Paula Deen Coconut and Lemon Curd Cake

Paula Deen coconut and lemon curd cake is an easy layer cake with yellow cake mix, lemon curd and flaked coconut, ready in 1 hour and serving 10. Save this make-ahead lemon coconut cake for your holiday table, church supper or Sunday dinner, because it keeps in the fridge for days.

Beat the frosting over the double boiler until it hits 160°F, then keep beating on high for the full 7 minutes. Stop early and it stays thin and glossy instead of thick and fluffy, so it slides right off the layers.

Paula starts with a boxed cake mix and cuts each of the two layers in half, so you get four thin layers without any extra baking. A little lemon zest stirred into the warmed curd also gives it a sharper, brighter flavor than curd straight from the jar.

Paula Deen Coconut and Lemon Curd Cake

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

520

kcal

Four thin layers of tender yellow cake are stacked with tart lemon curd, fluffy cooked frosting and a thick coat of coconut. The cake gets better after a night in the fridge, when the curd and frosting settle into the crumb.

Ingredients

• 1 (15.25-oz) box yellow cake mix
  

• Butter, for pans
  

• 1 1/2 cups sugar
  

• 2 egg whites
  

• 1/4 teaspoon cream of tartar
  

• 1/8 teaspoon salt
  

• 1/3 cup water
  

• 1 (10-oz) jar lemon curd
  

• zest of 1 lemon, finely grated
  

• 1 1/2 cups sweetened flaked coconut
  

Directions

• Prep the pans: Preheat the oven to 350°F, then butter and flour 2 (8-inch) round cake pans. That keeps the layers from sticking when you turn them out.
• Bake the cakes: Prepare and bake the 15.25-ounce box of yellow cake mix according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
• Cook the frosting: Add 1 1/2 cups sugar, 2 egg whites, 1/4 teaspoon cream of tartar, 1/8 teaspoon salt and 1/3 cup water to a heatproof bowl set over a double boiler. Keep the bottom of the bowl above the water, then beat with an electric mixer for 1 minute, until it reaches 160°F.
• Whip until fluffy: Take the bowl off the heat and keep beating on high speed for 7 minutes. Use the frosting right away, since it sets as it cools.
• Soften the lemon curd: Heat the 10-ounce jar of lemon curd gently in a small saucepan over medium-low heat. You can also microwave it for 20 seconds on medium power, just until it softens, then stir in the grated zest of 1 lemon.
• Layer the cake: Cut each cake layer in half horizontally, then frost the first layer with lemon curd, frosting and some of the 1 1/2 cups sweetened flaked coconut. Top it with another layer of cake and frosting, and repeat with the rest of the layers.
• Frost and chill: Frost the top and sides of the cake, then cover it all over with the remaining coconut. Store it wrapped in an airtight container in the refrigerator, and slice it straight from the fridge when you're ready to serve.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does coconut and lemon curd cake keep?

Wrapped in an airtight container in the refrigerator, the cake keeps for 3 to 5 days. Take it out only when you're ready to slice and serve.

Can I make the cake layers ahead of time?

Yes, bake the layers a day ahead and keep them wrapped at room temperature. The frosting is the one part to make fresh, because it sets quickly and spreads best right after it's whipped.

Can I use homemade lemon curd instead of a jar?

Homemade curd works well, as long as it's cooled to a spreadable consistency before you warm it. The recipe uses a 10-ounce jar, so aim for about that much.

Do I need a double boiler for the frosting?

A heatproof bowl set over a pot of simmering water does the same job. Just keep the bottom of the bowl above the water so the egg whites heat gently instead of scrambling.

Why did my frosting come out runny?

Most often the mixture didn't reach 160°F before you took it off the heat, or it wasn't beaten the full 7 minutes on high. Beat it until it's thick and glossy, then use it right away.