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

Coconut Cake with lemon curd and cream cheese frosting

Lemon Coconut Cake with Cream Cheese Frosting #fromscratch

Lemon Curd Coconut Cake recipe with cream cheese frosting

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!



  • 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


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



  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.


  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:



Serving Size:

1 slice cake

Amount Per Serving: Calories: 658Total Fat: 26gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 282mgCarbohydrates: 102gFiber: 2gSugar: 82gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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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.

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Posted on December 11, 2018

Comments & Reviews

  1. I’ve made this cake 6 times in past two years and its a hit every time! Thank you for such an awesome recipe. Your lemon curd is amazing! Not sure what everyone else is doing but for me, this recipe is spot on!

  2. 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.

  3. 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.

  4. 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!

  5. 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.”

  6. 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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