This cake is so impressive, and so unique, yet insanely easy to make. Even if you haven’t made a layer cake before, this one will come out perfectly, we promise. This is mostly thanks to the fact that the whole thing is covered with flaked coconut, which means that any imperfections in your frosting job can be concealed with beautiful, fluffy coconut. Think of it as like Spanx for your cake. Amazing.
SERVES 10 TO 12
2 boxes lemon-flavored cake mix
6 eggs
⅔ cup vegetable, grapeseed, or coconut oil
Juice and zest of 1 lemon
1 stick unsalted butter (½ cup), at room temperature
1 (8-ounce) package cream cheese, at room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
3 cups sweetened, flaked coconut
2 lemons, sliced thinly
NOTE: Feel free to use store-bought vanilla or cream cheese frosting in place of the homemade frosting. You’ll need 3 (12-ounce) cans.
⅔ cup store-bought lemon curd
• Preheat the oven to 350°F.
• Grease three 8-inch cake tins, or line them with parchment paper.
• Whisk the cake mix together with the eggs, oil, lemon juice and zest, and 2 cups of water until all lumps have been eliminated.
• Divide the batter between the 3 prepared tins. Bake for approximately 30 minutes, or until the cake springs back when touched with your finger.
• Let the cakes cool completely.
• Beat the butter and cream cheese together in a mixing bowl with an electric beater, in a stand mixer, or in a food processor. Add the vanilla, then beat in the powdered sugar a little at a time until a creamy icing forms.
• Place one cake layer on a cake stand or plate, then generously spread about half of the lemon curd over the top. Add the next layer of cake and follow with the rest of the lemon curd. Place the third cake on top.
• Frost the top and sides of the cake with the frosting. (Don’t worry if it’s not perfect, the coconut will conceal any lumps or weird-looking spots.)
• Gently press the flaked coconut all over the iced cake.
• Top with a few thin lemon slices and serve.