a gentle simmer. Heat ingredients while whisking constantly and vigorously.
    5 egg yolks, 3 tablespoons unsalted butter, ¼ cup fresh lemon juice, ½ cup sugar, 2 teaspoons lemon zest, pinch salt
  • Continue heating and whisking until mixture thickens, coats the back of a spoon, and reaches a temperature of 170°F. The volume will build slightly and become paler. TIP: To measure the temperature accurately, remove the mixture from the simmering water before testing temp. Otherwise, it could read a falsely high temperature, which would mean the eggs haven't cooked or the filling won't thicken upon cooling.
  • Pour the lemon curd into a heat proof bowl and press plastic wrap to the surface of the curd. This will help avoid a film developing. Refrigerate until cold, about 1 hour. If making ahead, transfer lemon curd to airtight container and refrigerate for 1-2 weeks.

Coconut Cake

  • Preheat oven to 325ºF. Spray THREE 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray again and set aside.
  • In a large mixing bowl place the sugar, softened butter, and vegetable oil. Beat until well blended, about 2 minutes. Add room temperature egg yolks, one at a time, beating well between each addition. Mix in coconut extract, lemon extract, and lemon zest. 
    2 cups granulated sugar, ½ cup vegetable oil, ½ cup unsalted butter, 5 eggs, 1 teaspoon coconut extract, 1 teaspoon lemon extract, 1 teaspoon lemon zest
  • In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about a third of the flour mixture to creamed butter mixture. Mix well. Then add about a third of the coconut milk and mix well. Continue alternating between flour and coconut milk, beating well between each addition. After all the flour and coconut milk has been added, stir in shredded coconut. Set batter aside.
    2 ¼ cups all purpose gluten free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup canned coconut milk , 1 cup sweetened shredded coconut
  • In a separate bowl, with a clean, dry beaters, beat together egg whites and cream of tartar until stiff peaks form. Fold about a forth of the beaten egg whites into the cake batter. Then gently fold in the remaining whites until no streaks remain.
    ¼ teaspoon cream of tartar
  • Divide and spread batter between three prepared cake pans. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean. Cool in pans 10 minutes and then turn onto wire racks to cool completely.

Fluffy Lemon Cream Cheese Frosting

  • In a large mixing bowl beat together cream cheese, powdered sugar, heavy cream, lemon zest, and lemon extract until smooth and fluffy, about 1-2 minutes.
    4 ounces cream cheese, ½ cup powdered sugar, ¼ cup heavy cream, 1 teaspoon lemon zest, ½ teaspoon lemon extract
  • Gently fold in whipped topping until well mixed and no streaks remain.
    8 ounce tub whipped topping (3 cups Cool Whip)

Assembly

  • Place first cooled cake layer on platter. Tuck strips of waxed paper underneath edges to catch drips and keep serving platter clean.
  • Spread half lemon filling evenly on top of first cake layer. Place second cake layer on top and spread on remaining lemon curd. Top with third cake layer.
  • Spread on frosting, starting at top and working evenly around the sides using an offset spatula. Decorate cake with additional coconut and fresh lemon slices, if desired.
  • If making the cake ahead of time, store in the refrigerator, loosely covered. Set out 2 hours before serving to come to room temperature. Securely wrap and refrigerate any leftovers.

Notes

 Using a Cake Mix
Please note a cake mix will only make a two layer cake so you will need half the amount of lemon filling. Extra lemon curd may be used in yogurt, on biscuits, ice cream, cheesecake, crepes, or pancakes. 
  1. Beat together a gluten-free yellow cake mix with ½ cup softened butter, ¾ cup canned coconut milk, ½ cup water, and 3 whole eggs.
  2. Mix first on low to combine ingredients and then increase speed to medium and beat for 2 minutes.
  3. Divide between TWO layer cake pans, lined with parchment paper on the bottom and sprayed with cooking spray.
  4. Bake 350ºF for 33-36 minutes, or until toothpick comes out clean. Cool for 10 minutes in cake pans. Turn onto wire racks and cool completely.
  5. Make lemon cake filling (using only half for cake) or substitute store bought lemon curd.
  6. Prepare fluffy lemon cream cheese frosting and assemble layer cake. 
 

Nutrition

Calories: 629kcal | Carbohydrates: 75g | Protein: 9g | Fat: 34g | Saturated Fat: 24g | Cholesterol: 188mg | Sodium: 371mg | Potassium: 234mg | Fiber: 1g | Sugar: 54g | Vitamin A: 642IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg
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