Lemon Coconut Cake

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Craving a cake that perfectly blends zesty citrus with tropical sweetness?

This Lemon Coconut Cake is just what you need!

A light, fluffy lemon coconut sponge is layered with homemade lemon curd and coated with desiccated coconut for delightful texture and an extra burst of coconut flavour.

Finished with a creamy, citrusy lemon buttercream, an elegant coconut rim, and a vibrant lemon curd centre, this cake is a true showstopper.

Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress!

this recipe

Why you’ll like this lemon coconut cake recipe

• Bright, Refreshing Flavours: The combination of zesty lemon and tropical coconut creates a deliciously refreshing flavour profile.
• Moist, Tender Texture: The desiccated coconut in the sponge ensures a moist, tender crumb that melts in the mouth.
• Creamy Lemon Buttercream: The frosting is smooth, citrusy, and perfectly balances the sweetness of the cake.
• Easy Yet Impressive: Despite looking like a showstopper, the recipe is straightforward, with clear steps that anyone can follow.
• Versatile for Any Occasion: Whether for birthdays, celebrations, or just because, this cake can brighten any table.

My go-to favourites

2D Piping Tip

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Cake Turntable

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8-Inch Acrylic Cake Board

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7-inch baking pan with loose base

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Ingredients in this lemon coconut cake

At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

• Eggs: Provide structure and moisture to the cake. I use large eggs in this recipe, each egg is around 60 g, without shell.
• Unsalted Butter: Helps create a soft, tender crumb through creaming with sugar. Make sure it is in room temperature, soft but not greasy.
• Caster Sugar: Sweetens the cake and helps create a light, airy texture when beaten with butter. I use caster sugar because it has finer coarse, meaning dissolves quickly in the batter.
• Cake Flour: Has a lower protein content, creating a softer, more tender cake. You can use all purpose flour, please be mindful the texture might not be as soft as cake flour.
• Lemon Zest: Adds a burst of fresh, aromatic citrus flavour. It’s better to grate it just before adding into the batter to preserve the freshness.
• Coconut Milk: Provides moisture and a subtle coconut flavour, making the cake moist. If you want to use low-fat one, it works fine.
• Fresh Lemon Juice: Enhances the citrus flavour and adds acidity, which helps balance the sweetness. Please use the freshly squeeze one and try to avoid the juice from the bottle.
• Lemon Extract: Boosts the lemon flavour without adding excess moisture.
• Baking Powder: A leavening agent that helps the cake rise, creating a light and fluffy texture.
• Baking Soda: Works with the acidity of the lemon juice to provide an additional rise.
• Salt: Essential ingredient in almost every recipe, it balances the sweetness and enhances the overall flavour.
• Desiccated Shredded Coconut: Adds texture, a boost of coconut flavour, and helps keep the cake moist. I use the unsweetened one to avoid the cake turns out overly sweet.

How to make the lemon coconut cake

1. Place a sieve on a medium mixing bowl.
2. Add the dry ingredients, flour, baking powder, baking soda and salt.
3. Sift all together to remove the lumps and aerate them.
4. Give the mix a good stir to make sure they are evenly combined.

5. Add the softened butter in a mixing bowl of a stand mixer fitted with a paddle attachment. You can use handheld mixer, of course.
6. Beat the butter at medium speed until creamy.
7. Add the sugar.
8. Continue to beat until pale and fluffy.

9. Add the eggs, one at a time, mixing well after each addition,
10. Keep the mixer on while adding the eggs until adding the last one.
11. Stop and scrape down the bowl after adding the eggs to make sure nothing stick onto the mixing bowl.
12. Mix in the lemon extract.

13. Add lemon juice.
14. Add zest of a lemon.
15. Mix until these three citrus ingredients just combined.
16. Ready the coconut milk.

