A delicious lemon curd filling adds a welcome hit of tartness to this creamy cake. The whipped cream frosting is a nice change from the traditional cream cheese frosting.

Recipe by MyRecipes July 2010


Credit: Jim Franco

Recipe Summary

30 mins
55 mins
25 mins
Makes: 1 (9-inch) cake, serves: 10 to 12


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Lightly grease and flour 2 (9-inch) cake pans; line bottoms with wax paper, and set aside.

  • Sift together first 4 ingredients in a large bowl.

  • Cream together butter and sugar in a separate large bowl at high speed with an electric mixer until creamy, about 2 minutes. Add eggs, 1 at a time, mixing well after each addition, and beat 2 more minutes or until light and fluffy.

  • Stir together buttermilk and next 3 ingredients in a separate bowl.

  • Mix flour and milk mixtures alternately into egg mixture, beginning and ending with flour mixture, scraping down the side of the bowl between each addition. (Be careful not to overmix.)

  • Spoon batter evenly into prepared pans, and gently smooth the top with a rubber spatula. Bake at 350° for 30 to 35 minutes or until cakes have risen and a wooden pick inserted in center comes out clean.

  • Remove cakes from oven, and cool for 15 minutes in pans on a cooling rack. Turn cakes out of pans onto rack, and let cool completely before frosting.

  • Place 1 layer on a cake plate with the flat (bottom) side up. Spread lemon curd evenly over cake. Sprinkle cranberries evenly over lemon curd. Spread 1 cup Whipped Cream Frosting over lemon curd and cranberries, and sprinkle with 1/2 cup coconut.

  • Top with second layer, and spread the top and sides of cake with remaining frosting. Press remaining coconut evenly around cake.