Lemon-Coconut Cake

1. Start the Lemon Filling:

   Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium, whisking constantly, until sugar and cornstarch dissolve, about 2 minutes. Beat egg yolks in a medium bowl.

   Gradually whisk about 1/4 of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon zest and juice.

2. Cook and chill Lemon Filling:

   Cook, whisking constantly, until mixture is significantly thickened, 3 to 5 minutes. Remove from heat. Whisk in butter; cool completely, at least 1 hour, stirring occasionally.

3. Prepare oven and cake pans:

   Preheat oven to 350°F. Butter and flour 3 (9-inch) round cake pans.

4. Start batter:

   Beat butter in a large bowl with an electric mixer at medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add egg yolks, 1 at a time, beating until blended after each addition and scraping down sides of bowl if needed.

5. Add dry ingredients:

   Whisk together flour, baking powder, and salt in a bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

6. Finish batter, and bake:

   In a medium bowl, beat egg whites at high speed with electric mixer until stiff peaks form; about 6 minutes. Fold ⅓ of egg whites into batter. Gently fold in remaining beaten egg whites just until blended.

   Spoon batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 28 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks, at least 1 hour.

7. For the Cream Cheese Frosting:

   Beat cream cheese and butter at medium speed with an electric mixer until creamy, about 1 minute. Gradually add powdered sugar, beating at low speed until blended, about 3 minutes; stir in vanilla.

8. Assemble the cake:

   Place 1 cake layer on desired serving platter or cake stand. Spoon 1/2 cup Cream Cheese Frosting into a piping bag fitted with a 1/2-inch round tip (or a plastic bag with bottom corner cut off). Pipe a 1/2-inch ring of frosting around outer edge of cake layer. Spoon 1 cup Lemon Filling inside frosting ring, and spread evenly.

   Top with second cake layer, and repeat procedure with frosting ring and remaining 1 cup Lemon Filling. Place third cake layer on top; spread remaining Cream Cheese Frosting on top and sides of cake. Sprinkle sides of cake with coconut. Garnish with lemon wedges, if desired.

Lemon-Coconut Cake Ingredients

Most of the ingredients are pantry staples. The lemon zest/juice and coconut flakes may be your only purchases.

For the cake, you’ll need:

• Granulated sugar: Adds sweetness to the cake batter and helps make it tender.
• All-purpose flour: Gives the cake layers the perfect fluffy crumb.
• Baking powder: A leavening agent, baking powder makes the cake layers rise tall and proud during baking.
• Kosher salt: A little helps to balance the flavors of the cake.
• Salted butter: Adds richness and flavor to the batter. If you use unsalted butter, add a pinch more salt to the recipe.
• Large eggs: Give lift to the cake and brings the batter together.
• Whole milk: Adds moisture to the cake batter.
• Vanilla extract: Essential to a good cake, this extract helps to bolster all the flavors.

For the curd-like filling, you’ll need:

• Granulated sugar: For sweetness and to balance the lemon flavors.
• Cornstarch: Helps to thicken up the filling so it doesn't run out of the cake layers.
• Boiling water: The water hydrates the cornstarch granules, helping them swell and set up so they will thicken the filling.
• Large egg yolks: Provides thickness and body to the filling. Save the yolks for another recipe.
• Lemon zest and juice: The zest contributes a beautiful floral flavor while the juice adds a tart kick.
• Unsalted butter: Adds richness to the filling.

The cream cheese frosting is a classic recipe and only requires four ingredients: a package of cream cheese, unsalted butter, powdered sugar, and vanilla extract.

For the final steps, you'll need sweetened coconut to press into the frosting, plus lemon wedges for garnish.

Can You Make This Cake Ahead of Time?

To help save on time, you can make the cake layers and curd up to three days before you plan to assemble the cake. The frosting can be made three days in advance, too. Then, bring the frosting to room temperature, and briefly beat it in the stand mixer to fluff it back up before finishing the cake.

How To Store Lemon-Coconut Cake

Move any leftover cake or slices to the fridge, well wrapped or in an airtight container. They can be stored up to five days. The cream cheese frosting means you shouldn't store it at room temperature. 

Can I Freeze Lemon-Coconut Cake for Later?

The cake layers of the lemon-coconut cake can be made ahead and frozen, but because of the filling and cream cheese frosting's properties, it may be best to only freeze the cake. Then, either make the filling and frosting separately later, or make and store them in the refrigerator up to three days.