lemon coconut naked cake with whipped vanilla buttercream.
The pretty"backyard" cake that tastes amazing too. Three perfectly sweet moist, coconutty that is additional, lemon cake layers that are blossom. Each frosted with all the flavorful whipped vanilla buttercream, and then drizzled with a honey syrup. Decorate with coconut oil, and yummy chamomile blossoms and you're going to have a gorgeous spring coconut cake that is only a touch more specific...and flavorful...than any additional coconut cake.
I couldn't be more enthusiastic to discuss with this cake today, it's what I needed it to function, but improved. All is good on the planet when a recipe works out better than I'd envisioned. It is the things that are easy ?
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Lemon coconut cake with buttercream.
Three perfectly sweet moist, coconutty that is additional, lemon cake layers that are blossom. Each frosted with all the yummy whipped vanilla buttercream, then drizzled with a honey syrup.
Prep period 20 minutes
Total time
servings 12
calories 519 kcal
INGREDIENTS
- Coconut oil melted
- 1/2 cup plain yogurt
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup brewed complete fat coconut milk
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp lemon zest
- 1 cup shredded sweetened coconut, and more for layering
HONEY LEMON SYRUP
1/3 cup honey
WHIPPED VANILLA BUTTERCREAM
- 2 ounce cream cheese, at room temperature
- 1/3 cup honey