120M Total Time
120M Prep Time
Ingredients and Directions
- For the lemon cake
Preheat oven to 350˚. Spray 3, 6” cake pans with baking spray and set aside. In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes at medium speed until light and fluffy.
With the mixer on low add in the eggs one at a time until incorporated before adding the next.
Combine the flour, baking powder, baking soda, and salt in a medium sized bowl. Combine the yogurt, zest, and lemon juice in a large measuring cup.
With the mixer running on low alternate adding in the dry ingredients with the wet ingredients starting and ending with the dry. Add in 1/3 of the dry ingredients each time. Mix on medium speed for 2 minutes until light and fluffy.
Spray the pans with baking spray or line with parchment paper. Fill the pans evenly and bake for 35 minutes, or until the edges of the cake are pulling away from the sides of the pan and when a toothpick inserted inside the center comes out clean. Cool.
Meanwhile make the buttercream.
Assemble the cake. Level off the top of the cake if needed. Place one layer down and top with coconut buttercream add 1/3 cup of shredded coconut on top. Repeat with the next layer.
For the top layer, smooth buttercream only on the top of the cake and not the sides. Sprinkled with the last 1/3 cup of coconut and enjoy!
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs, large
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Kosher salt
- 1 cup Greek yogurt
- 2 lemons, zested
- 1/4 cup fresh lemon juice
- For the coconut buttercream
In a clean mixing bowl fitted with a paddle attachment, cream the butter for 1 minute. Stop and scrape down the mixer. Add in the confectioners sugar and mix starting on low, working your way up to medium speed.
Turn the mixer to low speed and add in the coconut extract if using and the coconut cream. Mix for 30 seconds until fluffy.
- 1 cup unsalted butter
- 3 cups confectioners sugar
- 1/4 tsp coconut extract (optional)
- 1-2 tbsp coconut cream or milk
- 1 cup shredded coconut
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.