This post is sponsored by Bob’s Red Mill.
Elegant Lemon Coconut Cake with Whipped Cream & Fresh Berries: Your Go-To Spring Dessert
There’s something truly special about a homemade cake, especially one that perfectly captures the essence of a season. This Lemon Coconut Cake, crowned with a cloud of lightly sweetened whipped cream and vibrant fresh mixed berries, is exactly that. It’s an effortlessly elegant dessert, bursting with bright, refreshing flavors that make it ideal for any spring or summer celebration. Whether you’re hosting an Easter brunch, a Mother’s Day luncheon, a birthday gathering, or simply want to treat yourself to something delightful, this easy-to-assemble cake comes together quickly, promising a memorable culinary experience.
The Charm of a Single-Layer Celebration Cake
While multi-layered cakes often steal the show, there’s an undeniable charm and practical elegance to a single-layer cake. This Lemon Coconut Cake embodies that philosophy, proving that sophistication doesn’t require complex stacking or intricate piping. A single, perfectly baked cake layer creates a beautiful foundation for your chosen toppings, allowing the flavors of lemon and coconut to truly shine without being overwhelmed. It’s also significantly less intimidating to prepare, making it a fantastic option for both novice bakers and seasoned pros looking for a quick yet impressive dessert. The ease of preparation means less time in the kitchen and more time enjoying the company of your loved ones, making it a stress-free addition to any festive occasion.
The Magic of Light Whipped Cream and Fresh Berries
One of the true stars of this Lemon Coconut Cake is the delicate, lightly sweetened whipped cream frosting. Unlike heavier buttercreams, whipped cream offers a cloud-like texture and a subtle sweetness that perfectly balances the rich cake. It provides just the right touch of indulgence without overpowering the vibrant flavors of fresh lemon and tropical coconut. This lighter frosting choice allows the fluffy, yet slightly denser, cake crumb to be the focus, ensuring that every bite is a harmonious blend of textures and tastes. For those who find traditional frostings too sweet, this whipped cream is an absolute game-changer.
To elevate this dessert further, we adorn it with a generous scattering of fresh mixed berries, toasted coconut flakes, and a final flourish of grated lemon zest. While certain berries might technically be out of peak season depending on your location, their tartness and juicy burst of flavor are simply irresistible and add a beautiful contrast to the sweet cake. We recommend a medley of blueberries, raspberries, and blackberries for a stunning visual and flavor profile. The toasted coconut flakes introduce a wonderful crunch and deepen the coconut aroma, while the fresh lemon zest amplifies the zesty citrus notes. These garnishes aren’t just for looks; they enhance the overall sensory experience, turning a simple cake into a visually appealing and utterly delicious masterpiece.
Crafting the Perfect Crumb: Ingredient Spotlight for Lemon Coconut Cake
The secret to any outstanding cake lies in its ingredients, and this Lemon Coconut Cake is no exception. To achieve its signature delicate, tender crumb, we rely on Bob’s Red Mill Organic Unbleached All Purpose Flour. You won’t need to hunt for specialty flours for this recipe; the beauty of all-purpose flour is right in its name – it’s designed for versatility and consistent baking success. While I appreciate the nuances of whole grain flours, unbleached all-purpose flour is a constant in my pantry for its reliability.
All-purpose flours, by design, are incredibly versatile, lending themselves to a vast array of baking applications. They consistently produce excellent results due to their balanced protein content. Bob’s Red Mill Organic Unbleached All Purpose Flour stands out because it’s *always* unbleached – a crucial distinction, as many flour bleaching chemicals are banned in other countries due to health concerns. Furthermore, it’s produced from certified organic red wheat, meaning the wheat has been grown without chemical pesticides. This commitment to quality ensures a pure, wholesome base for your cake.
Unbleached all-purpose flour is a refined flour, which means the bran and germ are removed during the milling process. This results in a flour that boasts a longer shelf life, a lighter color, and a delicate flavor that allows other ingredients to shine. Its medium protein content (typically 10-12%) makes it robust enough for cakes that need structure but tender enough for a soft bite. Understanding your flour is key to baking success, and with Bob’s Red Mill, you’re starting with the best. For those curious to learn more, exploring the different types of baking flour can further enhance your baking prowess.
Beyond the flour, fresh lemon zest is paramount for infusing the cake with its bright, citrusy aroma and flavor, which is enhanced by rubbing it into the granulated sugar to release its essential oils. Full-fat coconut milk contributes to the cake’s richness and provides a subtle tropical note, while a touch of coconut extract further deepens that quintessential coconut flavor. Each ingredient plays a vital role in creating this perfectly balanced and irresistible dessert.
