Coconut and Lemon Cake

Name: Coconut and Lemon Cake
Prep time: 55 min
Cook time: 45 min
Total time: 100 min
Yield: 8
Ingredients: Eggs at room temperature 5; Type 00 flour 0.6 cup; Potato starch 9.3 tbsp; Sugar ¾ cup; Vanilla bean 1; Fine salt 1 pinch; Whole milk 1.7 cups; Cornstarch 3 tbsp; Sugar 0.7 cup; Egg yolks 3; Gelatin in sheets 0.1 oz; Lemons 1; Fresh liquid cream ¾ cup; Coconut 1

it de fr es br

441

Calories per serving

Energy Kcal 441
Carbohydrates g 63.6
of which sugars g 42.2
Protein g 9.5
Fats g 16.6
of which saturated fat g 9.68
Fiber g 2.4
Cholesterol mg 250
Sodium mg 187

Difficulty: Average
Prep time: 55 min
Cook time: 45 min
Serving: 8
Cost: Average
Note plus the cooling time for the cream and sponge cake

PRESENTATION

When it comes to Italian desserts, the coconut and lemon cake really stands out. I mean, this cake brings a festive touch to any gathering—no question. Originating from the sun-kissed regions of Italy where citrus fruits thrive, this coconut lemon cake is all about its stunning, layered presentation. And each slice? It reveals layers of moist sponge cake, paired with a soft lemon chantilly cream that's super tangy and sweet. In southern Italy, coconut flakes and zesty lemons combine to create a dessert that's light yet full of flavor. Honestly, unlike cakes that rely on heavy fillings, this lemon coconut cake focuses on balance. It's just right. Plus, it is easy to reach for a second slice.

The striking layers make it a great choice for birthdays or even a laid-back family Sunday. And look, as spring unfolds in Italy, cakes like this become a staple, highlighting the fresh flavors of the season. Picture families gathered around a table, where a coconut and lemon cake takes center stage. It's perfect for both grand celebrations and making ordinary days special. The tender crumb of the sponge, coupled with that creamy lemon layer, offers a really really good mix of textures with every bite.

In some regions, they might add a splash of limoncello for an extra kick, but the classic version? It remains simple, letting the coconut and lemon shine. For those who love lighter desserts that are still really satisfying, this cake is a must-try. Forget about elaborate decorations—a simple sprinkle of coconut flakes on top adds a crisp, golden touch. And the taste? It's both beautiful and delicious. If you’ve ever enjoyed a lemon coconut loaf cake or a lemon coconut pound cake, this homemade coconut lemon cake elevates those flavors to new heights. Each bite feels like a small celebration. Whether it's a special occasion or just another day, this cake promises to delight with its refreshing taste and gorgeous look. Really.

INGREDIENTS

441

Calories per serving

for the batter (for a 9.5-inch mold): Eggs 5 - at room temperature; Type 00 flour 0.6 cup (75 g); Potato starch 9.3 tbsp (75 g); Sugar ¾ cup (150 g); Vanilla bean 1; Fine salt 1 pinch

for the lemon cream: Whole milk 1.7 cups (400 g); Cornstarch 3 tbsp (45 g); Sugar 0.7 cup (140 g); Egg yolks 3; Gelatin in sheets 0.1 oz (4 g); Lemons 1; Fresh liquid cream ¾ cup (200 g)

for decoration: Coconut 1

Preparation

How to prepare Coconut and Lemon Cake

To prepare the coconut and lemon cake, start by making the Sponge cake. Transfer the eggs into the bowl of a stand mixer, add the vanilla bean seeds 1 and a pinch of salt, and start whisking at medium speed. Meanwhile, add the sugar slowly 2 and whip the eggs for about 15 minutes until they are thick and frothy.

Then turn off the machine and sift the flour and potato starch directly into the bowl 4. Then gently mix with circular motions from bottom to top 5. Once you have a uniform mixture, transfer it into a previously buttered and floured 9.5-inch mold 6.

Gently level the surface 7 without banging the mold on the counter and bake in a preheated static oven at 320°F on the lowest rack for about 50 minutes. Avoid opening the oven during this time, and before taking the cake out, always check the cooking with the toothpick test, as every oven bakes differently. In fact, inserting the toothpick into the center of the cake, it should come out completely dry. Once baked, remove the sponge cake and let it cool 8. In the meantime, prepare the cream. First, heat the milk in a saucepan until it's close to boiling. Place the egg yolks in a bowl and add the sugar 9

and quickly mix with a whisk 10. Sift the starch directly into the bowl 11 and mix again to combine the ingredients 12.

As soon as the milk is hot, pour it into the egg yolk mixture 13 and whisk quickly 14. Pour everything back into the saucepan 15

and stirring continuously, cook the cream until it thickens 16. Place it in a small bowl and cover with cling film 17. Meanwhile, soak the gelatin sheets in cold water, and once softened, squeeze them 18

and add them to the cream 19, which should not be boiling but still warm. Then add the juice 20 and grated lemon zest 21.

Mix well to combine everything, cover again with the film 22, and let it cool completely. Once the cream is cold, whip the cream 23. Then add the cream to the whipped cream in two portions 24

mixing with a spatula from bottom to top 25, to avoid deflating the mixture. Once you have a fluffy cream 26, transfer it into a piping bag 27 and store it in the refrigerator.

In the meantime, the sponge cake will have cooled; unmold it 28 and clean it from the outer crust, both around the circumference 29 and on the surface 30.

Using a long serrated knife, cut the sponge cake into 3 disks of the same thickness 31. Place the first on a serving plate and spread about 1/3 of the cream evenly over it 32. Cover with the second layer of sponge cake 33

and add another layer of cream 34. Place the last disk and spread the remaining cream both on the surface and the edges 35, and using a spatula, level the cream 36

so that it covers the entire cake 37. Slice the coconut very thinly and use it to decorate the cake 38. Place your coconut and lemon cake in the refrigerator until ready to serve!