Updated: 04/12/2019 11:08 AM | Print Story |  Email

Lemon Coconut Cream Cheese Cake

Baking Instructor Nancy Berguson shared a tasty lemon coconut cream cheese cake recipe perfect for your spring party or Easter celebration!
 
Lemon Coconut Cream Cheese Cake (makes two 8-inch layers)
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 4 tsp freshly grated lemon zest
  • 4 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 cups sour cream
  • Coconut

For Nancy's buttercream frosting recipe, click here!

Preheat oven to 350 degrees. Spray two 8-inch cake pans with pan spray and line each pan with waxed paper. In a medium bowl combine flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice, and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream. (batter will be thick)
 
Bake for 25-30 minutes, or until tested done. Cool slightly and remove from pans. Leave waxed paper on cakes. Chill several hours or overnight.
 
Remove waxed paper, frost with buttercream icing and adding 8 oz. softened cream cheese to that recipe.