Comments on: Light and Fluffy Coconut Lemon Raspberry Cake

By: Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:38:22 +0000

In reply to Rosemarie. Yes!

By: Rosemarie

Rosemarie — Fri, 28 Mar 2025 00:36:40 +0000

If I make the 1.5 recipes can I use 9 inch pans instead?

By: Courtney Rich

Courtney Rich — Mon, 03 Feb 2025 20:56:11 +0000

In reply to Nicole. Yes!

By: Nicole

Nicole — Sat, 25 Jan 2025 00:04:26 +0000

Do you use the acrylic disk for frosting the ombré buttercream?

By: Courtney Rich

Courtney Rich — Wed, 01 Jan 2025 21:04:22 +0000

In reply to Sam Lofgran. Hi Sam. Did you happen to use a whisk attachment? I find that the paddle attachment works best. You added the eggs just right, one at a time, beating between additions. Another thought, were you scraping down the sides and bottom of the bowl as you added the eggs to ensure all the butter and sugar was mixing in well?

By: Sam Lofgran

Sam Lofgran — Tue, 24 Dec 2024 04:03:56 +0000

Hi Courtney!

I love your recipes and have made tons of them with no problem at all, and I don’t know what happened with this one, but I couldn’t get it to work after trying it multiple times. The sugar, butter, and egg mixture kept curdling even though I left out the ingredients to get to room temperature for several hours, tried mixing at different speeds, and tried mixing more between adding each egg, but each attempt ended in a bad curdling of the batter. Each time, I noticed that the curdling seemed to happen as I was adding an egg yolk. I’ve made previous cakes of yours that use just the egg whites and they were fine, so I’m not sure what happened. Any thoughts or suggestions on where I went wrong? Thanks so much!

By: Courtney Rich

Courtney Rich — Mon, 19 Aug 2024 19:16:28 +0000

In reply to Sara da Motta. Just Do the emulsion!

By: Courtney Rich

Courtney Rich — Mon, 19 Aug 2024 19:00:48 +0000

In reply to Katie. Bake about 18-20 minutes. Keep your eye on them!

By: Katie

Katie — Fri, 02 Aug 2024 16:03:00 +0000

Would absolutely love to make this for my fiancé’s birthday!! Do you think it could be made into cupcakes instead? That way it’s easy distribution for friends! I’m thinking a filling with the lemon curd and raspberry filling, topped with the coconut buttercream! But how long to bake for… hmmmm

By: Sara da Motta

Sara da Motta — Fri, 26 Jul 2024 03:18:12 +0000

I’m in Australia and unable to get the Cream of Coconut for the frosting. Should I use a small amount of tinned coconut cream, or stick to the coconut emulsion only? Thanks!

By: Courtney Rich

Courtney Rich — Tue, 25 Jun 2024 20:33:03 +0000

In reply to Laura. Hi Laura! Yes you can make the layers ahead of time, let them cool completely, wrap with plastic wrap and then freeze the layers. Remove them from the freezer about 30 to 60 minutes before you want to assemble. The curd and filling can also be made ahead of time and stored in airtight containers in the fridge.

By: Laura

Laura — Tue, 25 Jun 2024 16:19:10 +0000

Hi Courtney,

I love your recipes! I was wondering if I could make this cake ahead of time? Would the cake layers be okay in the fridge/freezer 3 days before I need to assemble the cake? Can I also make the lemon curd and the raspberry filling a few days ahead?

By: Courtney Rich

Courtney Rich — Sun, 14 Apr 2024 21:33:48 +0000

In reply to Noel Clark.

Yes you could do two 9×13″ cakes – and it might be easier to just do them as two separate cakes and layer the toppings on top of each.

By: Courtney Rich

Courtney Rich — Sun, 14 Apr 2024 21:28:14 +0000

In reply to Ashley. So happy you loved it! I also love my Biscoff Cake, my Chocolate Peanut Butter Cake and my Olive Oil Ricotta Cake with strawberry basil filling.

By: Ashley

Ashley — Mon, 08 Apr 2024 20:15:25 +0000

First cake I have made from your repertoire and I definitely didn’t disappoint! My 8 year old requested it for her baptism/birthday cake and not only was it delicious but absolutely beautiful! I topped it with a little more lemon curd (because it was amazing) and raspberries. The coconut cake was perfectly flavored and moist and the raspberry cream is absolutely to die for! Can’t wait to try the next flavor. Do you have a FAVORITE of any of your creations?

By: Courtney Rich

Courtney Rich — Mon, 08 Apr 2024 17:13:13 +0000

In reply to Melissa R. Yes!

By: PRAinAZ

PRAinAZ — Sat, 30 Mar 2024 19:05:28 +0000

In reply to Darcie. FYI, find the brand Coco Real in amongst the alcohol section in most stores, as it's an ingredient used in mixed drinks.

By: Melissa R

Melissa R — Thu, 28 Mar 2024 07:44:23 +0000

This cake has all of my favorite flavors but I have to eat gluten free. Will it work to substitute an equal amount by weight of the Cup4Cup GF flour you recommend for the cake flour in the recipe?

By: Noel Clark

Noel Clark — Tue, 26 Mar 2024 14:49:35 +0000

Hi Courtney: I need to make this cake for about 30 people. Should I double it? I was thinking maybe 2 9×13 layers? I want to make sure I preserve your true recipe as much as possible – it’s perfect! Thanks so much.

By: cake!!!

cake!!! — Tue, 28 Nov 2023 18:02:48 +0000

Love this recipe!!!

By: Courtney Rich

Courtney Rich — Wed, 09 Aug 2023 15:33:12 +0000

In reply to Allison T. YUM!

By: Allison T

Allison T — Fri, 04 Aug 2023 01:49:23 +0000

The cake turned out great but I made extra of the raspberry filling and we ate it on top of waffles. It was amazing! Definitely try it!

By: Courtney Rich

Courtney Rich — Mon, 19 Jun 2023 19:22:05 +0000

In reply to McKenna. You'll want about 15 g

By: Courtney Rich

Courtney Rich — Sat, 17 Jun 2023 18:32:05 +0000

In reply to Jalesa Jones. yes. you can