★★★★★

Lemon Coconut Cake

The very Best From Scratch Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!

The very best, from scratch, Lemon Coconut Cake recipe #coconut #cake #lemon #creamcheesefrosting

This time of year, all food bloggers are focused on chocolate, peppermint, and egg nog recipes. I get it. I’ve shared quite a few this season already myself.

But you know what I adore as well during the holiday season?

Coconut

Give me ALL the coconut desserts. Maybe because it looks like soft fluffy snow? Or maybe because when added to the top of this gorgeous Lemon Coconut Cake it becomes the most delicious thing you’ve ever eaten. <—my friend Lois’ words, not mine, after taking a bite of this cake

Do you have favorite holiday traditions? Do you make the same recipes year after year? I know in my family, we do. But, I also try to add in some fun additions, whether it be a new cookie, or flavor of fudge. And now, I’ll be making this Lemon Coconut Cake recipe EVERY year. Mark my words.

Coconut Cake with lemon curd and cream cheese frosting

How to make a Lemon Coconut Cake

Prepare your 9 inch baking pans by spraying them with non-stick baking spray, or lightly greasing them and sprinkling with flour. I also line the bottom with a piece of parchment paper (you can purchase already cut cake pan parchment circles too on Amazon). These are a huge time saver, and it ensures that every homemade cake will flip out of the pan perfectly.

I also use Wilton bake even strips on my pans to get perfect even layers, where I don’t need to slice off the dome tops. These work so well, and last a very long time!

Preheat oven to 350 degrees F.

In a small bowl, whisk together the room temperature egg whites with 1/4 cup of the milk until combined. Set aside.

In a large bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes, on medium speed. Scrape down the sides of the bowl as needed. 

Slowly add in dry ingredients and mix until combined. Fully beat in egg white mixture. Finally, beat in the remaining milk and allow to blend for about 3 minutes, scraping down sides of the bowl.

Fold in your shredded coconut. 

Pour batter evenly into two prepared pans and bake for about 26-28 minutes. Remove from oven and cool completely on a wire rack.

For the frosting, beat butter and cream cheese for 3 minutes using a whisk attachment. Add in powdered sugar, vanilla extract, and heavy cream. Beat an additional 4-5 minutes, until light and fluffy.

To assemble the cake, place one layer of cake on a cake stand. Spread about 1 cup of lemon curd or lemon pie filling on top of cake. I love using this Homemade Lemon Curd recipe (especially since I have all the egg yolks from making today’s cake)!

Add frosting on top of the lemon curd, repeat layers. Spread cream cheese frosting around the edges of the cake. Using your hands, press handfuls of shredded sweetened coconut into the frosting. 

Refrigerate this lemon coconut cake until ready to serve. Slice and enjoy!

Lemon Coconut Cake with Cream Cheese Frosting #fromscratch

Looking for MORE Homemade Coconut Cake Recipes

You’ve come to the right place. I’ve got this Coconut Cake recipe from scratch. Traditional. Classic. Seriously THE BEST coconut cake. Ever. Nuff said.

Some people LOVE Coconut Cream Cake recipes. My recipes uses sweetened condensed milk, but you could also substitute coconut milk or coconut cream instead.

One of the easiest cakes to make! The pudding added to the top of the warm cake makes this so moist and delicious. Add some Cool Whip and toasted coconut and this Coconut Pudding Cake will be gone in no time!

These Lemon Coconut Cupcakes are from scratch and filled with sweet lemon curd. Topped with a creamy lemon frosting and shredded coconut, your family will beg for the recipe on Easter!

Want more lemon flavor?

Try baking this Lemon Cake with Creamy Filling and Lemon Curd. It’s my copycat version of Olive Garden’s Lemon Crumb Cake, and it’s fantastic.

This Copycat Starbucks Lemon Loaf is even better than the real thing. Why? Because you can eat a whole loaf without having to explain it to the person behind the counter!

Tart and Sweet this Lemon Pound Cake is everything you’re craving!

Lemon Curd Coconut Cake recipe with cream cheese frosting

What food will you be serving this holiday?

With Ibotta, you can earn a little cash back to make the season even merrier!

I’ll be serving our favorite Gingerdoodle Cookies, Macaroni and Cheese, and Lemon Meringue Fudge.

The Best Cream Puff Cake recipe featuring a fluffy crust, easy vanilla filling, and of course, chocolate. You’ll love this homemade version of a cream puff!

Happy holidays!!

Stunning, from scratch, Lemon Coconut Cake topped with cream cheese frosting #coconut #cake
Lemon Coconut Cake filled with lemon curd and cream cheese frosting

More Cake recipes

Yield: 16 servings

Lemon Coconut Cake

Prep Time 20 minutes
Cook Time 26 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

The very Best Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!

Ingredients

FOR THE CAKE:

  • 5 large egg whites, room temperature
  • ¾ cup milk
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cup cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup shredded, sweetened coconut

FOR THE FROSTING:

  • ½ cup unsalted butter, softened
  • 2 packages (8 oz each) cream cheese, softened
  • 6 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 2 cups shredded, sweetened coconut
  • 2 cups lemon curd

Instructions

FOR THE CAKE:

  1. Whisk together the egg whites and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

  1. Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!


Nutrition Information:

Yield:

16

Serving Size:

1 slice cake

Amount Per Serving: Calories: 650Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 86mgSodium: 298mgCarbohydrates: 102gFiber: 2gSugar: 81gProtein: 5g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 11, 2018

Comments & Reviews

  1. I made this cake five years ago and it was delicious to me. My cousin, however, was the only one that said the cake dry. I begged to differ . The cake had to be stored in the fridge and I guess that’s the reason why she thought it was dry but it wasn’t. That’s the best cake I ever made and it was delicious.

  2. Hi Aimee, I made this for my dads birthday and he said it was the best cake hes ever had! I just had one issue, when I put the curd on and then tried to frost over it it just totally turned into a mess, curd running over the sides and frosting behind it, pooling around the base. any ideas on how to keep that from happening? Cakes were properly cooled. Thank you!

    1. It sounds like the curd wasn’t thickened enough? I like to put an edge of frosting around the cake, fill with curd, then frost the whole outer cake layers. You could also frost the center, add an extra “edging” of frosting, then fill with curd, add second layer of cake and cover whole cake in remaining frosting.

  3. Made this cake yesterday. Based on the comments, I reduced the powdered sugar in the frosting by 1/4, and added 1 Tbs of fresh lemon juice into the frosting, to add more lemon flavor to the overall cake. 
    The results were great! The cake was moist, and rose very evenly. Huge thumbs up from my party of 7.  Will make it again, May try to play with the base flavor of the cake by adding puréed raspberry or other berry. 

    1. It’s at the end of the blog post. If you made it here to the comments, you went too far!

  4. The flavors are excellent I have just one question..after I spread lemon curd and frosting to the top of the cake it seems that the cream cheese frosting separates from the curd…just wondering if anyone else had this issue and what to do about it?

    1. The lemon curd and frosting aren’t blended together, so I’m not sure what you mean by them “separating.”

  5. Sorry. I tried this cake and although the flavors were good, the texture was off. It was more like a dense pound cake and the frosting was very thin and too sweet…. and I’m an experienced baker… 

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