Lemon Coconut Layer Cake
When life hands you lemons, it’s time to make a delicious lemon coconut cake recipe! It combines the tartness of fresh lemon with the sweet, creamy taste of coconut.
Perfect for a special occasion or just because you deserve a treat!
This two-layer lemon coconut cream cake is a lovely meld of texture and flavor. The cake has a lightly dense and moist crumb. It’s sandwiched together with a lemon cream cheese frosting.
This cake can be made as a 3-layer 7 inch cake, or a 2-layer 8-inch cake.
Ingredients
Here’s a rundown of what you will need for this coconut lemon cake and lemon cream cheese frosting. For the full list of ingredients, check out the printable recipe card at the bottom of this post.
- For the Cake:
- Unsalted butter at room temperature – Brings flavor.
- All-purpose flour – The base structure of the cake.
- Baking powder and baking soda – The rising agents
- Salt – a flavor enhancer
- Granulated white sugar
- Large eggs
- Fresh lemon juice and lemon zest
- Coconut milk – This brings richness and flavor and creates a moist cake.
- Shredded or desiccated coconut- Shredded coconut is larger, bringing more texture.
- Filling and Frosting
- Cream cheese – Use the block-style cream cheese
- Unsalted butter
- Powdered sugar
- Lemon juice
- Shredded coconut or flaked coconut, toasted
- Optional – Add a layer of homemade lemon curd in the middle
Method
Preheat the oven to 350°F (180°C). Grease 2 x 8-inch (20cm) or 3×7-inch round cake pans and line them with parchment paper.
In a medium mixing bowl, whisk all-purpose flour, coconut, baking powder, baking soda and salt. Set aside.
Cream butter, sugar and lemon zest in a large bowl until light and fluffy using an electric mixer at medium speed.
Mix add in the eggs, one at a time.
Mix in the lemon juice and coconut milk.
In 2 stages, fold in the dry ingredients along with the regular milk until they are combined.
Divide the batter evenly between the cake pans.
Bake until a skewer inserted in the center of the cake comes out clean. Once baked, allow the cake layers to cool in the pan for 10 minutes before removing and placing them on a wire rack.
Leave to cool completely before frosting.
Fluffy cream cheese frosting
In a stand mixer bowl, beat the cream cheese and butter until smooth and creamy, about 2-3 minutes.
Add in half the powdered sugar, lemon zest, and salt and beat well. Add in the lemon juice and add the remaining powdered sugar and beat until thick and creamy.
Assembly
Place one layer of cake on a serving platter. Spread a thin layer of frosting over the cake, then pipe a border of frosting around the edge of the cake. Spoon lemon curd inside the border and spread it out.
Place the second cake layer on top, pressing gently. Use an offset spatula to spread a generous amount of frosting on top of the cake and the sides of the cake. Garnish with toasted coconut or coconut flakes for a rustic touch.
Tips & Variations:
- For a more pronounced lemon flavor, brush each cooled cake layer with a simple lemon syrup before assembly. And add in a layer of lemon curd in the midddle.
- If you like a more pronounced coconut flavor, add a teaspoon of coconut extract to the cake batter.
- Try topping it with Lemon Swiss Meringue Buttercream instead!
Lemon and Coconut Layer Cake
This cake absolutely dreamy. Soft and buttery, full of coconut and lemon flavour, layered with luscious lemon and cream cheese icing.
Ingredients
- 340g (2 3/4 cups*) all-purpose flour
- 100g (1 cup) desiccated or shredded coconut
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 300g (1 1/2 cups) granulated sugar
- 200g (1 3/4 cup + 2 Tablespoons) unsalted butter, room temperature
- 2 Tablespoons finely grated lemon zest
- 4 large eggs
- 230g (1 cup) coconut milk
- 120g (1/2 cup) lemon juice
- 120g (1/2 cup) whole milk, room temperature
Frosting
- 225g (8oz) block-style cream cheese, room temperature
- 113g (1/2 cup) unsalted butter, room temperature
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- ¼ teaspoon salt
- 360g (3 cups) powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Grease 2 x 8-inch (20cm) round cake pans or 3x7-inch cake pans and line them with parchment paper.
- Whisk all-purpose flour, coconut, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- Cream butter, sugar and lemon zest in a large bowl until light and fluffy using an electric mixer. Beat in the eggs, one at a time, followed by lemon juice and coconut milk.
- In 2 stages, fold in the dry ingredients and whole milk until combined.
- Divide the batter evenly between the cake pans.
- Bake for approximately 30-35 minutes for two 8-inch cakes or 25-28 minutes for three 7-inch cakes, or until a skewer inserted in the center of the cake comes out clean. Once baked, allow the cake layers to cool in the pan for 10 minutes before removing and placing them on a wire rack.
- Leave to cool completely before frosting.
Fluffy cream cheese frosting
- In a stand mixer bowl, beat the cream cheese and butter until smooth and creamy, about 2-3 minutes.
- Add half the powdered sugar, lemon zest, and salt, and beat well. Add in the lemon juice, add the remaining powdered sugar, and beat until thick and creamy.
Assembly
- Place one layer of cake on a serving platter. Spread a layer of frosting over the cake. Place the second cake layer on top, pressing gently. Use an offset spatula to spread a generous amount of frosting on top of the cake and the sides of the cake. Garnish with toasted coconut or coconut flakes for a rustic touch.
Notes
*The cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results use grams.
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Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 691Total Fat: 37.4gSaturated Fat: 25gUnsaturated Fat: 0gCholesterol: 132mgSodium: 386mgCarbohydrates: 85.7gFiber: 2gSugar: 60.9gProtein: 7.3g