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Coconut Lemon Cake

March 22, 2016 by GG 12 Comments

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Coconut Layer Cake
Coconut lemon Layer Cake
Coconut Lemon Layer Cake

Coconut Lemon Cake is an easy recipe for a from-scratch layer cake. A homemade coconut buttercream dusted with flaked coconut surrounds moist cake layers.

coconut cake with shredded coconut on cake stand

Coconut Lemon Layer Cake

Our homemade coconut cake recipe is the perfect ending to any meal, especially an Easter or springtime celebration. When you say coconut cake with lemon filling you can’t help but think of springtime!

This easy coconut cake recipe bakes up into moist decadent layers with the perfect balance of coconut flavoring. A homemade coconut frosting and flaked coconut surround a tangy lemon filling.

Lemons arranged in a group

Coconut and lemon are such a classic flavor combination and our tangy lemon filling making every bite a taste of deliciousness!

Every bite of this flavorful extra moist coconut cake recipe will make your taste buds dance!

It’s time to bake up our simple coconut cake recipe. Trust me when I say, it will be a fabulous ending to your spring time meal.

Swirls of Flavor Recipe Tips

  • Spread raspberry preserves between the layers before adding the filling
  • Be sure to measure your flour correctly! Spoon flour into measuring cup and then level with the flat side of a knife
  • For a double citrus flavor, stir orange zest into the filling

Coconut Cake FAQ’s

Should you refrigerate coconut cake?

A coconut cake frosted with a buttercream frosting does not need to be refrigerated. It will stay fresh at room temperature for about 3 days.

How long does coconut cake last in the refrigerator?

Loosely cover the cake before putting it in the refrigerator. The cake should last about 5 days when stored in the refrigerator.

What flavor goes with coconut cake?

Flavors that pair well with coconut cake include:

  • Chocolate
  • Lemon
  • Lime
  • Orange
  • Pineapple
  • Raspberry
  • Strawberry

coconut lemon cake on cake stand with slice out

How to make a coconut layer cake

  1. Preheat your oven to 350F and then grease and flour cake pans. Line bottoms of cake pans with parchment pper
  2. In a bowl, combine flour, baking powder, salt and baking soda
  3. Beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.
  4. Beat in eggs until blended.  
  5. With mixer on low add flour mixture and coconut milk, alternately, until blended.
  6. Add vanilla and coconut extracts and coconut extract and beat until batter is fluffy.
  7. Spread batter into prepared pans and bake 45 minutes.
  8. Cool cakes 10 minutes in pans then transfer to wire racks, remove parchment paper, and cool completely.
  9. To make the frosting, beat 1 1/2 cups butter until smooth.
  10. Slowly add confectioners’ sugar and beat until blended.
  11. Stir in milk, vanilla extract and coconut extract and beat until light and fluffy.
  12. In a bowl, stir together 1/2 cup frosting and lemon curd until blended.
  13. Place one cake layer on serving dish and top with lemon filling.
  14. Place second cake layer on top and frost top and sides of cake the sprinkle with shredded coconut.

Ingredients you will need to make this recipe

  • Flour
  • baking powder
  • salt
  • baking soda
  • butter
  • granulated sugar
  • large eggs
  • coconut milk
  • vanilla extract
  • coconut extract
  • confectioners’ sugar
  • milk
  • lemon curd
  • shredded coconut

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Our Easter Egg Coconut Cupcakes are the perfect ending for your Easter celebration this year. Easy homemade coconut cupcakes topped with a homemade coconut buttercream frosting are decorated with shredded coconut and malted milk robin egg candy. Big and little kids will all love these easy coconut cupcakes!
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I make commissions for purchases made through links in this post.

4.15 from 14 votes
Coconut Lemon Cake is a homemade coconut cake topped with coconut buttercream and flaked coconut. A tangy lemon filling makes every bite heaven!
Print
Coconut Lemon Layer Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Coconut Lemon Cake is an easy homemade coconut cake recipe topped with coconut buttercream and flaked coconut. A tangy lemon filling makes every bite a taste of heaven!

Course: Dessert
Cuisine: American
Keyword: coconut cake, coconut cake with lemon filling, coconut lemon cake
Servings: 16
Calories: 525 kcal
Author: Gwynn Galvin
Ingredients
CAKE
  • 2 1/3 cups flour
  • 1 Tbs.+ 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup (1 stick) butter, ,at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 can (14 ounces) coconut milk
  • 1 tsp. vanilla extract
  • 2 tsp. coconut extract
FROSTING & FILLING
  • 1 1/2 cups (3 sticks) butter ,at room temperature
  • 3 cups confectioners' sugar
  • 2 Tbs. milk
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1/4 cup lemon curd
  • 2 cups shredded coconut
Instructions
CAKE
  1. Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.
  2. Combine flour, baking powder and salt in bowl and reserve.
  3. With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.
  4. Add eggs and beat until blended.
  5. Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.
  6. Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.
  7. Transfer batter to prepared pans.

  8. Bake 45 minutes or until toothpick inserted in centers of cakes come out clean.

  9. Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.
FROSTING & FILLING
  1. With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.
  2. Gradually add confectioners' sugar beating until blended.
  3. Add milk, vanilla extract and coconut extract and beat until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally.
  4. Combine 1/2 cup frosting and lemon curd in a small bowl, stirring until blended.
  5. Place one cake layer on serving dish. Top with lemon filling. Top with remaining cake layer and frost top and sides of cake with frosting. Sprinkle with shredded coconut.
Nutrition Facts
Coconut Lemon Layer Cake
Amount Per Serving
Calories 525 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 19g119%
Cholesterol 94mg31%
Sodium 482mg21%
Potassium 77mg2%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 48g53%
Protein 4g8%
Vitamin A 784IU16%
Vitamin C 1mg1%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
First Published: February 21, 2018… Last Updated: January 11, 2021

 

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Filed Under: Cakes and Cupcakes, Desserts, Easter, Entertaining, Mother's Day, Sunday Supper

Reader Interactions

Comments

  1. DR

    April 15, 2019 at 1:58 pm

    4 sticks of butter in the cake! whoa!

  2. GG

    April 15, 2019 at 2:10 pm

    Hi Donna, the cake itself only has one stick of butter in it, which is just a half cup. The frosting is where the remaining three sticks of butter are. If you are not comfortable with that amount, feel free to halve the frosting and give the cake a “naked frosting” look, which is quite trendy! For me, I prefer to use real food ingredients and make my cakes and frostings from scratch. Thanks for stopping by Swirls! Have a delicious day, Gwynn

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Welcome to GG’s kitchen!

Hi there, I'm Gwynn, also known to many as GG, the creator of Swirls of Flavor. Welcome to my kitchen where delicious memories are made. My passion is bringing people together through food. I create easy, family friendly recipes made with fresh, simple ingredients that are perfect for a busy lifestyle. So come on in and gather round the table. It's time to Cook, Share and Savor the Moments together. Read more...

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