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Lemon Raspberry Coconut Layer Cake Recipe

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4.3 from 23 reviews

  • Author: Amina
  • Total Time: 58 minutes
  • Yield: 16 servings

Description

This classic white cake recipe yields a moist, tender, and flavorful cake perfect for any celebration. Made with a blend of sour cream, whole milk, and a hint of lemon zest, this cake is layered with a creamy vanilla-lemon buttercream frosting and optionally filled with raspberry jam and garnished with shredded coconut and fresh raspberries. The recipe makes three 8-inch layers, ideal for stacking and decorating.

Ingredients

Cake Ingredients

  • 2 ½ cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar
  • ½ cup vegetable or canola oil
  • 2 large eggs (room temperature)
  • 2 large egg whites (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 generous teaspoon finely grated lemon zest
  • ⅔ cup full fat sour cream
  • ¾ cup milk (preferably whole or 2%, room temperature)

Frosting Ingredients

  • 2 cups unsalted butter (softened, but still cool to the touch)
  • 6-7 cups powdered sugar, sifted if lumpy (plus more if needed)
  • 2+ tablespoons milk
  • 2½ teaspoons pure vanilla extract
  • 1 teaspoon finely grated lemon zest (or more, to taste)

Optional Garnishes and Fillings

  • ½ cup raspberry jam (optional)
  • 1 cup sweetened shredded coconut (optional garnish)
  • fresh raspberries (optional garnish)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper and grease the pans to prevent sticking. Set them aside while you prepare the batter.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined. This ensures your leavening agents and seasoning are well distributed.
  3. Mix Wet Ingredients: Using a stand mixer with the paddle attachment or a hand mixer, beat together the granulated sugar, vegetable or canola oil, eggs, egg whites, pure vanilla extract, and lemon zest until well combined. Add the sour cream and continue beating until smooth.
  4. Add Flour and Milk: Add half of the flour mixture to the wet ingredients and beat until just combined. Slowly pour in the milk while continuously beating, then add the remaining flour mixture. Scrape the sides and bottom of the mixing bowl as needed to incorporate all ingredients, but be careful not to overmix to keep the batter tender.
  5. Divide and Bake: Divide the batter evenly among the three prepared pans. Gently tap the pans on the countertop a couple of times to release any air bubbles. Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans once midway through baking if necessary for even browning. Once baked, place the pans on wire racks and allow the cakes to cool completely.
  6. Prepare Frosting: In a stand mixer or using a hand mixer, beat the softened unsalted butter and half of the powdered sugar together, starting on low speed and increasing to medium-high, until well combined. Gradually add the remaining powdered sugar, followed by the vanilla extract, lemon zest, and 2 tablespoons of milk. Beat on medium-high for 1-2 minutes until light and fluffy. Adjust consistency by adding more milk to thin or powdered sugar to thicken as desired. Taste and add more lemon zest if you want a stronger citrus flavor.
  7. Assemble Cake: Place one cooled cake layer on a serving plate. Spread approximately ½ cup of frosting evenly over the top, followed by 3-4 tablespoons of raspberry jam, spreading it evenly but leaving about a 1-inch border to prevent squeezing out. Repeat with the second cake layer, frosting and jam, then top with the third cake layer.
  8. Frost Cake: Either frost the entire outside of the cake immediately or place the assembled layers in the freezer for 10 minutes to firm up the jam and frosting to prevent sliding while frosting. Once firm, spread the remaining frosting evenly over the top and sides of the cake.
  9. Decorate: If desired, press shredded coconut onto the sides of the frosting. Decorate the top with frosting swirls using a large open star piping tip and garnish with fresh raspberries or any decoration of your choice.
  10. Chill and Serve: Refrigerate the cake until the frosting has set. Before serving, allow the cake to sit at room temperature for about 30 minutes for the best texture and flavor.

Notes

  • Make sure all dairy and eggs are at room temperature to help with proper mixing and cake texture.
  • Do not overmix the batter once the flour is added to keep the cake tender and light.
  • Using fresh lemon zest enhances the frosting’s bright flavor but can be adjusted according to taste.
  • If you don’t have sour cream, you can substitute with plain Greek yogurt but the texture and flavor may slightly differ.
  • For a dairy-free version, consider plant-based alternatives but they may affect the final texture.
  • Ensure cakes are completely cooled before frosting to prevent melting.
  • Optional garnishes like raspberry jam and shredded coconut add layers of flavor and texture but can be omitted if desired.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/lemon-raspberry-coconut-layer-cake-recipe/