where to buy
Dessert

Lemon & Coconut Naked Cake

Enjoy this delightful dessert that combines the zesty brightness of lemon with the tropical sweetness of coconut.

Yields 12-15 Servings

This delightful dessert features layers of moist lemon cake paired with creamy coconut frosting, resulting in a perfect harmony of flavors. The “naked” style, characterized by a light application of frosting, highlights the beauty of the cake layers and lends a rustic yet sophisticated touch. Topped with coconut flakes, this cake is truly a feast for both the taste buds and the eyes.

Ingredients

For the Lemon Cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large Rosemary Farm eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 cup Greek yogurt
  • 2 lemons, zested
  • 1/4 cup fresh lemon juice

For the Coconut Buttercream

  • 1 cup unsalted butter
  • 3 cups confectioners sugar
  • 1/4 tsp coconut extract (optional)
  • 1-2 Tbsp coconut cream or milk
  • 1 cup shredded coconut

Instructions

Lemon Cake:

  1. Preheat oven to 350˚. Spray 3, 6” cake pans with baking spray and set aside. In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes at medium speed until light and fluffy.
  2. With the mixer on low add in the eggs one at a time until incorporated before adding the next.
  3. Combine the flour, baking powder, baking soda, and salt in a medium sized bowl. Combine the yogurt, zest, and lemon juice in a large measuring cup.
  4. With the mixer running on low alternate adding in the dry ingredients with the wet ingredients starting and ending with the dry. Add in 1/3 of the dry ingredients each time. Mix on medium speed for 2 minutes until light and fluffy.
  5. Spray the pans with baking spray or line with parchment paper. Fill the pans evenly and bake for 35 minutes, or until the edges of the cake are pulling away from the sides of the pan and when a toothpick inserted inside the center comes out clean. Cool.
  6. Meanwhile make the buttercream.
  7. Assemble the cake. Level off the top of the cake if needed. Place one layer down and top with coconut buttercream add 1/3 cup of shredded coconut on top. Repeat with the next layer.
  8. For the top layer, smooth buttercream only on the top of the cake and not the sides. Sprinkled with the last 1/3 cup of coconut and enjoy!

Coconut Buttercream:

  1. In a clean mixing bowl fitted with a paddle attachment, cream the butter for 1 minute. Stop and scrape down the mixer. Add in the confectioners sugar and mix starting on low, working your way up to medium speed.
  2. Turn the mixer to low speed and add in the coconut extract if using and the coconut cream. Mix for 30 seconds until fluffy.

View Our Blog

Check out our blog to learn more about our process, our partners, and the great eggs we produce.

View Blog