Why You’ll Fall in Love with This Lemon Coconut Cake
This Lemon Coconut Cake is more than just a dessert; it’s an experience. Here’s why it’s destined to become a staple in your recipe collection:
- Perfect Flavor Balance: Lemon takes the lead in this cake, offering a bright, zesty burst that perfectly complements the creamy sweetness of coconut, which plays a delightful supporting role. The lemon flavor is intensified by infusing fresh lemon zest into the granulated sugar, ensuring its presence in every bite.
- Irresistible Texture: Thanks to the unbleached all-purpose flour and proper creaming techniques, the cake boasts a wonderfully tender, fluffy, yet slightly moist crumb. It’s light enough for a spring day but satisfying enough for a rich dessert.
- Light & Refreshing Frosting: The lightly sweetened whipped cream is a dream. It provides a cool, airy counterpoint to the cake’s richness, allowing the lemon and coconut flavors to truly sing. It’s never overly sweet, ensuring a balanced taste.
- Stunning Visual Appeal: Garnished with a colorful array of fresh mixed berries, golden toasted coconut flakes, and a sprinkle of vibrant lemon zest, this cake is a feast for the eyes. It’s naturally beautiful and requires minimal effort to create a “wow” factor. We recommend a mix of blueberries, raspberries, and blackberries for their contrasting colors and flavors. For optimal results, avoid fruits with very high moisture content, like some strawberries, which can sometimes seep into the whipped cream.
- Versatility for Any Occasion: While it’s a showstopper for Easter and other spring celebrations, its universal appeal makes it perfect for birthdays, potlucks, bridal showers, or simply as an elegant weekend treat. It’s a crowd-pleaser that suits many palates.
Each element of this cake has been carefully chosen to create a harmonious and utterly delicious dessert that you’ll want to make again and again.
Expert Baking Tips for a Flawless Lemon Coconut Cake
Achieving a perfect cake is often about the details. This all-butter cake promises incredible flavor and a tender crumb, but a few key practices will ensure your success:
- Room Temperature Ingredients are Non-Negotiable: This is perhaps the most crucial tip for any cake recipe, especially an all-butter one. Ensure your unsalted butter, eggs, and egg yolks are at room temperature before you begin. Cold ingredients will not emulsify properly, leading to a lumpy batter and a denser, potentially tougher cake. To speed things up, you can place eggs in a bowl of warm water for 5-10 minutes, and slice butter into smaller pieces to soften more quickly.
- Creaming Butter and Sugar Properly: The creaming process is essential for incorporating air into your cake batter, which contributes to a light and delicate crumb. Beat the softened butter on medium-high speed until it’s smooth and creamy. Then, slowly add the lemon-infused granulated sugar and continue beating for a full 3 to 5 minutes. The mixture should become noticeably lighter in color and fluffy in texture. Don’t rush this step! Scrape down the sides of the bowl frequently to ensure even mixing.
- Adding Eggs Gradually: When adding the eggs, reduce the mixer speed to low and add them one at a time, allowing each egg to be mostly incorporated before adding the next. This prevents the batter from curdling excessively. Don’t be alarmed if the batter looks slightly curdled after adding the eggs; it will come together once the dry ingredients are mixed in.
- Avoid Overmixing the Batter: Once you start adding the dry ingredients (flour, baking powder, salt) and wet ingredients (coconut milk) in alternating additions, mix only until just combined. Overmixing after the flour is added develops the gluten, which can result in a tough, chewy cake. Turn off the mixer as soon as the last of the flour has been absorbed, then use a spatula to gently fold the batter once or twice to ensure everything is evenly incorporated. The batter will be fairly thick.
- Cooling is Key: After baking, let the cake cool in the pan on a wire rack for 10 minutes. This allows the cake to set and prevents it from sticking. Then, carefully invert it onto the rack to cool completely before decorating. Attempting to frost a warm cake will result in melted frosting and a messy situation.
- Whipped Cream Timing: For the freshest and most stable whipped cream, prepare it just before serving. If you must prep it ahead, store it in a covered bowl in the refrigerator for up to 2 hours. Chilled heavy cream and a cold mixing bowl (you can chill the bowl and whisk attachment in the freezer for 10-15 minutes) will help the cream whip up faster and achieve better volume.
