Lemon Coconut Cake

Ingredients

• 4 cups organic all-purpose flour
• 1 1/2 cups organic cane sugar
• 1 cup unsalted butter, softened at room temp.
• 2 1/2 tsps baking powder
• 1 Tbsp lemon zest
• Pinch of sea salt
• 4 large organic eggs, at room temp.
• 2 tsps freshly-squeezed lemon juice ((You can also use lemon extract, if preferred))
• 1/3 cup vegetable oil ((You can also use coconut oil))
• 1 1/2 cups dairy-free "buttermilk: milk + 1 Tbsp lemon juice ((You can also use full dairy if desired!))
• 5 cups organic powdered sugar, sifted
• 1 cup unsalted butter, softened at room temp.
• 3-4 Tbsps full-fat coconut milk, room temp. ((The canned version))
• 1 tsp coconut extract
• Coconut flakes
• Lemon slices, roasted ((Optional, See Notes!))

Instructions

1. 1

   --- MAKE THE CAKE: ---

2. 2

   Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8 or 9-inch cake pans (for thicker layers) or THREE 6-inch cake pans.

3. 3

   In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".

4. 4

   In a large bowl, whisk together both the flours, baking powder, lemon zest, and salt until combined.

5. 5

   In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.

6. 6

   Add the eggs (one at a time) followed by the freshly-squeezed lemon juice and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.

7. 7

   Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.

8. 8

   Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

9. 9

   --- MAKE THE BUTTERCREAM FROSTING: ---

10. 10

    Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, coconut extract, and coconut milk, continuing to mix on medium-speed until you reach the desired consistency—-smooth and fluffy. NOTE: Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).

11. 11

    --- ASSEMBLY: ---

12. 12

    Place the first cake layer on your cake stand and evenly cover the top with buttercream and a handful of coconut flakes. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.

13. 13

    Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Top with coconut flakes, as desired. Chill for 5 minutes to ensure that buttercream sets. NOTE: For a fancy moment or occasion, add roasted lemon slices for a nice look!

14. 14

    When ready to serve, remove from the refrigerator. Slice and enjoy!

15. 15

    Bon Appetit!