Description
This Lemon Coconut Cake is a luscious, show-stopping dessert that combines light, fluffy coconut cake layers with tangy homemade lemon curd and a rich cream cheese frosting. Enhanced with both coconut milk and buttermilk for outstanding flavor and moistness, each bite is balanced with the perfect hint of citrus and sweetness, topped with toasted coconut and fresh lemon slices for an impressive finish.
Ingredients
Units
Scale
Cake
- 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)
Cream Cheese Frosting
- 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
Topping/Garnish
- Toasted (or untoasted) sweetened shredded coconut
- Lemon slices for garnish
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, and grease the parchment again to ensure the cakes release seamlessly after baking.
- Combine Dry Ingredients: In a large bowl, whisk together sifted cake flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl or measuring cup, combine coconut milk and buttermilk. Set aside.
- Cream Butter & Sugars: Using a stand or hand mixer fitted with a paddle, beat the softened butter until smooth and creamy (about 1 minute). Add both granulated and brown sugars and continue to beat on high speed for 3-4 minutes until well creamed, scraping the sides of the bowl as needed.
- Add Eggs and Extracts: With the mixer on low, add the eggs one at a time, then add the vanilla extract (and coconut extract if using). Beat until fully incorporated, scraping the bowl as needed.
- Combine Wet & Dry Mixtures: With the mixer on low, add the dry ingredients in three batches, alternating with the milk mixture. Mix each addition until just incorporated, being careful not to overmix. Use a whisk to break up any large lumps if needed. Gently fold in the shredded coconut; batter will be lumpy.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 22-25 minutes, rotating halfway, until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans on a wire rack before removing and assembling.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth (about 2 minutes). With the mixer on low, add confectioners’ sugar, 1 tablespoon milk or cream, vanilla extract, and a pinch of salt. Increase to high and beat for 3 minutes until fluffy. Add another tablespoon of milk/cream to thin if desired.
- Assemble the Cake: Use a serrated knife to slice a thin layer off the tops of the cakes to create flat surfaces. Place the first layer on a serving platter. Cover with a thin layer of frosting and half the lemon curd. Add the second cake layer, repeat with frosting and remaining lemon curd. Top with the last cake layer and spread the remaining frosting over the top and sides of the cake.
- Garnish and Set: Decorate the top with shredded coconut (toasted if preferred) and fresh lemon slices. Chill the cake in the refrigerator for at least 45 minutes before slicing to ensure stability.
- Serve: Slice using a sharp knife, serve, and enjoy the delightful combination of coconut and lemon!
Notes
- Make Ahead: Cake layers and frosting can be made a day ahead; store cake layers covered at room temperature and frosting in the fridge.
- Freezing Instructions: Frosted cake can be frozen whole for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
- Flour Substitution: Do not use all-purpose flour in place of cake flour to avoid a dense texture. Use a homemade cake flour substitute if needed (mix all-purpose flour and cornstarch at the right ratio).
- Milk Options: Full-fat canned coconut milk is recommended for best flavor and moisture. For buttermilk, a DIY version can be made using milk and vinegar or lemon juice.
- Flavor Variations: For more lemon flavor, add the zest of 1 lemon to the cake or frosting. For extra coconut flavor, use coconut extract in the cake and/or frosting.
- Sheet Cake Option: Batter can also be baked in a 12×17-inch half sheet pan (bake ~20 mins) or a 9×13-inch pan (bake 40-45 mins).
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 550
- Sugar: 48g
- Sodium: 190mg
- Fat: 29g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