17. Gradually add the dry ingredients mix and coconut milk alternately into the batter, starting and ending with the dry mix.
18. Add half of the coconut milk. Mix gently after each addition to keep the batter smooth and avoid over mixing.
19. Ending with the dry ingredients mix.
20. Once both ingredients are all added, give the mixture a gently mix until just combined. It doesn’t matter if the batter is not fully well mixed. We will finish it by hand in the next step.

21. Remove the mixing bowl from the stand mixer.
22. Add in the desiccated coconut.
23. Gently fold-in the desiccated coconut using a silicone spatula. As you fold, make sure to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
24. You’ll know it’s ready when there are no traces of flour remaining.

25. Weigh the batter using a kitchen scale, the total weight of it is 1220 grams.
26. Divide the batter evenly between the prepared pans, each pan has 610 grams batter.
27. Smooth the tops to have an even baking.
28. Bake in a preheated oven at 170°C fan (350℉) for 35 – 40 minutes, or until a skewer comes out clean. For your reference, mine took 38 minutes.

29. Once the cakes are done, let them cool in the pans for 15 minutes.
30. When they’re cool enough to handle, remove them from the pans.
31. Peel off the parchment paper.
32. Let them cool completely on a wire rack. Then they will be ready to be decorated!

Tips for making the BEST lemon coconut cake

• Use Fresh Lemons: Fresh lemon juice and zest give the best citrus flavor. Avoid bottled lemon juice for this recipe.
• Room Temperature Ingredients: Make sure butter, eggs, and coconut milk are at room temperature. This ensures a smooth, well-incorporated batter.
• Properly Cream the Butter and Sugar: Beat the butter until creamy first, then add sugar and continue beating until pale and fluffy. This creates a light, airy sponge.
• Alternate Dry and Wet Ingredients: Add the dry mix and coconut milk alternately, starting and ending with the dry mix. This prevents over mixing and keeps the cake tender.
• Don’t Over mix the Batter: Once the dry ingredients are just combined, stop mixing. Over mixing can result in a dense, tough cake.
• Check the Cake for Doneness: Bake until a skewer inserted in the centre comes out clean. Don’t over bake, or the cake may become dry.
• Generously Coat with Desiccated Coconut: Press the desiccated coconut gently around the sides of the cake for extra coconut flavour and a beautiful look.

How to serve lemon coconut cake

• Bring to Room Temperature: If stored in the fridge, let the cake sit at room temperature for about 30 minutes before serving. This ensures the cake is soft, and the flavours are at their best.
• Clean, Neat Slices: Use a sharp, serrated knife for clean slices. Wipe the knife with a warm, damp cloth between cuts for perfect presentation.
• Pairing Suggestions: This cake pairs wonderfully with a cup of tea (like Earl Grey or chamomile) or a glass of refreshing lemonade.
• Perfect for Special Occasions: Display it on a cake stand for a beautiful presentation if serving at a party.

How to store lemon coconut cake

• Room Temperature (Short Term): If you plan to finish it within a day, you can store the cake at room temperature. Cover it with a cake dome or an airtight container to keep it fresh.
• Refrigerator (Longer Storage): Store any leftover cake in an airtight container in the fridge for up to 4-5 days. Let the cake come to room temperature before serving for the best texture.
• Freezer (Longer Storage): If you want to store the cake for a longer period, you can freeze it before the cake is frosted. Wrap the cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months. To serve, thaw the cake in the fridge overnight and bring it to room temperature before frosting.

Check out the video tutorial

Frequently Asked Questions

More recipes you might like

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Did you make this recipe?

Let me know if you try out this recipe – I love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below!

Lemon Coconut Cake

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• Author: Bakabee
• Prep Time: 40
• Chilling Time: 2 hrs
• Cook Time: 35
• Total Time: 3 hrs 15 mins
• Yield: 1 x 2-layered 7-inch cake 1x
• Category: afternoon tea, desserts, celebration
• Method: bake
• Cuisine: Western

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Description

This Lemon Coconut Cake is a delightful blend of zesty lemon and tropical coconut flavours. The light, fluffy lemon coconut sponge is layered with a tangy homemade lemon curd and coated in creamy lemon buttercream frosting. Finished with a coating of desiccated coconut, this cake is a true citrus delight that’s fresh, moist, and simply irresistible.

