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 youโre celebrating a special occasion or simply treating yourself, this cake is sure to impress!
Why youโll 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.
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7-inch baking pan with loose base
Buy Now โTips 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. Donโt 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
Yes, you can use store-bought lemon curd for convenience, but homemade lemon curd has a fresher, more vibrant flavour.
Absolutely! You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature. Decorate the next day.
For the best texture, use desiccated coconut, which is finer and unsweetened. If using sweetened shredded coconut, the cake may be sweeter.
You can use regular milk, but coconut milk adds a richer flavour and keeps the cake moist.
This can happen if the batter is over mixed, or if the butter and sugar werenโt properly creamed. Make sure all ingredients are at room temperature for the best results.
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Lemon Coconut Cake
- 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
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 thatโs fresh, moist, and simply irresistible.
Ingredients
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
Instructions
Preparation
- Preheat the oven to 170ยฐC fan (350โ). Line two 7-inch cake pans with parchment paper.
Make the Lemon Coconut Sponge
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, beat the butter until creamy. Add the sugar and continue beating until pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stop and scrape down the bowl as needed.
- Mix in the lemon extract, lemon juice, and lemon zest until combined.
- Alternately add portions of the flour mixture and coconut milk to the batter, starting and ending with the flour.
- Gently fold-in the desiccated coconut using a silicone spatula.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 35-40 minutes, or until a skewer comes out clean.
- 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
- In a heatproof bowl, whisk together eggs,ย egg yolks, sugar, lemon juice, and lemon zest.
- Set the bowl over a pot of simmering water, stirring constantly until thickened (about 8-10 minutes).
- Push the cooked lemon curd through a sieve.ย
- Remove the sieve and stir in the coldย butter until smooth.ย
- Store it in a glass container. Allow it to cool completely before storing in a refrigerator.
Make the Lemon Buttercream Frosting
- Mix the salt and icing sugar in a bowl.ย Set aside.
- In a stand mixer, beat the butter until creamy and pale.
- Add the icing sugar mixture gradually, mixing until fully combined.ย
- Mix in lemon juice, lemon extract, and double cream. Beat until smooth and fluffy.
- 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
- Level the cooled cakes using a serrated knife.
- Spread a layer ofย buttercream frosting on one cake.ย Then pipe a rim of buttercream around the cakeโs edge, creating a well to contain the curd.ย ย
- Spread lemon curd generously, inside the buttercream rim.
- Sprinkle desiccated shredded coconut on top.ย
- Place the second layer on top, facing down (bottom up).
- Crumb coat the entire cake with lemon buttercream frosting.
- Chill the cake for 30 minutes to set.ย
- Now coat the whole cake with a generous layer of buttercream frosting.ย Smooth out the sides with a dough scraper and the top with an angled offset spatula to make the cake look neat.
- Gently press desiccated coconut around the sides of the cake, using a cupped hand and brushing away the excess.
- Decorate as desired (see my choice on the video) and serve!
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 youโll love this! Enjoy and keep baking! ๐
