This homemade Lemon Coconut Cake has three layers of coconut cake, homemade lemon curd and lemon cream cheese frosting. My favorite Easter dessert!
The classic coconut cake recipe is given a lemon twist, making this Lemon Coconut Cake my ultimate spring obsession.
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In this game called life, I’ve found it doesn’t take all that much to make me happy:
A cup of coffee.
Mint chocolate (umm, this Mint Chocolate Ice Cream Pie IS everything).
Christmas (and everything related to it).
Friends (the real kind of the TV show kind).
Cake. (I mean, I’m certainly partial to this Lemon Coconut Cake, buuut, I love it all. This Berry Naked Cake? This Carrot Spice Cake? Give me a slice of any and all.)
I could go on and on, but I’ll spare you. The gist of it is that’s it’s all about the little things in life.
Speaking of the little things, I was reading in a magazine (yes, magazines make me extremely happy) that the cake/cupcake fad was on its way out, soon to be replaced with designer donuts.
Don’t get me wrong, I l-o-v-e a good donut (cue these coconut lemon donuts). However, I just don’t see the cake and cupcake trend leaving us anytime soon. While I foresee donuts doing well in this foodie age, I think it’s a little presumptuous to think the food-loving-people of this world can’t love both cupcakes and donuts.
I’m definitely more of a cupcake and cake girl than a donut girl, and if forced to choose I’d for sure leave the donut and take the cupcake (#wordstoliveby). But let’s just hope being forced to pick a side isn’t going to happen anytime soon.
Truthfully, whether it’s a donut, a cupcake or a slice of cake, if there’s lemon, coconut or some kind of combination of the two involved, I’ll eat it no matter what.
Jokes aside, this truly is one of (if not the) best Lemon Coconut Cake recipes around. It’s three layers of coconut cake filled with homemade lemon curd and topped with a tangy lemon cream cheese frosting.
It’s like sunshine in cake form. Like Tahiti in a slice. Like summer in a bite. Like…I’ll stop.
Between the rich coconut cake and the tangy lemon curd, this cake is the epitome of Easter and spring. If you’re looking for a new Easter dessert, definitely try this out. I don’t think you’ll be disappointed.
Lemon Coconut Cake Tips & Tricks:
- Despite the 3 layers in this coconut lemon cake, this truly is an easy lemon cake recipe. I know it might seem daunting, especially with the list of ingredients, but the steps are all extremely straightforward.
- Make sure to read the recipe entirely before beginning. While the recipe is straightforward, it is very helpful to read through it at least once just to give you an idea of what to expect once you start baking.
- I used homemade lemon curd in this recipe (I had just made a batch and wanted to use it up). However, feel free to use store-bought lemon curd! I love Trader Joe’s lemon curd, but any lemon curd would be fine.
Coconut Lemon Cake Decorating Tips:
- So, the big question: How do you toast coconut? You can toast coconut on the stove or toast coconut in the oven (I’ve even heard you can toast coconut in the microwave). I prefer the oven method, because I feel like it toasts the coconut a little more evenly, plus, I’ve burnt stovetop coconut more than I care to admit. 😬
- The most important thing to remember when toasting coconut in the oven (besides not forgetting to take it out) is to use a spatula to mix the coconut around. It helps keep the coconut browning evenly.
- Frost the cake with an offset spatula, then press the toasted coconut onto the sides of the cake. (Take a handful of toasted coconut, then press your hand directly onto the cream cheese frosting. It’s messy, but it’s efficient.)
A few final notes on making a lemon coconut cake from scratch:
- Yes, sift the dry ingredients (it makes the cake texture much lighter and airier).
- Why do you separate the eggs? Because you want to whip the egg whites before adding them to the batter. It makes the cake much lighter. And the cream of tartar is necessary too, because it helps the whites whip properly.
- Oil and butter are used to give the cake both flavor and moisture (we want a moist lemon coconut cake, right??).
- Corn starch + all purpose flour = cake flour.
- Due to the coconut in the cake, it is a bit denser in texture (which is it’s so important to whip the egg whites and sift the dry ingredients) than a traditional white cake. BUT. It’s so rich and flavorful!
My whole heart in this one cake.
If you love cake as much as I do, check out my other recipes:
Berry Vanilla Naked Cake with Lemon Whipped Cream
Vanilla Cake with Strawberry Buttercream
Carrot Spice Cake