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Ingredients

Scale 1x2x3x

For the cake batter:

• 4 eggs
• 220 g unsalted butter
• 170 caster sugar
• 260 g cake flour
• Zest of a lemon
• 200 ml coconut milk
• 30 ml fresh lemon juice
• 1 tsp lemon extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 100 g desiccated shredded coconut

For the lemon buttercream frosting:

• 170 g unsalted butter
• 440 g icing sugar
• 1/2 tsp lemon extract
• A pinch of salt
• 35 ml lemon juice
• 3 tbsp double cream

For the lemon curd (makes 380 g of curd):

• 2 eggs + 5 egg yolks
• 115 g caster sugar
• 118 ml lemon juice (about 3 medium lemons)
• Zest of a lemon
• 60 g cold butter

Decoration:

• Shredded desiccated coconut
• Lemon curd
• Lemon buttercream piping

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Instructions

Preparation

1. Preheat the oven to 170°C fan (350℉). Line two 7-inch cake pans with parchment paper.

Make the Lemon Coconut Sponge

1. In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
2. In a stand mixer, beat the butter until creamy. Add the sugar and continue beating until pale and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stop and scrape down the bowl as needed.
4. Mix in the lemon extract, lemon juice, and lemon zest until combined.
5. Alternately add portions of the flour mixture and coconut milk to the batter, starting and ending with the flour.
6. Gently fold-in the desiccated coconut using a silicone spatula.
7. Divide the batter evenly between the prepared pans. Smooth the tops and bake for 35-40 minutes, or until a skewer comes out clean.
8. Let the cakes cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.

Make the Homemade Lemon Curd

1. In a heatproof bowl, whisk together eggs,  egg yolks, sugar, lemon juice, and lemon zest.
2. Set the bowl over a pot of simmering water, stirring constantly until thickened (about 8-10 minutes).
3. Push the cooked lemon curd through a sieve. 
4. Remove the sieve and stir in the cold  butter until smooth. 
5. Store it in a glass container. Allow it to cool completely before storing in a refrigerator.

Make the Lemon Buttercream Frosting

1. Mix the salt and icing sugar in a bowl.  Set aside.
2. In a stand mixer, beat the butter until creamy and pale.
3. Add the icing sugar mixture gradually, mixing until fully combined. 
4. Mix in lemon juice, lemon extract, and double cream. Beat until smooth and fluffy.
5. Load the buttercream into a piping bag and secure with an icing bag tie. Store in the refrigerator until you assemble the cake.

Assemble the Cake

1. Level the cooled cakes using a serrated knife.
2. Spread a layer of  buttercream frosting on one cake.  Then pipe a rim of buttercream around the cake’s edge, creating a well to contain the curd.  
3. Spread lemon curd generously, inside the buttercream rim.
4. Sprinkle desiccated shredded coconut on top. 
5. Place the second layer on top, facing down (bottom up).
6. Crumb coat the entire cake with lemon buttercream frosting.
7. Chill the cake for 30 minutes to set. 
8. Now coat the whole cake with a generous layer of buttercream frosting.  Smooth out the sides with a dough scraper and the top with an angled offset spatula to make the cake look neat.
9. Gently press desiccated coconut around the sides of the cake, using a cupped hand and brushing away the excess.
10. Decorate as desired (see my choice on the video) and serve!

Equipment

2D Piping Tip

Buy Now →

7-inch baking pan with loose base

Buy Now →

8-Inch Acrylic Cake Board

Buy Now →

Cake Turntable

Buy Now →

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Notes

• Watch my video tutorial here to see how easy it is to make.
• The total weight of the batter is around 1220 g, 610 g / pan.
• The lemon curd recipe can make around 380 g.

Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛

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