The ultimate crowd-pleaser, this exquisite Lemon Raspberry Coconut Cake is a celebration in every slice. Featuring light, zesty lemon cake layers, generously spread with vibrant raspberry preserves, and enveloped in a silky, ethereal buttercream frosting, it’s then adorned with a generous coating of sweet, flaky coconut. This cake is truly the epitome of a perfect party dessert.
Craving more delightful layer cakes? Discover the unique charm of this Pistachio Pudding Cake or indulge in the classic richness of this Italian Cream Cake.
The Ultimate Lemon Raspberry Coconut Party Cake: A Symphony of Zest and Sweetness
Every special occasion deserves a show-stopping dessert, and this Lemon Raspberry Coconut Party Cake perfectly fits the bill. It’s not just a cake; it’s an experience, a delightful fusion of bright lemon, tangy raspberry, and tropical coconut that promises to be the highlight of any gathering. The layers are incredibly moist and tender, the raspberry preserves add a burst of fruity freshness, and the smooth buttercream, coated in sweetened coconut, ties all the elements together into a truly unforgettable treat.
My Baking Odyssey: From Beginner’s Doubts to Layered Dreams
Looking back, my journey into the world of baking, especially with intricate desserts like this layered party cake, has been a significant learning curve. It all began with the discovery of Meeta’s blog – a culinary haven I stumbled upon through her captivating photos on Flickr. Her blog was my very first introduction to the vibrant food blogging community. I distinctly remember feeling utterly confused about her “Monthly Mingles” events, a concept entirely foreign to my then-limited baking knowledge.
Fast forward a few months, and with a bit more experience under my belt, the world of blogging events started to make sense. It was with immense pride and a newfound confidence that I decided to submit my first entry to one of Meeta’s birthday mingles. My love for sweets made participating in a birthday celebration a no-brainer, but choosing the perfect recipe was a delightful challenge. Cupcakes initially crossed my mind, but destiny intervened when I received my copy of Baking: From My Home to Yours. The moment I laid eyes on this particular recipe, I knew it had to be the centerpiece for the birthday bash. It simply radiated “perfect party cake” energy!
True to my nature, I embraced my inner procrastinator and waited until the eleventh hour to finally bring this vision to life. The baking session itself, late last night, turned out to be far more than just a task. For years, I had been primarily a cake mix baker, relying on pre-packaged convenience. But there’s a profound, almost therapeutic quality to baking from scratch. I found myself completely engrossed in the process, especially during the step where you rub lemon zest into the sugar with your fingertips. Standing there, fingers fragrant with citrus and glistening with sugar, I savored every moment, inhaling the exquisite aroma. It was a simple yet magical sensory experience, a quiet affirmation of the joy that comes from creating something beautiful and delicious with your own hands.
My relative novice status in baking was certainly evident in the final presentation of the cake – it wasn’t quite as pristine as Dorie’s stunning rendition. Achieving perfectly even layers proved to be a test of skill, one I’m still perfecting. The luscious raspberry preserves, while delicious, presented a challenge, as my buttercream frosting seemed determined to mingle with them, creating a delightful but less-than-perfect separation. Yet, these minor imperfections only highlighted the authentic journey of a home baker.
Conquering the Creamy Buttercream: A Lesson in Patience
The buttercream frosting was, arguably, the most instructive part of this whole baking endeavor. It was my first attempt at making a proper buttercream, and I must admit, there was a moment of doubt – a fleeting thought that perhaps Dorie’s instructions were amiss (shame on me!). After four or five minutes of vigorous beating, the mixture remained stubbornly thin. My inner voice questioned the process, but I held steadfast, following the recipe to the letter. And sure enough, just as Dorie promised, after approximately seven minutes of continuous beating, the frosting underwent a miraculous transformation. It became a beautiful, thick, and undeniably glossy masterpiece – a testament to the power of perseverance and trusting the process.
I nearly ran out of frosting during the final assembly, a minor miscalculation likely due to my overly generous portions between the layers. However, a stroke of luck (and a clever trick!) saved the day: the abundant sweetened coconut came to the rescue, gracefully concealing any areas where the frosting might have been a little sparse. This experience was a valuable lesson in both technique and adaptability.
Ultimately, this cake-making adventure was a very good learning experience for me. It solidified my belief that baking is truly an art form. The countless blogs showcasing breathtakingly beautiful baked goods are, in my eyes, creations by true artists. It’s an inspiring thought, and I sincerely hope that with continued practice and dedication, my own baked creations will one day achieve such artistic beauty.
