Lemon Coconut Cake

Lemon, coconut, buttery, moist, tender… this is the cake of your dreams!

Lemon coconut cake, with deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting, is a family favorite! sallysbakingaddiction.com

I never imagined loving a cake as much as I love this lemon blueberry layer cake.

But I do now.

Lemon coconut cake, as in 3 deliciously moist buttery coconut cakes combined with homemade lemon curd, toasted coconut flakes, and cream cheese frosting. Finished with a “what just happened in my mouth because that was the best cake I’ve ever had” moment.

This lemon coconut cake, which you must make for every occasion this spring because of its massive crowd appeal and towering magnificence, is everything to my tastebuds. And your tastebuds will agree after that first slice.

Lemon coconut cake, with deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting, is a family favorite! sallysbakingaddiction.com

Let me help you make the best possible lemon coconut cake. I strongly suggest you read through these details as well as the recipe notes below– some are repeats in case the following details are missed!

5 Lemon Coconut Cake Details

(1) 3 layers of coconut cake, which are completely from scratch using sweetened coconut flakes, coconut milk, cake flour for an unbelievably soft crumb, eggs for richness, and a mess of butter for flavor/moisture/buttery goodness

Diet food? This is not. Eat without regrets.

(2) You’ll need 5 whole eggs. Sounds like a lot, but keep in mind this cake is massive, serving at least 12 people. Eggs are a cake texture’s BFF.

(3) Speaking of texture– let’s get back to that cake flour. Do NOT use all-purpose flour in this recipe unless you’re making this cake flour substitute. Cake flour is key.

(4) Use coconut milk and buttermilk for the best possible texture and flavor. The coconut milk I am referring to is the canned kind. Super thick. I actually used “light” coconut milk– this stuff to be exact. Find it in the thai/asian section of your grocery store. Buttermilk is used for moisture, as well as in conjunction with the baking soda. (Read more on that right here!)

(5) Always room temperature everything. And here’s why.

How to make lemon coconut cake on sallysbakingaddiction.com

Let’s ignore the super chunky batter for a sec. Covers eyes. I had to snap a picture of it to show you. Do not be alarmed by its completely unglamorous appearance. It’s that lumpy from the coconut.

Luckily the finished cake looks 900x better than the batter. What a relief, right?

Homemade lemon curd on sallysbakingaddiction.com

How to make lemon coconut cake on sallysbakingaddiction.com

Homemade lemon curd and a thin layer of cream cheese frosting find their way between each coconut cake layer. I always tear up when I see lemon curd bought from the store– but I, the crazy crying lady in the jam aisle, am absolutely guilty of buying it when I’m in a pinch. Homemade lemon curd requires only 5 simple ingredients that you probably have on hand, so I encourage you to give it a try. And there is no flavor comparison between homemade and store-bought! In fact, store-bought barely deserves to share the same name.

Lemon coconut cake, with deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting, is a family favorite! sallysbakingaddiction.com

The frosting is of the cream cheese variety, aka one of my favorites. One thing to note, and I am asked about this all the time, is that you must use brick-style cream cheese. Not the kind sold in a tub that you spread on your bagels. The kind that is sold in a little box. Do not use low-fat or fat free unless you want your cream cheese frosting to melt off the cake and/or taste like socks. A drop of coconut extract takes the cream cheese frosting up a level, but that’s completely optional.

Back to the cake. What I love about this lemon coconut cake, besides the flavor, is the dense and fluffy texture. I know the two contradict each other, but I swear I haven’t completely lost my mind. Or have I? The truth is that this lemon coconut cake has an unbelievably light crumb, but there is A LOT of dense flavor in each buttery bite. It’s not as fluffy as cake mix cake– understandably so since it is homemade– but it’s not a cake brick. See #3 above for cake brick clarification.

Lemon coconut cake, with deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting, is a family favorite! sallysbakingaddiction.com

Add it to your Easter/spring baking extravaganza.

Happy weekend!

Print

Lemon Coconut Cake

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours
  • Yield: serves 12-14
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Lemon coconut cake features deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting. It’s a family favorite recipe! To make the best possible lemon coconut cake, make sure to read my notes in the post and below before beginning.


Ingredients

  • 3 cups (300g) sifted cake flour (spoon & leveled)*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) coconut milk, at room temperature*
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 1 and 1/2 cups (345g; 3 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 5 large eggs, at room temperature
  • 1 Tablespoon (15ml) pure vanilla extract
  • optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)
  • 6 ouncesweetened shredded coconut (about 2 loosely packed cups)
  • 1 and 1/2 cups homemade lemon curd (full recipe)

Cream Cheese Frosting

  • 8 ounces (225g) full-fat brick style cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 2 Tablespoons (30ml) coconut milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt
  • topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish

Instructions

  1. Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
  3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  4. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
  5. Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.
  7. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
  8. Slice, serve, enjoy!

