Lemon Coconut & Rasberry Cake

I love the flavours of coconut, lemon, and raspberry in this cake - they work so beautifully together! 🍋 Here’s my recipe for my coconut lemon cake with raspberry filling & cream cheese frosting 🧁

INGREDIENTS

3/4 cup melted coconut oil, cooled

1/2 cup plain greek yogurt

3 large eggs

1 1/2 cups granulated sugar

1 tablespoon vanilla extract

1 cup canned full fat coconut milk

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 tablespoon lemon zest

1 cup shredded sweetened coconut toasted

RASPBERRY FILLING

1/4 cup lemon juice

1/3 cup honey

1 cup raspberries

WHIPPED FROSTING

½ cup salted butter, at room temperature

8 ounces cream cheese, at room temperature

4 cups powdered sugar

1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Grease 2 (8 inch) round cake pans - spray with cooking spray.

2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, yogurt, eggs, sugar, vanilla, and coconut milk. Add the flour, baking soda, baking powder, and salt. Mix until just combined. Fold in the lemon zest and shredded coconut.

3. Pour the batter among the cake pans and bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

4. Make the filling. In a small sauce pan bring the raspberries, lemon zest, juice, and sugar & boil 1-2 minutes, until just slightly thickened. Let cool.

5. Make the icing. Add the butter and the cream cheese to the bowl of a stand mixer & whip until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and vanilla. Beat together until whipped, about 2 more minutes. If the frosting feels too loose, add powdered sugar to thicken.

7. To assemble, place one cake layer on a serving plate or cake stand & spread berries then add second layer of cake, cover with icing & add toasted coconut, raspberries, I used macaroons and flowers.