By following these tips, you’ll ensure your Lemon Coconut Cake is nothing short of perfection, delivering a delightful taste and texture every time.
Lemon Coconut Cake with Cream and Berries
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Ingredients
Lemon Coconut Cake:
- 1¾ cup (210 g) Bob’s Red Mill Organic Unbleached All Purpose Flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- zest of 1 lemon
- 1½ sticks (6 oz; 170 g) unsalted butter softened
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1½ teaspoons pure vanilla extract
- ½ teaspoon coconut extract
- ½ cup (120 mL) full-fat coconut milk *mixed thoroughly before measuring)
Whipped Cream:
- 1 cup (240 mL) chilled heavy cream
- 2 tablespoons (24 g) granulated sugar
- ½ teaspoon pure vanilla extract
Decoration:
- 9 ounces mixed berries such as 3 oz fresh raspberries, 3 oz blueberries, 3 oz blackberries
- toasted coconut flakes as desired
- freshly grated lemon zest as desired
Instructions
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Prepare the Cake: Preheat the oven to 350°F (175°C) with a rack in the center position. Generously grease one (8-inch; 2-inches deep) cake pan with baking spray. Set aside.
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In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside. In small bowl, combine the sugar and lemon zest. Rub the sugar and lemon zest together until fragrant and moist. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter on medium-high speed for about 30 seconds or until smooth and creamy. With the mixer on, slowly add the sugar mixture and continue beating on medium-high speed for 3 to 5 minutes, or light and fluffy. Scrape down the sides of the bowl with a spatula to ensure all of the ingredients have incorporated evenly.
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Reduce the mixer speed to low and slowly add the eggs one at a time. Allow each egg to become mostly incorporated before adding another. Add the vanilla extract and coconut extract and mix until combined. Stop the mixer and scrape down the bowl. The batter will look slightly curdled and broken. Don’t worry.
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With the stand mixer on low, slowly add the flour mixture in three parts, alternating with two additions of coconut milk , beginning and ending with the flour mixture. Once the last of the flour has just been absorbed, turn off the stand mixer. Scrape down the bowl and fold the batter once or twice to ensure all of the ingredients are evenly incorporated. The batter will be fairly thick. Transfer the batter into the greased cake pan. Smooth the top with an offset spatula.
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Bake for 36 to 42 minutes (*start checking the cake after 30+ minutes and watch carefully from this point on) or until the cake is golden and domed in the center, and a toothpick inserted in the center of the cake comes out clean.
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Let the cake cool in the pan on wire rack for 10 minutes, then carefully invert the cake onto the rack. Carefully flip once again and allow the cake to cool completely before decorating.
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Prepare the Whipped Cream: Just before serving, place chilled heavy cream in a clean stand mixer bowl fitted with a whisk attachment, or in a medium bowl using a hand-held mixer (*if you can, chill the bowl ahead of time as well; cold cream and chilled equipment will speed up the whipping time and improve the volume). Starting at low speed, start whipping the cream. Increase the speed slowly from medium to medium-high speed until the cream begins to thicken slightly. Add the granulated sugar and vanilla extract. Continue whipping until the cream reaches soft to medium peaks. Do not over whip.
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Assemble and Decorate: *See notes below on ways to prep this cake in advance.* Top the cake with the whipped cream, keeping it in one thick, fluffy layer and creating swoops and swirls with an offset spatula. Garnish with mixed berries, toasted coconut flakes, and freshly grated lemon zest. Serve immediately.
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Tips for Success:
- How to Toast Coconut Flakes – Spread evenly on a sheet pan. Bake at 350 for 3 to 5 minutes, flipping and tossing the coconut flakes until lightly golden in color. Transfer to a separate container and allow to cool before using.
- This cake is best served the day it is made; however, if you wish to prep it ahead, you can bake the cake the day before serving (the whipped cream should be prepared very close to serving). Allow the cake to cool completely. Wrap tightly in plastic wrap (two layers is best) and store at room temperature.
- The whipped cream should be prepared just before serving (or up to 2 hours in advance and kept in a separate covered bowl in the refrigerator). Decorate the cake with the whipped cream, berries, and garnishes just before serving.
This post is proudly sponsored by Bob’s Red Mill. We are grateful for their support and for providing high-quality ingredients that we love and trust in our kitchen. For more delicious and wholesome recipes, valuable coupons, and to locate stores near you, be sure to visit BobsRedMill.com! Thank you for supporting the brands that make content like this possible.