Can I make this cake with all-purpose flour instead of cake flour?

I strongly recommend sticking with cake flour for this recipe. All-purpose flour contains more protein which will result in a denser, heavier cake. If you're in a pinch, you can make a cake flour substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch, then sifting them together several times to incorporate air.

How far in advance can I make the components of this cake?

You can bake the cake layers up to two days ahead and store them tightly wrapped at room temperature. The lemon curd can be made up to a week ahead and kept refrigerated. I recommend making the frosting the day you plan to assemble the cake for the best texture, but you can make it a day ahead if needed.

My coconut milk has separated in the can. What should I do?

This is completely normal! Simply empty the can into a bowl and whisk until smooth before measuring. Make sure it's at room temperature before adding to your batter for the best results.

Can I turn this into cupcakes instead?

Absolutely! This batter makes excellent cupcakes. Fill your liners about 2/3 full and bake at the same temperature for about 18-20 minutes. Once cooled, core the centers, fill with lemon curd, and top with the cream cheese frosting and a sprinkle of coconut.

Luscious Lemon Coconut Cake Recipe

Name: Luscious Lemon Coconut Cake Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 4 h
Cuisine: American
Ingredients: 3 cups (315g) sifted cake flour (spooned & leveled)*; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (120ml) canned coconut milk, at room temperature*; 1/2 cup (120ml) buttermilk, at room temperature*; 1 1/2 cups (340g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 5 large eggs, at room temperature; 1 tablespoon (15ml) pure vanilla extract; Optional: 1 teaspoon coconut extract; 6 ounces sweetened shredded coconut (about 2 loosely packed cups); 1 1/2 cups homemade lemon curd (see recipe); 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (113g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners’ sugar; 2 tablespoons (30ml) coconut milk or heavy cream; 1 teaspoon pure vanilla extract; Pinch salt; Toasted (or untoasted) sweetened shredded coconut; Lemon slices for garnish

This Lemon Coconut Cake is an absolute dream for anyone who loves the bright zing of lemon paired with tropical coconut flavors. With three perfectly moist layers, tangy lemon curd filling, and a silky cream cheese frosting, this cake strikes the perfect balance between refreshing and indulgent. It’s impressive enough for special occasions but straightforward enough that you can tackle it even on a regular weekend when you’re craving something truly special.

Why You’ll Love This Recipe

Perfect Flavor Combination: The tropical coconut and zesty lemon create a match made in dessert heaven – it’s like sunshine on a plate!
Impressive Yet Achievable: While this cake looks like it came from a bakery, the steps are manageable for home bakers of all experience levels.
Versatile Showstopper: Works beautifully for birthdays, Easter, Mother’s Day, or any celebration where you want to wow your guests with something a bit different from the usual chocolate or vanilla.
Make-Ahead Friendly: Components can be prepared in advance, making it perfect for planning around busy schedules.

Ingredients You’ll Need

Cake Flour: Creates that perfect tender, light crumb. The secret to a cake that’s fluffy rather than dense and heavy.
Baking Powder & Baking Soda: The leavening team that gives this cake its perfect rise.
Coconut Milk: Adds authentic coconut flavor and richness. Look for full-fat canned coconut milk for the best results.
Buttermilk: Brings tenderness and a subtle tang that complements the lemon perfectly.
Butter: Provides structure and that unmistakable buttery flavor that makes homemade cakes special.
Granulated & Brown Sugar: The combination gives both sweetness and depth of flavor.
Eggs: Add structure, richness, and help bind everything together.
Vanilla Extract: Enhances all the other flavors in the cake.
Shredded Coconut: Adds wonderful texture and amplifies the coconut flavor throughout.
Lemon Curd: The star of the filling! Bright, tangy, and smooth – it cuts through the sweetness beautifully.
Cream Cheese & Butter (for frosting): Creates a frosting that’s the perfect balance of tangy and sweet.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Coconut Lover’s Version

Amp up the coconut flavor by adding the optional coconut extract to both the cake and frosting. Toast all the coconut before adding to the batter and using as garnish for a deeper, nuttier flavor.

Lemon Enthusiast’s Take

Add lemon zest to the cake batter and the frosting for an extra citrus punch. Consider adding a thin layer of lemon curd on top of the cake before garnishing.

Tropical Paradise

Add 1/2 cup of finely chopped dried pineapple to the cake batter for a tropical twist that complements both the coconut and lemon beautifully.

Celebration Upgrade

Add a splash of champagne in place of 1/4 cup of the buttermilk for a subtle celebratory note perfect for wedding showers or anniversary parties.

