Easy Lemon Coconut Cake Recipe – Light And Fluffy

The Lemon Coconut Cake Recipe make was a bright day in my kitchen. I wanted to create something light, but also comforting for my family.

This led me to my delicious Lemon Coconut Cake Recipe. I love how a simple cake can brighten a whole day. This Lemon Coconut Cake Recipe became a favorite in my home. I think you will love it too.

The flavors are simply perfect together. It is a little taste of sunshine. I baked it countless times and I always get rave reviews. It is just that good. I cannot wait to share all of my secrets with you.

Lemon Coconut Cake Recipe

This Lemon Coconut Cake Recipe is a moist, flavorful dessert combining zesty lemon and sweet coconut. The cake batter includes cream of coconut, shredded coconut, lemon zest, and extracts, creating a tender, soft crumb with a tropical twist.

Baked to golden perfection, the layers are light but sturdy enough for stacking. The cream cheese frosting, blended with coconut milk, adds a creamy, tangy finish that complements the cake’s bright flavors.

This Lemon Coconut Cake Recipe delivers a balanced sweetness and rich texture, making it a delightful treat for gatherings or a simple indulgence at home.

How To Prepare Lemon Coconut Cake Recipe?

Recipe Overviews

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Total Time: About 1 hour 10 minutes

Course: Dessert

Cuisine: American

Yield: 10 servings

Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls
• Electric hand or stand mixer
• Spatula
• Cooling rack
• Zester or grater
• Measuring cups and spoons
• Offset spatula or butter knife for frosting

Ingredients

For the Cake:

• 1 cup cream of coconut
• 4 large eggs, room temperature
• ½ teaspoon coconut extract
• ½ teaspoon lemon extract
• 1 cup shredded sweetened coconut
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 1 cup whole milk

For the Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 8 ounces full-fat brick cream cheese, softened
• 3 cups confectioners’ sugar
• 2 tablespoons coconut milk or heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

How To Make Lemon Coconut Cake Recipe

Step 1: Prepare the Cake Pans

First things first preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier cake removal later. A little prep now makes all the difference when it’s time to take the cakes out.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar with an electric mixer. Keep mixing until the mixture looks pale, light, and fluffy—this usually takes about 3–4 minutes and sets the stage for a tender cake.

Step 3: Add Wet Ingredients

Crack in the eggs one at a time, mixing well after each addition. Then stir in the lemon extract, coconut extract, fresh lemon zest, and cream of coconut. This combination gives the batter a bright, tropical flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Now, gently add the dry mixture into the wet batter, alternating with the milk. Start and end with the flour mixture to keep the batter smooth. Finally, fold in the shredded coconut for a little texture and sweetness.

Step 5: Bake the Cake

Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to rest in their pans for about 10 minutes, and then carefully transfer them onto a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

In a clean mixing bowl, beat the cream cheese and butter together until silky smooth. Add the vanilla extract, coconut milk (or heavy cream), and just a pinch of salt. Gradually beat in the confectioners’ sugar until the frosting is fluffy and spreadable.

Step 7: Assemble the Cake

Place one cooled cake layer on a serving plate and spread a generous layer of frosting on top. Gently set the second cake layer over it and frost the top and sides until fully covered. For the final touch, sprinkle with shredded coconut or a bit of fresh lemon zest for a pretty, flavorful finish.

Note: Make sure your ingredients especially eggs, butter, and cream cheese are at room temperature for the best texture and mixing results. Do not substitute cream of coconut with coconut milk; they are not the same.

Nutrition Facts Of Lemon Coconut Cake Recipe

Nutrition	Amounts
Calories	510 kcal
Fat	29g
Saturated Fat	18g
Carbohydrates	60g
Sugar	45g
Protein	5g
Fiber	1g
Cholesterol	105mg
Sodium	230mg

Why My Recipe Works

My Lemon Coconut Cake recipe works because it balances flavors and textures carefully. Using cream of coconut adds natural sweetness and moisture, keeping the cake tender and rich without drying out.

The combination of lemon zest and extracts gives a fresh, vibrant citrus note that cuts through the sweetness. Incorporating both baking powder and baking soda ensures the cake rises perfectly, creating a light yet sturdy crumb.

The cream cheese frosting with coconut milk complements the cake with smoothness and just the right tang. Each ingredient plays a specific role, resulting in a harmonious, delicious cake every time.

Why You’ll Love This Recipe

This Lemon Coconut Cake recipe delivers a wonderful blend of bright lemon and creamy coconut flavors that feel both fresh and indulgent.

