Coconut Cream Dream: Teague's First Birthday Cake

This cake is fluffy and light like a cloud and does not taste particularly much like coconut.  There are no coconut flakes for all you haters out there!  Instead, I used the fat from the coconut milk to add a luscious texture to both the cake crumb and the glaze.  Enjoy!


For the Cake

6 large egg yolks

1 can coconut cream (not to be confused with coconut milk)

3 cups flour (I use King Arthur brand, the "red bag": Unbleached, All-Purpose)

1 1/2 cups vanilla sugar

1 Tbsp baking soda

1 Tbsp cream of tartar

1 tsp salt

3 lemons, zested (juice reserved for frosting) + 1 extra lemon to candy

12 Tbsp unsalted butter, cubed

For the Candied Lemon

1 lemon, sliced into 1/8th inch rounds

1/2 cup sugar

1 1/2 cups water

2 Tbsp granulated sugar, reserved for garnishing

For the Glaze

4-6 cups powdered sugar (start with 4, add more to reach desired consistency--we're going for a glaze here!)

Juice of 3 lemons

1 can coconut milk (add 1 Tbsp at a time to reach desired consistency

1 pinch salt


For the Cake

While the Cake is baking, make the Candied Lemon and Glaze

For Assembly


This recipe has been adapted from "All-Occasion Downy Yellow Butter Cake" from the illustrious cookbook, The Cake Bible by Rose Levy Beranbaum

Recipe by DinnerDivide at