Lemon Coconut Cake – A Refreshing Layer Cake Bursting with Zesty Lemon and Tropical Coconut Flavors

This Lemon Coconut Cake is a stunning dessert that combines the bright, zesty flavor of lemons with the tropical sweetness of coconut. Each layer is filled with a tangy lemon curd and covered in a light and fluffy coconut frosting that’s sprinkled with toasted coconut for an added crunch. Whether it’s for a birthday, special occasion, or just because, this cake will delight all who try it!

Scroll down for the recipe!

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The Inspiration Behind Lemon Coconut Cake

There’s something so refreshing about the combination of lemon and coconut. The tartness of the lemon perfectly balances the sweet, tropical flavor of coconut, making this cake light yet indulgent at the same time. The layers of soft lemon cake, tangy lemon curd, and creamy coconut frosting make every bite irresistible. Plus, the toasted coconut on the outside adds a satisfying texture and nutty flavor.

Why You’ll Love This Cake

This cake is not only beautiful to look at but also bursting with flavor. The lemon flavor shines in both the cake and the lemon curd filling, while the coconut frosting provides the perfect contrast. The toasted coconut adds a delightful crunch and an extra layer of tropical flavor. Whether you're a fan of lemon or coconut, this cake is sure to become one of your favorites!

Nutritional Information (Per Slice, Based on 12 Slices):

• Calories: 540 kcal
• Fat: 34g
• Carbohydrates: 58g
• Protein: 5g
• Sugar: 42g

Perfect for Special Occasions

This Lemon Coconut Cake is ideal for spring or summer gatherings, but it’s also a refreshing choice for birthdays or holidays when you want a light, citrusy dessert. The cake’s beautiful presentation, with its layers of lemon curd and toasted coconut, makes it an impressive centerpiece for any celebration.

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Serving Suggestions and Pairings

Serve this cake on its own, or pair it with a side of fresh berries or a scoop of coconut ice cream for an even more indulgent experience. For a drink pairing, a cold glass of lemonade or a hot cup of tea would complement the bright flavors of the cake perfectly.

Storage and Freezing Tips

Store this Lemon Coconut Cake in an airtight container in the refrigerator for up to 5 days. The lemon curd and cream cheese frosting will keep the cake moist. If you’d like to freeze the cake, wrap individual slices in plastic wrap and place them in a freezer-safe container. To serve, let the cake thaw in the refrigerator overnight and add the toasted coconut just before serving.

Fun Fact: The Magic of Lemon Curd

Lemon curd is a rich, tangy spread made from lemon juice, sugar, eggs, and butter. It has a bright, zesty flavor that complements many desserts. In this cake, it acts as a flavorful filling that adds a burst of lemony goodness between the cake layers. Lemon curd can also be used on toast, scones, or even as a filling for pastries!

Baking Tips for the Best Lemon Coconut Cake

• Zest Before Juicing: Make sure to zest your lemons before juicing them! The zest adds extra flavor to the cake, while the juice provides the perfect tanginess.
• Don’t Skip the Toasted Coconut: Toasting the coconut enhances its flavor and adds a lovely crunch. Watch it carefully while it’s in the oven, as it can burn quickly.
• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before mixing to ensure a smooth batter and frosting.

Optional Variations

• Pineapple Twist: Add a layer of pineapple preserves between the cake layers for a tropical lemon-pineapple flavor.
• Coconut Cream Filling: Replace the lemon curd with coconut cream for a more coconut-centric cake.
• Lime Zest: For a different citrus flavor, substitute the lemon zest with lime zest for a refreshing lemon-lime combination.

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Lemon Coconut Cake Recipe

Ingredients:

For the Cake:

• 2 cups (380g) granulated sugar
• ½ cup (118ml) vegetable oil
• 3 large eggs
• Zest and juice of 2 lemons (1/4 cup lemon juice)
• 1 teaspoon (5ml) lemon or vanilla extract
• ½ cup (118ml) sour cream
• 2 ½ cups (350g) all-purpose flour
• 3 teaspoons (11.2g) baking powder
• 1 teaspoon (5g) salt
• 1 cup (236ml) buttermilk or milk
• 10 ounces lemon curd (1 jar)

For the Frosting:

• 2 cups (240g) sweetened coconut flakes, toasted
• 8 large egg whites
• 1 ½ cups (285g) granulated sugar
• 2 ¼ cups (510g) unsalted butter
• 1 ½ teaspoons (7ml) coconut extract

Instructions:

1. Make the Cake: Preheat the oven to 350°F (175°C). Line three 8-inch round baking pans with parchment paper and grease the sides. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated. Add the zest of 2 lemons and the sour cream, and beat until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, followed by half the buttermilk and lemon juice. Mix on low speed just until combined. Add the remaining dry ingredients and buttermilk, and mix until smooth. Divide the batter evenly among the three prepared pans. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
2. Toast the Coconut: Line a baking sheet with parchment paper and spread the coconut flakes in an even layer. Toast in the preheated oven at 350°F for 5-10 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning. Set the toasted coconut aside to cool.
3. Make the Frosting: Wipe down the inside of a stainless-steel mixing bowl with vinegar to remove any grease. Combine the egg whites and sugar in the bowl and place it over a pot of simmering water. Stir constantly with a whisk until the mixture reaches 140°-160°F, and the sugar has dissolved (test by rubbing a drop between your fingers; it should feel smooth). Transfer the bowl to a stand mixer and whisk on low for 2 minutes, then increase the speed to medium-high and whisk for 5 minutes, until stiff peaks form and the mixture turns glossy. Reduce the speed to medium-low and gradually add the butter, one tablespoon at a time. If the frosting appears curdled, continue mixing until it comes together. Add the coconut extract and mix until smooth. Reserve a handful of toasted coconut for garnish, and grind the rest in a food processor. Stir the ground coconut into the frosting.
4. Assemble the Cake: Level the tops of the cake layers using a cake leveler. Place the first cake layer on a cake board and pipe a dam of frosting around the edge using a large round tip. Spread half of the lemon curd in the center. Add the second layer of cake and repeat with the remaining lemon curd. Place the final cake layer on top. Apply a crumb coat of frosting around the sides and top of the cake. Refrigerate for 20 minutes. Finish frosting the cake and press the toasted coconut into the sides or sprinkle over the top. Pipe rosettes of frosting on the top for decoration, if desired.

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Final Thoughts

This Lemon Coconut Cake is a refreshing and tropical dessert that’s sure to impress! The combination of lemon and coconut is light, tangy, and sweet, making it the perfect cake for spring and summer celebrations. With its beautiful presentation and delicious flavors, this cake will be the star of any dessert table!