The Sweet Verdict: A Delight Best Enjoyed Thoughtfully
One important note to mention about this cake is its delightful sweetness. Upon completing my masterpiece, I eagerly cut myself a slice to savor the fruits of my labor. While incredibly delicious, it was quite rich – so rich, in fact, that I couldn’t quite finish a normal-sized piece. This Lemon Raspberry Coconut Cake is undeniably good, but its sweetness suggests it’s best enjoyed alongside a tall, refreshing glass of cold milk or a robust cup of coffee to balance the flavors. To ensure nothing went to waste and to share the joy, I wisely cut the remainder of the cake into smaller, more manageable pieces to take to work the following day, where it was met with enthusiastic reviews.
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Perfect Party Cake: Lemon Raspberry Coconut Dream
Deborah Harroun
35 minutes
35 minutes
1 hour
2 hours
10 minutes
Dessert
American
Pin
Ingredients
For the Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk or buttermilk
- 4 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons grated lemon zest
- 1/2 cup unsalted butter, at room temperature
- 1/2 teaspoon pure lemon extract
For the Buttercream
- 1 cup sugar
- 4 large egg whites
- 1 1/2 cups unsalted butter, at room temperature
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
For Finishing the Cake
- 2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
- About 1 1/2 cups sweetened shredded coconut
Instructions
To make the cake:
- Place the rack in the center of the oven and preheat to 350F. Lightly spray two 9-inch cake pans with nonstick spray, then line the bottoms with parchment paper. Lightly spray the parchment paper as well. Place the prepared cake pans on a baking sheet.
- In a medium bowl, sift together the cake flour, baking powder, and salt to ensure a light and airy texture. In a separate bowl, whisk together the whole milk (or buttermilk) and egg whites.
- In the bowl of a stand mixer, combine the sugar and the grated lemon zest. Using your fingers, rub the zest into the sugar until it becomes moist and incredibly fragrant – this step is key for infusing maximum lemon flavor. Add the room temperature butter to the sugar mixture and beat until it is very light and fluffy, about 3 minutes. Beat in the pure lemon extract. With the mixer on medium speed, gradually add one-third of the sifted flour mixture. Beat in half of the milk/egg white mixture, followed by half of the remaining dry mixture. Add the rest of the milk/egg mixture, then the remaining dry mixture, ensuring to beat on medium speed throughout. Finally, beat the entire mixture for 2 full minutes to ensure everything is thoroughly combined and well-aerated. Divide the batter evenly between the two prepared cake pans and smooth the tops with a rubber spatula.
- Bake in the preheated oven for 30-35 minutes, or until the cakes are golden, springy to the touch, and a wooden skewer inserted into the center comes out clean. Transfer the cakes to a wire cooling rack and let them cool in their pans for 5 minutes. Then, run a thin knife around the sides of each pan to loosen the cakes. Carefully invert the cakes onto the cooling rack, remove the parchment paper liners, and allow them to cool completely to room temperature before assembling.
To make the buttercream:
- Combine the sugar and egg whites in a heatproof mixing bowl (preferably the bowl of your stand mixer if it’s heatproof). Place this bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture feels hot to the touch and the sugar crystals have completely dissolved, which typically takes about 3 minutes. The mixture should appear glossy and resemble shiny marshmallow cream. Carefully remove the bowl from the heat.
- Attach the whisk attachment to your stand mixer (or use a hand mixer). Beat the egg white mixture on high speed until it cools completely and forms stiff, glossy peaks, a process that usually takes about 5 minutes. Once cooled, switch to the paddle attachment. Begin adding the unsalted butter, one stick at a time, beating thoroughly after each addition until it is fully incorporated and the mixture is very smooth. Don’t be alarmed if the mixture appears curdled or separated during this stage – simply continue beating on medium-high speed. After all the butter has been added, continue beating for another 6 to 10 minutes until the buttercream becomes thick, stable, and velvety smooth. With the mixer on medium speed, gradually add the fresh lemon juice, then the pure vanilla extract. Beat until fully combined. The resulting frosting should be wonderfully shiny and velvety, ready for decorating.
To assemble the cake:
- Using a sharp serrated knife, carefully slice each cooled cake layer horizontally into two even layers, yielding a total of four cake layers. Place one cake layer, cut side up, onto your desired cake plate or stand. Spread one-third of the raspberry preserves evenly over this layer. Follow with approximately one-quarter of the prepared buttercream, spreading it gently over the jam. Top with a second cake layer, then repeat the process: spread another one-third of the preserves, followed by another quarter of the buttercream. Place the third cake layer on top, spreading the remaining preserves and another quarter of the buttercream. Finally, place the last cake layer on top, cut side down, to create a smooth surface. Use the remaining buttercream to generously frost the sides and top of the entire cake, smoothing it out for a polished finish. Gently press the sweetened shredded coconut into the frosting on the sides and top of the cake, ensuring an even and festive coating. Serve immediately or chill until ready to enjoy!
Recipe Notes:
lemon raspberry cake, coconut cake, layer cake, party cake, homemade cake, celebration cake, buttercream frosting