Notes

  1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.
  2. Flour: Do not replace the cake flour with all-purpose flour. Your cake will be dense, solid, and heavy. In a pinch, you can use this homemade cake flour substitute which is a careful ratio of all-purpose flour and cornstarch.
  3. Milk: This recipe has been tested with equal parts coconut milk and buttermilk. If you can’t get ahold of coconut milk, you can use 1 cup of buttermilk instead. For a DIY version of buttermilk, add 2 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%) to make 1/2 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
  4. More Lemon Flavor: To increase the lemon flavor, feel free to add the zest of 1 lemon to the coconut cake batter. Keep in mind that this will take away from the cake’s coconut flavor. Also optional for more lemon flavor: beat zest from 1 lemon into the cream cheese frosting.
  5. More Coconut Flavor: To increase the coconut flavor, feel free to use the optional coconut extract listed. And/or you can add 1/2 teaspoon of coconut extract to the frosting.
  6. Sheet Cake: The batter makes a perfect sheet cake! Simply spread into a 12×17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13 inch cake pan. Bake for about 40-45 minutes or until cooked through.

Keywords: lemon coconut cake, cake

You’re obviously going to love my glazed lemon poppy seed bundt cake, too!

Glazed Lemon Poppy Seed Bundt Cake

Deliciously moist, sweet, and light coconut cakes layered with homemade lemon curd and cream cheese frosting! Cake recipe on sallysbakingaddiction.com
Deliciously moist, sweet, and light coconut cakes layered with homemade lemon curd and cream cheese frosting! Cake recipe on sallysbakingaddiction.com

287 Comments

  1. I think I have to go buy cake flour now. I’ve only used all purpose flour for baking, but I have noticed that sometimes the baked goods, like loaf cake, can feel heavy and dense. Maybe that’s why. This lemon coconut cake looks so pretty. It’s so perfect for spring!

    1. You *can* make your own cake flour sub with cornstarch (in the notes) but even that doesn’t quite match up to the lightness of actual cake flour in my opinion! Grab some cake flour, makes ALL the difference!

  2. Hello!
    Thank you for another delicious cake recipe. Would you please suggest what can we use instead on Philadelphia full-fat brick because here in Greece is impossible to find. Can we alter the dosage of the ingredients? In the past, I tried your recipe with Philadelphia cheese in the tube and it came up very runny but awesome in taste…

  3. You are not kidding, the cake of my dreams indeed! Although I’m lemon-crazy, and I’d probably do a coconut-lemon frosting. Because lemon 😀 😀 😀 So pretty, Sally!

  4. I was wondering if I could cut the recipe exactly in half for a smaller cake?

    Thanks Sally for all of your recipes!! You’re my go to gal for all of my baked goods and they always turn out amazing. 

      1. You could possibly whisk all 5 eggs in a bowl, measure their weight in grams, and halve it from there. A couple extra steps, and it wouldn’t be true to the recipe’s “add eggs one at a time” instructions, but hey it’s worth a try! 🙂

  5. I’ve looked at both the lemon coconut and the lemon blueberry cake recipes. So tempting. I wonder what it would be like to combine the two?

  6. Hi Sally, this cake looks incredibly yummy!  Would this cake be suitable for fondant or buttercream decoration?  Is the texture similar to carrot cake?  Thanks a lot!

      1. Thanks so much Sally!  Would it work if I substitute maybe half of the cake flour with all purposed flour in hoping to make it more dense in texture!

        Thanks again for this amazing recipe! 🙂

  7. Sally, during recipe testing, did you happen to try the recipe with coconut cream instead of milk? I’m curious how the greater fat content would impact the cake.

  8. It’s like you knew I wanted to make a lemon coconut cake and then the next day you give me the perfect recipe! Thanks for reading my mind and providing this amazing recipe! 😀

  9. Just what I need for a gathering tomorrow! Do you recall how much rise the cakes have? I’ve been wanting to use a new cupcake pan of various flower shapes and am thinking this recipe would make 18-24. I plan to pipe the curd in through the bottom of the cakes and do a melted cream cheese frosting that allows the flower-shaped tops to show. Hoping it works out!

    Any chance of a homemade strawberry cake recipe for the summer? I’ve been seeing boxed ones and am not ready to settle yet.

  10. Hi Sally. What a way to start the day. I saw this post at 6.30am and thought “YUM! This cake is definitely on my ‘must do’ list today”. I LOVE lemon curd! Home made of course. I bought a jar of the commercial stuff once when I was in a rush & “never again!”. That stuff is aweful

    1. Again half my comment got cut off. I blame my phone! I also wondered if you could convert this recipe into muffins? Either way, this cake is happening soon!!  

  11. Hello Sally, 
     
    This my very first comment. I’m not new to your site. But new to commenting and I just had to tell you that you show such compassion for your love of food and have the love of creating such work of art that’s yummy enough to eat. It goes to show that we as people can do anything with the help of God. It’s always great to know that someone is that of an role model for others,and you’re just that. Thank you Sally. By the way congrats on your marriage the books/most recent book and your overall business! This kind of love for food,if only we as people and not a race full of hate can come together only with love,we would be such a beautiful country(usa) to live in. 

  12. Oh my goodness I missed making this cake for my birthday by 1 day! Ahh I’m going to have to find a reason to make it soon because it looks absolutely amazing! I love how technical you are with your baking, I always know that the recipe will turn out just right! LEMON! Here comes Spring! 

  13. My hubby has asked for a lemon cake for his birthday. I’m contemplating using this recipe instead of his favorite one because I want it. The only bummer is he doesn’t like coconut

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