Lemon Curd-Coconut Cake

This cake is a showstopper. Two tender white layers sandwiching a bright stripe of lemon curd, wrapped in billowy seven-minute frosting, and coated all over in shredded coconut. The lemon filling is the surprise that keeps it from being just another coconut cake.

The cake itself uses egg whites only (no yolks), which gives it a pure white crumb and a delicate, tender texture. Beating the whites separately with sugar until soft peaks form, then folding them into the butter-flour batter, adds lightness without relying on extra chemical leavening.

Cake flour instead of all-purpose makes a real difference here. Its lower protein content produces a finer, softer crumb that contrasts beautifully with the fluffy frosting and chewy coconut exterior.

The frosting is a cooked meringue beaten over simmering water for six minutes until thick, shiny, and marshmallow-like. It sets with a slight crust on the outside while staying soft underneath. The coconut gets pressed into the frosting while it’s still tacky, sticking to every surface.

Pro Tips

• Sift the cake flour before measuring for the most accurate amount. Unsifted cake flour packs differently and can make the cake dense.
• Fold the beaten egg whites gently. Aggressive mixing deflates them and loses the airiness they provide.
• Use bottled lemon curd for convenience, or make your own for a brighter, fresher flavor.
• Press the coconut onto the frosted cake immediately. Once the frosting starts to set, the coconut won’t adhere.

Variations

• Use unsweetened desiccated coconut as called for, or swap sweetened flaked coconut for a sweeter, chewier coating.
• Replace the lemon curd with passion fruit curd for a tropical twist.
• Toast the coconut lightly in the oven before pressing for a nuttier, golden-brown exterior.