My special light and moist coconut cake with coconut cream frosting and fresh fruit is perfect for afternoon tea, birthdays, Mother's Day, and other celebrations.
Sift the dry ingredients (flour, baking powder, and salt) in a large bowl.
In another bowl, mix the butter, lemon zest, sugar, eggs, vanilla extract, and coconut extract if using.
Fold the wet ingredients into the dry ones until thoroughly combined. Add the shredded coconut and coconut milk and mix well.
Divide equally between two greased 8" tins and bake in the oven at 350ºF/180ºC (fan-assisted) for 30 minutes. To check for doneness, use a toothpick or a knife to poke a hole through the center of the cake; it should come out clean.
Once the cakes are baked, set them aside and let them cool completely on a wire rack.
In the meantime, prepare the cake's filling and toppings. Finely dice the fruit and whip the coconut cream.
Cut the tops of the sponge cakes to level the surface. You can use a long knife or a cake leveler.
Spread some coconut cream on one of the sponges. Add a layer of fruit. Spread some jam on the second sponge. Place the second sponge over the first, strawberry side down (see video).
Decorate the cake by covering it with the remaining coconut cream. Use a spatula for an even smooth coverage (optional). If you want the coconut cream to be more like a frosting then feel free to add some powdered sugar. You can also sprinkle some coconut chips or flaked coconut on top and press on the sides.
The coconut cake can be served right away, or if it is refrigerated, it should be removed 5-10 minutes before serving.
Video
Notes
Store the cake in an airtight container in the refrigerator and eat within a couple of days.