The cake stays moist and tender thanks to cream of coconut, while the shredded coconut adds a subtle texture. The cream cheese frosting is smooth and tangy, balancing the sweetness perfectly.

Lemon Coconut Cake Recipe straightforward to make, with familiar ingredients and clear steps, so you get impressive results without stress.

Whether enjoyed as a special treat or shared with friends, this Lemon Coconut Cake Recipe always impresses and satisfies cravings for something sweet and refreshing.

How To Decorate And Serving This Recipe

To decorate the Lemon Coconut Cake Recipe, evenly frost the top and sides with the cream cheese frosting using a spatula. For extra texture, sprinkle toasted shredded coconut over the frosting.

Adding a few curls of lemon zest on top gives a bright, fresh touch and a pop of color. If you want, place some fresh berries around the cake for a lovely presentation.

Serve the Lemon Coconut Cake Recipe sliced on its own or with a side of fresh fruit. It tastes great chilled or at room temperature and goes well with a light beverage like iced tea or lemonade.

Recipe Tips And Techniques

1. Always bring your eggs, butter, and cream cheese to room temperature before mixing. This helps the batter and frosting come together smoothly without lumps.

2. Gently fold in the shredded coconut at the end to keep the cake light and airy over mixing can make it dense.

3. Use fresh lemon zest instead of bottled lemon flavor for the best bright, natural citrus taste.

4. Toast the shredded coconut before adding it to the frosting or sprinkling on top to add a deeper, nuttier flavor.

5. Don’t rush cooling the cake layers; frosting a warm cake can cause the frosting to melt and slide off.

6. When frosting, chill the cake for 20 minutes between crumb coat and final frosting to get a clean, smooth finish.

Additions And Substitutions

Additions

• Mix in ½ cup chopped macadamia nuts or toasted pecans for a crunchy texture.
• Fold in ½ cup white chocolate chips for extra sweetness and creaminess.
• Add a tablespoon of freshly squeezed lemon juice to the batter for a stronger lemon punch.
• Incorporate ¼ cup shredded unsweetened coconut alongside the sweetened coconut for a more balanced coconut flavor.
• Sprinkle poppy seeds into the batter to add subtle crunch and a nice visual touch.

Substitutions

• Replace whole milk with coconut milk for a richer, dairy-free option.
• Use gluten-free flour blend instead of all-purpose flour to make it gluten-free.
• Swap granulated sugar for coconut sugar for a deeper, caramel-like sweetness.
• Substitute cream cheese with mascarpone cheese for a milder, creamier frosting.
• Use vegan butter and a flax egg to make the cake vegan-friendly.

What Is The Secret To A Moist Cake?

To ensure your cake is moist and tender, pay attention to the ingredients and your technique. Using room-temperature ingredients like butter and eggs helps them incorporate smoothly into the batter.

Incorporating full-fat coconut milk and oil will also boost the cake’s moisture content. Most importantly, do not over mix the batter after adding the dry ingredients, which can develop too much gluten and lead to a dense, dry cake.

Can I Use Bottled Lemon Juice?

For the best and brightest lemon flavor, I always recommend using freshly squeezed lemon juice and zest. Bottled lemon juice often contains preservatives that can give it a different, less vibrant taste.

In a pinch, it can work, but you may notice a difference in the final flavor.

How Do I Toast The Coconut For The Topping?

You can toast coconut flakes in a preheated oven at 350°F (175°C). Spread the flakes evenly on a baking sheet lined with parchment paper and bake for 6–10 minutes, stirring every few minutes to prevent burning.

The coconut will toast quickly, so keep a close eye on it. Once it is golden brown and fragrant, remove it from the oven immediately to cool completely.

How Do I Store This Cake?

Store this Lemon Coconut Cake Recipe covered in the refrigerator to keep the cream cheese frosting fresh. Use an airtight cake container or wrap the cake tightly with plastic wrap to prevent it from drying out or absorbing other fridge odors.

The cake will stay good for up to 4–5 days refrigerated. Before serving, you can let it sit at room temperature for about 20–30 minutes to soften slightly for the best texture and flavor.

For longer storage, the unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

Conclusion

This Lemon Coconut Cake Recipe is truly delicious every time I make it. The bright lemon flavor combined with creamy coconut and smooth cream cheese frosting never fails to impress.

I enjoy sharing this Lemon Coconut Cake Recipe because it’s easy to follow and yields such a satisfying result. Friends and family always ask for seconds, which makes it even more rewarding to bake.

If you’re looking for a simple yet flavorful cake, give this Lemon Coconut Cake Recipe a try you won’t regret it. I hope you enjoy making and eating it as much as I do!

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