You have seen them everywhere. Cute little cakes in a jar. You know what? They are really easy to make. If I can make cute cakes in a jar, I guarantee that you can too. It is really a concept, and the important part is the assembly. I tested a few ways to put these together. I like baking my cake batter in a jelly roll pan and using a cookie cutter to cut rounds and place them in a jar. I also found that putting your fillings and frostings in a piping bag and piping it in helped with nice, clean edges in your jars.

These little cakes are really convenient. They are perfect to bring to school for your child’s birthday, on a picnic, or if you are asked to bring a dessert for a party. They are portable. You do not have to worry about tipping a cake over in the car or smooching your adorable cupcakes. I love the combination of lemon and coconut together, and this cake jar is heavy on both flavors. But, you can make whatever combination that you like.

Lemon Coconut Cake in a Jar
By Bree

Ingredients:

Coconut Cake (recipe below)
Lemon Curd (recipe below)
Coconut Buttercream (recipe below)
1/2 cup coconut, toasted
lemon slices
6 to 8 mason jars with lids

Directions:

Use a cookie cutter to cut cake rounds that fit your jar. Place a layer of cake on the bottom of the jar. Pipe a layer of lemon curd. Add a layer of cake. Pipe the top with coconut buttercream. Garnish with toasted coconut and lemon slices.

Coconut Cake

Ingredients:

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
3 eggs
1 tablespoon vanilla
1 2/3 coconut milk (1 – 13.5 ounce can)
1 cup coconut, toasted

Directions:

Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with parchment paper and grease with butter.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time. Add vanilla.

Turn mixer to low, and add 1/3 of the flour mixer. Add 1/2 of the coconut milk and alternate until all ingredients are incorporated, ending with flour. Add 1 cup toasted coconut to the batter.

Spread evenly in pan and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let cool completely.

Lemon Curd

Ingredients:

3 lemons
1 1/2 cups sugar
1/2 cup (1 stick) butter
4 eggs
1/2 cup lemon juice
pinch salt

Directions:

Peel the lemons with a vegetable peeler. Add the zest and sugar to the bowl of the food processor. Pulse until the zest is very finely minced. Add the butter and process until the mixture comes together. Add the eggs one at a time, with the machine running. Add the lemon juice and salt. Mix until the mixture is pale yellow.

Add the mixture to a saucepan. Cook over low heat until it thickens, stirring constantly, about 10 minutes, or until it coats the back of a spoon. Transfer to a container and chill in the fridge.

Coconut Buttercream

Ingredients:

1/2 cup (1 stick) butter, room temperature
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 cups powdered sugar
4 tablespoons coconut milk
pinch of salt

Directions:

Beat the butter until light and fluffy in an electric mixer. Add extracts. Slowly add powdered sugar on low speed. Add coconut milk and salt and beat until light and fluffy.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

4 thoughts on “Lemon Coconut Cake in a Jar

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  1. Ida said:

    I often make pies in jars, but cakes in jars not so much. This may be the kick I need to do so. Thanks for sharing.

  2. Nancy Jackson said:

    This links very good but where are the instructions for “assembly”? I suppose I could just wing it but some direction on this would be appreciated.

    • realbutter said:

      Nancy, the assembly directions are the first set of directions in the recipe. The recipes for each component are listed below.