Spinach cake sounds unusual, but it’s surprisingly delicious.
Naturally bright green, soft, and full of flavour; This cake is a beautiful balance of colour, texture, and nutrition.

The spinach doesn’t shout or dominate; instead, it melts into the batter, lending a gentle earthiness and a deep green hue that feels both rustic and elegant.

The result is a cake that’s moist, tender, and balanced—sweet, but not cloying, with a subtle complexity that makes you pause for another bite.

Baby spinach is ideal for spinach cake because it has a mild flavour that doesn’t affect the taste of the cake.

You will need to blanch Spinach in boiling water for 20 seconds,
A quick blanch sets the Chlorophyll, preserving a brighter, more vibrant green color in the cake.

The greens add natural moisture, so the crumb stays soft for days, and they pair beautifully with lemon.

The Lemon Buttercream is where the brightness comes in.
Whipped until light and silky, it brings a sharp, sunny contrast to the mellow cake beneath.

Each forkful balances earthy and zesty, soft and creamy, indulgent but not heavy.

The citrus lifts the cake, turning it from comforting to refreshing.

Spinach Cake with Lemon Buttercream looks striking on the table 😇

Tastes unexpectedly elegant 😋 😊…

The most common reaction is disbelief: “No way—this has spinach in it?” 😁🙃

Spinach cake feels wholesome without trying too hard, comforting without being boring, and just a little magical in how something so green can taste so good 😉

Enjoy every bite !

I hope it adds a little brightness and joy to your table

Love you all and happy baking! 💗

WATCH HOW TO MAKE LUSCIOUS SPINACH LEMON COCONUT CAKE

Tips for Success (Please Read First):

• It’s important that your mixing bowl is clean
  Any residue or fat will prevent the Egg Ehites from whipping properly (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
• Use Baby Spinach for spinach cake because it has a mild flavour that doesn’t affect the taste of the cake; Its tender leaves blend smoothly, while older spinach are harder to fully blend and may leave specks or texture in the crumb
• Blanch Spinach in boiling water for 20 seconds, A quick blanch sets the chlorophyll, preserving a brighter, more vibrant green color in the cake
  Then immediately cool in cold ice water, squeeze dry
• Preheat the oven at least 30 minutes before starting
  Once the Cake batter is fully mixed, it needs to be baked right away (if you let the batter sit, that air starts escaping and the batter will lose volume)
• For the cake; sift the dry ingredients
• For Lemon Curd, be sure to use fresh Lemons, bottled juice won’t give the same bright flavour
• Use room-temperature eggs for Lemon Curd, as they blend more smoothly and reduce the risk of curdling
• Low and slow heat is the key to a good Lemon Curd, so don’t rush the thickening process. Keep the water at a gentle simmer, NOT a boil
  

RECIPE

LUSCIOUS SPINACH LEMON COCONUT CAKE
Yield: One 7-Inch Round Cake (4 layers)

INGREDIENTS
🌱🍋 Lemon Curd
70 g Caster Sugar
45 g Lemon Juice
1 tsp Lemon Zest
50 g Egg Yolks
40 g Unsalted Butter (room temp.)

🌱🍋 Spinach Cake
70 g Raw Baby Spinach
70 g Cold Water
135 g Unsalted Butter
70 g Whole Milk
180 g Eggs
230 g Caster Sugar
2/3 tsp Vanilla Extract
210 g All-Purpose Flour
2 ½ tsp Baking Powder (double act.)
1/2 tsp Salt

🌱🍋 Lemon Buttercream
200 g Caster Sugar
40 g Water
75 g Egg Whites
1/2 tsp Cream of Tartar
345 g Unsalted Butter
1 tsp Vanilla Extract
1 Batch Lemon Curd Recipe (above)

INSTRUCTION
🌱🍋 Lemon Curd
We will use this Lemon Curd for the Buttercream; Be sure to use fresh Lemons, bottled juice won’t give the same bright flavour

1. Zest the Lemons first (using only the yellow part, the white pith is bitter);
   Then juice and strain to remove seeds and pulp
2. In a heatproof bowl, whisk together the Caster Sugar, Lemon Juice,Zest, and Egg Yolks (use room-temperature eggs, as they blend more smoothly and reduce the risk of curdling)
3. Cook the mixture over a double boiler, making sure the bowl does not touch the water, the heat should come from the steam (keep the water at a gentle simmer, NOT a boil) Low and slow heat is the key to a good Lemon Curd, so don’t rush the thickening process
4. Whisk occasionally and cook for about 8-10 Minutes until the mixture thickens enough to coat the back of a spoon and leaves a clean line when you run your finger through it (about 170°F / 77°C if using a thermometer)
5. Once it’s done, take it off from the heat (for an extra-smooth curd, you can strain the mixture)
6. Add the Unsalted Butter and whisk for about 3 minutes, until it is fully incorporated and the curd becomes silky and glossy
7. Transfer the Lemon Curd to a shallow heatproof dish; Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until well chilled before using
   

🌱🍋 Spinach Cake
For the cake, make sure all utensils clean and grease free; Any residue of fat will prevent eggs from beating up properly. Wipe the bowl and beater with Lemon Juice or Vinegar; The acid help remove grease.

