A reader favorite recipe, lemon coconut cake features deliciously moist coconut cake layers, homemade lemon curd, toasted coconut, and cream cheese frosting. It’s buttery, moist, and tender—the cake of your dreams!
Today’s lemon coconut cake recipe combines everything we love about lemon cake and coconut cake in one. Sandwiched between three deliciously moist and buttery coconut cake layers is homemade lemon curd and tangy cream cheese frosting. It’s sweet, bright with citrus, indulgent, and a must make for any occasion.
Why You’ll Love This Lemon Coconut Cake
What I love about this lemon coconut cake, besides the flavor, is the dense and fluffy texture. It’s much lighter than my lemon coconut Easter cake, but there is A LOT of dense flavor in each buttery bite. And readers all around the world agree—giving this cake rave reviews.
Here’s why you’ll love it, too:
- Not just for spring—this cake brightens up cold and gloomy winter days
- Great for all occasions
- Mega flavorful
- Extra buttery
- Moist and soft
- Simple yet impressive
- Completely from scratch
- Filled with lemon curd
- Topped with cream cheese frosting
- Garnished with toasted coconut
How to Make Lemon Coconut Cake
Lemon Curd Filling is the Best
You’ll find homemade lemon curd between each layer of this elegant spring dessert. It’s light, fresh, citrus-y, pairs wonderfully with coconut, and adds so much delicious flavor. Made with only 5 simple ingredients, homemade lemon curd is best and incredibly easy to make. No crazy ingredients either—you likely have them in your kitchen already. There is no flavor comparison between homemade and store-bought!
Lemon curd is too liquid-y to use by itself, so we pair it with a layer of cream cheese frosting. But not just any cream cheese frosting, coconut cream cheese frosting. Let’s add coconut milk and heavy cream to make it extra thick and creamy, and a drop of coconut extract (optional) to kick it up a notch. You’ll never want to use regular cream cheese frosting again!
4 Lemon Coconut Cake Success Tips
For the best results, follow my tips for success.
In short, no ingredient substitutions. For 3 moist, soft, and flavorful coconut cake layers, make the recipe using the ingredients listed. I don’t recommend substituting any of these—the cake’s wonderful texture and flavor will change.
Lemon Coconut Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..)
- 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.
- 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.
- 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..
- 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.
- 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.
- 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 turntable, 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.
- Slice, serve, enjoy!
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