Kue Kelapa Lemon

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray and set aside.
2. Add 1 cup softened unsalted butter and 1 ½ cup granulated sugar to the bowl of a stand mixer and beat with the paddle attachment at medium-high speed until light and fluffy, about 3 minutes. Add 1 cup cream of coconut and beat until smooth, scraping down the sides and bottom of the bowl as needed.
3. Add in 4 large room temperature eggs one at a time, mixing until fully incorporated before adding the next egg. Add ½ teaspoon coconut extract, ½ teaspoon lemon extract, 1 tablespoon lemon zest, and 1 cup whole milk then mix on medium-low until combined.
4. Sift together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl. In 2-3 additions, add the flour mixture into the sugar mixture until combined. Beat on medium for 2 minutes, then fold in 1 cup shredded sweetened coconut by hand.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
6. Allow the cake to cool completely before frosting.
7. Add ½ cup softened unsalted butter to the bowl of a stand mixer and beat with the paddle attachment until light and fluffy, about 2-3 minutes. Add 4 cups powdered sugar and mix on low speed until combined.
8. Add 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 3 tablespoons milk and mix on medium speed until smooth and combined, scraping down the sides and bottom of the bowl as needed.
9. Spread the frosting evenly over the top of the cooled cake and top with 1 cup toasted shredded sweetened coconut before serving.