1. Preheat the oven to 160°C fan/ 180°C/ Gas Mark 4
2. Prepare the pan in advanced (use a metal cake pan for best rise and even baking)
   Grease the bottom and the sides of the pan with Butter; Line the bottom with Parchment Paper
3. Rinse the Baby Spinach, then blanch it in boiling water for 20 seconds. Immediately transfer to ice water, then squeeze dry
4. Place the blanched Spinach in a blender, add 70 g cold Water, and blend until completely smooth; set aside
   *This purée must be very fine for good texture and colour
5. Then, in a medium saucepan heat Unsalted Butter and Milk together over MEDIUM-LOW heat until Butter is fully melted; Let it cool to room temperature
   Set aside
6. In a large heatproof bowl, combine the Eggs and Caster Sugar; mix well
   Place the bowl over a double boiler and heat gently, stirring, just until the Sugar dissolved (to test, rub small amount between your fingers; if it feels smooth with no grains, it’s done)
   Once the Sugar has completely dissolved, remove the bowl from the heat and beat on HIGH speed for about 10 minutes, until the mixture is pale, thick, and fluffy
   Gently fold in the Spinach Purée and Vanilla Extract, taking care not to deflate the mixture
7. In another bowl, combine all the dry ingredients, then sift them into the Egg batter (number 6) in two additions; folding gently until just incorporated
8. Then, in a separate bowl, mix the heated Milk and Butter until fully combined
   Add one-third of the Egg-Flour batter (number 7) to the Milk-Butter mixture and whisk until smooth
   * Using this pre-mix method prevents the Butter and Milk from sinking to the bottom of the bowl, which could cause the cake to not rise properly
   Pour this mixture back into the remaining Egg-Flour batter and gently fold until well blended
   Then use a spatula scrape down the sides and bottom of the bowl, folding carefully to ensure everything is evenly mixed
9. Divide the batter evenly between two prepared pans
10. Bake in the preheated oven for 32–35 minutes, or until a skewer inserted into the center comes out clean (begin checking at 32 minutes)
11. Once baked, let the cakes cool in the pans for 5 minutes, then run a spatula around the edges to loosen them
    Invert onto wire racks and allow to cool completely before decorating

🌱🍋 Lemon Buttercream

1. Place the Egg Whites and Cream of Tartar in the bowl of a stand mixer, set aside
2. In a small saucepan, combine the Sugar and Water
   Cook over MEDIUM heat; Stir gently until the Sugar has dissolved, then bring to a boil
   Once boiling, cook until it reaches the soft-ball stage (about 240°F / 115–118°C;
   Remove the syrup from the heat
   * If you don’t have a thermometer, use the cold water test; When the syrup is boiling, drop a small amount of syrup into cold water; If it forms a soft, pliable ball that flattens when pressed, it’s done.
3. Immediately start whisking the Egg Whites on MEDIUM speed, then slowly pour the hot Sugar Syrup down the side of the bowl in a steady stream
   Then increase the speed to high and beat until the Meringue is thick, glossy, and cool to the touch, about 10 minutes
4. Once the Meringue is fully cooled, add the Butter in 3 batches, beating well after each addition until the Buttercream becomes smooth and thick
5. Finally, add the Lemon Curd and Vanilla Extract, and mix until fully combined and silky
   

🌱🍋 Assemble & Decorate

Once the cake is cooled, you can start decorate the cake

1. For a neat finish (optional), trim the edges of the cake with a serrated knife to remove the browned crust; And do the same with the top as well
2. Slice each sponge into two even layers
3. Sandwich the layers together with about 5 mm of Buttercream (make sure everything is even and straight)
4. Fill in any gas between the cake layers with Buttercream
5. Then apply a crumb coat (it’s basically just a thin layer of Buttercream that we are going to apply to the top and the sides of the cake before we do the final coat)
   It doesn’t have to be perfect
6. Chill for 15 minutes in the freezer or 30 minutes in the fridge to firm it up (this makes it easier to apply the final coat of Buttercream without the layers sifting)
7. For the final coat, spread about 5 mm of Buttercream over the entire cake
8. Smooth the top and sides with a spatula (don’t worry about achieving a perfectly smooth finish, as the sides will be coated with Coconut Flakes)
9. Press the Coconut Flakes onto the sides by hand
10. Using a star nozzle, pipe buttercream decorations on top; And finish with Spinach Leaves and Lemon Slices
    

NOTES

1. To store Lemon Curd
   In the refrigerator (in a sealed container) for up to 7 days
2. To store Lemon Buttercream
   In the refrigerator (in an airtight container) for up to 5 day (rewhip briefly before use); Can be frozen for up to 1 month
3. To store Unfrosted Spinach Cake
   Wrap tightly in plastic wrap; Store at room temperature for 1 day or refrigerate for up to 3 days; Can be frozen for up to 2 months (thaw overnight in the fridge)
4. Fully Assembled Cake
   Store the cake in an airtight container in the refrigerator; it will keep well for 3–4 days Bring to room temperature for 20–30 minutes before serving for the best texture and flavor
5. To Freeze Fully Assembled Cake
   Chill the fully assembled cake in the refrigerator until the buttercream is firm. Wrap the cake tightly in plastic wrap, then a second layer of foil (or place in an airtight freezer-safe container).
   Freeze for up to 2 weeks for best quality (up to 1 month maximum).
   ** Thawing: Transfer the cake to the refrigerator and thaw overnight Before serving, let it sit at room temperature for 20–30 minutes. Do not unwrap until fully thawed to prevent condensation from damaging the buttercream