How to Make Lemon Coconut Cake

Step 1: Prepare Your Pans

Preheat oven to 350°F. Grease three 9-inch cake pans and line with parchment paper. This extra step ensures your cakes will release perfectly without sticking.

Step 2: Mix Dry Ingredients

Whisk together cake flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine coconut milk and buttermilk.

Step 3: Cream Butter and Sugars

Beat butter until creamy, then add both sugars and beat until light and fluffy—about 3-4 minutes. This creates air pockets essential for a light texture.

Step 4: Add Eggs and Flavorings

Add eggs one at a time, mixing well after each. Stir in vanilla extract (and coconut extract if using), ensuring everything is well combined.

Step 5: Combine Dry and Wet Ingredients

Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Fold in the shredded coconut until just combined.

Step 6: Bake the Cakes

Divide batter evenly between prepared pans and bake for 22-25 minutes, rotating halfway through. The cakes are done when a toothpick inserted in the center comes out clean.

Step 7: Make the Frosting

Beat cream cheese and butter until smooth, then add powdered sugar, coconut milk, vanilla, and salt. Beat until fluffy and spreadable.

Step 8: Assemble the Cake

Level cake layers if needed. Place first layer on serving plate, top with frosting and half the lemon curd. Repeat with second layer, then top with third layer and frost the entire cake.

Step 9: Decorate

Garnish with shredded coconut and lemon slices for a beautiful presentation that hints at the flavors inside.

Pro Tips for Making the Recipe

Room Temperature Ingredients Matter: Make sure butter, eggs, buttermilk, and coconut milk are at room temperature for the smoothest batter and best rise.
Don’t Skip Sifting: Sifted cake flour creates a notably lighter texture in the finished cake.
Careful Mixing: Mix just until ingredients are combined to avoid developing gluten, which can make your cake tough rather than tender.
Rotate During Baking: Turning your cake pans halfway through baking ensures even cooking and prevents hot spots.
Chill Before Cutting: Refrigerate the assembled cake for at least 45 minutes before serving—this helps the layers stay intact when you cut into it.

How to Serve

This cake shines as the star of any dessert table! For the perfect presentation and flavor experience:

Serving Suggestions

Serve slices with a small dollop of extra lemon curd on the plate and a fresh mint leaf for color.

Beverage Pairings

This cake pairs beautifully with:

Earl Grey or chamomile tea
Prosecco or champagne for celebrations
Limoncello for an adult dessert experience
Coconut rum for a tropical happy hour dessert

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered in the refrigerator for up to 4 days. The lemon curd and cream cheese frosting require refrigeration.

Freezing

This cake freezes beautifully! Freeze individual slices or the whole cake (uncut) for up to 2 months. Wrap tightly in plastic wrap, then aluminum foil.

Reheating

Let frozen cake thaw overnight in the refrigerator, then bring to room temperature for about 1-2 hours before serving for the best flavor and texture.

FAQs

Can I make this cake with all-purpose flour instead of cake flour?

I strongly recommend sticking with cake flour for this recipe. All-purpose flour contains more protein which will result in a denser, heavier cake. If you’re in a pinch, you can make a cake flour substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch, then sifting them together several times to incorporate air.
How far in advance can I make the components of this cake?

You can bake the cake layers up to two days ahead and store them tightly wrapped at room temperature. The lemon curd can be made up to a week ahead and kept refrigerated. I recommend making the frosting the day you plan to assemble the cake for the best texture, but you can make it a day ahead if needed.
My coconut milk has separated in the can. What should I do?

This is completely normal! Simply empty the can into a bowl and whisk until smooth before measuring. Make sure it’s at room temperature before adding to your batter for the best results.
Can I turn this into cupcakes instead?

Absolutely! This batter makes excellent cupcakes. Fill your liners about 2/3 full and bake at the same temperature for about 18-20 minutes. Once cooled, core the centers, fill with lemon curd, and top with the cream cheese frosting and a sprinkle of coconut.

Final Thoughts

This Lemon Coconut Cake is truly special—one of those recipes that becomes a tradition for birthdays and celebrations because everyone asks for it again and again. The contrast between the sweet coconut, tangy lemon, and creamy frosting creates a dessert that’s perfectly balanced and completely irresistible. Don’t be intimidated by the multiple components; take it step by step, and you’ll end up with a cake that looks and tastes like it came from a high-end bakery. Give this recipe a try when you want to create a memorable dessert experience that celebrates the joy of homemade baking!