I feel like I say this every time I make a new layer cake, but I really think this is my favorite yet. I take that back, I really love all the layer cakes I’ve created. Especially the spring cakes, because they tend to be the prettiest. But this one…this cute little layer cake…it was a true labor of love. Even when I thought I’d given up on it, I somehow talked myself into trying one last time. Finally I had success. I could not be more excited to share this cake today, it’s everything I wanted it to be, but actually better. When a recipe turns out better than I had envisioned, all is good in my world. It’s the simple things, right? You guys may remember, but the other week I hinted that I was really struggling to create a coconut cake that was both delicious and beautiful. At this point, I can’t even remember how many versions of this cake I attempted. I just know it was a lot. I also know that I am currently well loved at both the rec center and my little sister’s school. As they’ve been the recipients of multiple cakes over the last couple of weeks. Guess it’s cool they like me! And yes, we don’t throw the “testing” food out…unless it’s incredibly gross. In which case I will not hand it off to anyone because, well, that’s just mean. Anyway… I wanted so badly to create a cake that would be perfect for both Easter and Mother’s Day. I’ve never shared a true coconut cake before, so I knew right away that the flavor needed to be more classic coconut. In the past, I’ve shared a coconut banana cake, and a coconut carrot cake, but never just coconut. So coconut was my favor. With the additional flavors of lemon and vanilla hinted throughout, and a vanilla buttercream frosting. Sort of simple, but not too simple, and SO GOOD. I had the flavors down, now I just needed to get the cake as perfect as can be. This was the (very) hard part. First round was dry, second round was way too moist, third round was just ugly, and I can’t even remember the round after that. I started out with normal standard (8 inch) cake layers. Then moved onto a pink buttercream. After that I attempted to add in brown butter. I tried just about everything, and then I just needed to give up. I could not make this cake one more time. So I told myself I was done… Until three days later when a slightly different version of this exact cake formed in my head. I hesitated to even try one last time, but for some reason, I was feeling good about this cake. I had the fresh chamomile flowers and pretty thyme blossoms to decorate with. So I went for it, and IT WORKED! Yes. Yes. YESSSS. It worked, and then I made it again to be sure, and then again to film the process. So much cake, but I’m so happy. This cake is everything. It’s springy, coconutty, so delicious, and pretty too! All the things a cake needs to be. The best part is that even though this cake is layered with deliciousness and might look fancy, it’s pretty simple. I mean, simple for a layer cake. First, I used 3 (6 inch) cake pans, but 2 (8 inch) standard cake pans can also be used. The cake layers are true coconut with just the slightest hint of lemon swirled throughout. It’s not even that you notice the lemon so much as it really just helps to highlight the coconut flavors and make them that much better. These cake layers are MOIST, and SOFT, and SO FLUFFY. You’ll love it. Now, I wanted this cake to be sweet, but not like a sugar bomb. I also wanted to ensure that the layers of cake would hold up and stay moist if you plan to leave the cake out during your spring gatherings. So…I added a honey lemon “syrup” to drizzle over top each cake. The syrup adds a light sweetness all while keeping each cake layer very, very moist. The syrup is my secret. Go with it. Moving along. No cake is complete without a buttercream. This one is extra buttery, extra whipped, very heavy on the vanilla, and sweetened ever so slightly with a touch of honey. It also has a touch of cream cheese, to really play with the classic coconut flavors going on in the cake. Simple vanilla flavors, but kicked up a notch. It’s better than words can describe. Every forkful of cake is roll your eyes back good, and filled with lemony, coconutty, and vanilla flavors. To decorate, I used fresh thyme blossoms and chamomile flowers, which gave the cake a very spring-like garden feel. It’s exactly what I wanted from the start…even though I may not have known that from the start. Sometimes things really just need time to evolve into their best version. That could not have been more true than with this cake. It may have just about driven me insane, but I’m so happy I didn’t give up on it. Often the recipes that I try over and over again, until I am more than happy with them, are the ones I just can’t wait to share. I hope my excitement over this cake inspires you to make it a part of your Easter celebrations this weekend. Or maybe Mother’s Day in a few weeks. Or maybe just a celebratory spring weekend cake. For absolutely no reason at all. Other than that you simply want a damn good coconut cake. Whatever your reason for making this cake may be, I hope you love it as much as I do! If you make this lemon coconut naked cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
