Easy Lemon Coconut Cake Recipe
There’s something magical about the combination of zesty lemon and rich coconut in a cake—it’s a perfect balance of tangy and sweet that feels like a tropical escape in every bite.
Ingredients
- For the Cake
- All-Purpose Flour 2 ½ cups: The base of your cake. For a lighter texture, sift the flour before measuring.
- Baking Powder 2 teaspoons: Helps the cake rise beautifully, giving it that fluffy, tender crumb.
- Salt ½ teaspoon: Enhances the flavors and balances the sweetness.
- Unsalted Butter 1 cup, softened: Adds richness and moisture. Let it soften at room temperature for easy mixing.
- Granulated Sugar 1 ¾ cups: Sweetens the cake while contributing to its soft texture.
- Eggs 4, large: Provide structure and richness. Use room-temperature eggs for smoother blending.
- Fresh Lemon Juice ¼ cup: The star ingredient for a bright, tangy flavor.
- Lemon Zest 2 tablespoons: Intensifies the citrusy notes. Use a fine grater or zester for the best results.
- Coconut Milk 1 cup: Adds a subtle creaminess and coconut flavor. Make sure it’s well-shaken before measuring.
- Shredded Coconut 1 cup: Gives the cake texture and a true coconut essence.
- For the Frosting
- Cream Cheese 8 oz, softened: Creates a tangy, creamy base that pairs perfectly with the cake.
- Powdered Sugar 2 ½ cups: Sweetens and thickens the frosting.
- Fresh Lemon Juice 2 tablespoons: Adds a citrusy zing to the frosting.
- Shredded Coconut ½ cup, toasted: Optional but highly recommended for garnishing the top of the cake
Instructions
- Step 1: Prepare Your Equipment
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch round cake pans and line them with parchment paper for easy release.
- Gather all your ingredients and kitchen tools, so everything is ready to go.
- Step 2: Mix the Dry Ingredients
- In a medium mixing bowl, whisk together:
- Flour
- Baking powder
- Salt
- Set the mixture aside.
- Step 3: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Step 4: Add Lemon and Coconut Flavors
- Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually mix in the coconut milk, ensuring the batter stays smooth.
- Step 5: Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet ingredients in three parts, mixing gently between each addition.
- Avoid overmixing—stop as soon as the batter is smooth and no streaks of flour remain.
- Step 6: Fold in the Shredded Coconut
- Using a spatula, gently fold in the shredded coconut for an even distribution of flavor and texture.
- Step 7: Bake the Cakes
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Step 8: Frost the Cake
- Once the cakes are fully cooled, spread a layer of frosting on top of the first cake layer.
- Place the second layer on top and frost the entire cake evenly, using an offset spatula for a smooth finish.
- Decorate with toasted shredded coconut or a few slices of fresh lemon for an elegant touch.
- Pro Tip: If your frosting feels too soft, pop it in the refrigerator for 10-15 minutes before applying—it will spread more easily!
Notes
350 kcal per serving