This tropical-inspired cake will instantly transport your taste buds to a sunny locale. Learn how to make a lemon coconut cake at home.
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What Is Lemon Coconut Cake?
Lemon coconut cake is a baked dessert consisting of flour, sugar, eggs, leaveners, fresh lemon zest, coconut milk, and shredded coconut, topped with a velvety lemon buttercream frosting. Adapt any simple lemon coconut cake recipe to incorporate a variety of tropical-friendly fillings (like macadamia nuts or candied fruit) and toppings (like cream cheese frosting or lemon curd).
5 Tips for Making Lemon Coconut Cake
Bakers of all levels will be able to craft this tangy, coconut-infused confection successfully. Follow these tips for lemon coconut cake success:
- 1. Use cake flour. Although all-purpose flour will work in a pinch, using cake flour will produce the lightest crumb possible. As you measure your flour, always spoon it into the measuring cup and level off the top. Scooping the measuring cup into the flour doesn’t produce as accurate of a measurement.
- 2. Adapt the fillings. Adjust this simple recipe to suit your preferences. Swap the coconut milk for buttermilk to add tanginess, or incorporate coconut cream for extra coconut flavor. Stir in some chocolate chips, blueberries, or chopped nuts for flavor and texture variation. Amp up the citrusy notes by adding lemon curd between the cake layers.
- 3. Experiment with different toppings. Top this cake with various garnishes and sauces to alter the flavor profile. Line the top with tart berries or a swirl of fruit preserves. Cover the cake with cream cheese frosting, caramel sauce, or chocolate sauce for added sweetness. Serve the cake with a scoop of vanilla ice cream, whipped cream, or crème fraîche for a cool, creamy finish.
- 4. Change up the format. Bake your coconut cake batter in a standard sheet pan if you don’t have time to make a layer cake. Alternatively, divide the batter into two cupcake pans for individually sized lemon coconut cakes. Adjust the baking time depending on the format you choose.
- 5. Make the cake in advance. For easy day-of party prep, prepare the layer cake rounds and frosting up to 1 day in advance and assemble the cake just before serving it. Store the lemon buttercream frosting in an airtight container in the refrigerator. Wrap the baked and cooled cake rounds tightly in plastic wrap and store them in a cool, dry place on the countertop.
Simple Lemon Coconut Cake Recipe
makes
1 9-inch round layer cakeprep time
45 mintotal time
1 hr 20 mincook time
35 minIngredients
For the cake:
For the lemon buttercream frosting:
Note: The total time does not include 30 minutes of inactive time.
Make the cake:
- 1
Preheat the oven to 350 degrees Fahrenheit, and grease two round 9-inch cake pans with nonstick spray. Line each pan with parchment paper.
- 2
In the bowl of a stand mixer, cream together the butter and sugar until they form a fluffy, light yellow mixture, about 2–3 minutes. Alternatively, place the butter and sugar in a large bowl and use a hand mixer to cream them together.
- 3
With the mixer running on medium speed, add one egg at a time until incorporated.
- 4
Add the vanilla and coconut extracts and lemon zest to the lemon, butter, and egg mixture, and mix until combined.
- 5
Drizzle the coconut milk into the wet ingredient mixture, followed by the whole milk, mixing until incorporated.
- 6
In a separate mixing bowl, whisk together the dry ingredients. Combine the cake flour, baking powder, baking soda, and salt.
- 7
With the mixer running on low speed, slowly sift the dry ingredients into the wet ingredients and mix until the batter just comes together, about 2–3 minutes.
- 8
Using a wooden spoon or spatula, fold the shredded coconut into the batter.
- 9
Pour the batter into the prepared pans and transfer them to the oven.
- 10
Bake the cakes until a toothpick inserted into the center comes out clean, about 25–30 minutes.
- 11
Remove the cakes from the oven and place them on a wire rack to cool to room temperature, about 15 minutes.
- 12
When the cakes reach room temperature, run a knife along the edge and carefully remove each cake round from the pan. Slice off the top of each cake layer to create flat, even surfaces.
Make the lemon buttercream frosting:
- 1
While the cakes are cooling, make the frosting. In a small saucepan over medium heat, combine the sugar with the lemon juice, and let the sugar dissolve.
- 2
Bring the sugar mixture to a boil, and continue to boil until it reaches the soft-ball stage (239 degrees Fahrenheit).
- 3
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and vanilla extract at low speed until just combined. Alternatively, place the ingredients in a large mixing bowl and use a handheld electric mixer to combine.
- 4
Slowly pour the sugar syrup into the eggs while whisking.
- 5
Continue to whisk on medium speed until the mixture is cool and develops a mousse-like consistency.
- 6
Add the lemon zest and salt and beat to incorporate.
- 7
Add the softened butter, one tablespoon at a time, while whisking continuously.
- 8
Continue whisking until the butter is fully incorporated and the mixture is light and fluffy.
Assemble the cake:
- 1
Place one cake round on a cake stand or plate and top with a ½ cup of lemon buttercream frosting. Spread the frosting out in an even layer to the edge.
- 2
Top the frosted first layer with the second cake round, and spread the remaining frosting over the top and sides of the cake.
- 3
Garnish the cake with toasted coconut and lemon slices.
- 4
Transfer the cake to the refrigerator to set for 15 minutes before slicing and serving.
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