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 and lemon are a classic flavor combination and our tangy lemon filling making every bite a taste of heaven!
Coconut Lemon Layer Cake Recipe
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 lemon 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.
Every bite of this flavorful extra moist coconut cake will make your taste buds dance! A simple coconut cake recipe that’s a fabulous ending to your spring time meal.
Recipe featured in Meal Plan Monday and Weekend Potluck
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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
Easter Dinner Recipes
What’s on your holiday table for dinner? May I recommend some easy dinner recipes that will delight your guests this spring? 
Kick off your feast with Strawberry Baby Greens Salad with Buttery Spiced Pecans & Strawberry Basil Balsamic Vinaigrette. A refreshing baby greens salad with pecans that lend just the right amount of spice and a strawberry basil balsamic vinaigrette that sweetly coats the delicate salad greens and fruit.
Onto the main course! Your dinner will be a true feast when you serve Panko Crusted Beef Rib Roast, a rib roast with a seasoned panko crust roasted to perfection.
Buttery Green Beans With Glazed Pecans are sautéed with red onion and garlic, simmered in white wine, and then tossed with buttery goodness and crowned with glazed pecans. The green beans are all dressed up and ready to party!
Slices of potatoes are gently boiled in a shallot cream mixture and then layered with cheese and baked to a cheesy, creamy perfection in our Golden Potatoes Au Gratin recipe.
Baby carrots simmer in honey with a hint of cinnamon and crystallized ginger for a sweet side dish. Gingered Cinnamon Honey Glazed Carrots will be a favorite vegetable recipe for holidays and all year long too!
No-Bake Raspberry Lemon Thyme Tartlets are a no-fuss quick and easy dessert that will dress up your holiday and springtime table. The flavors of juicy sweet raspberries, mouth puckering lemons and fresh herbs all remind me that spring has sprung!
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!
- 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
- 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
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Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.
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Combine flour, baking powder and salt in bowl and reserve.
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With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.
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Add eggs and beat until blended.
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Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.
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Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.
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Transfer batter to prepared pans and bake 45 minutes or until toothpick inserted in centers of cakes come out clean.
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Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.
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With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.
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Gradually add confectioners' sugar beating until blended.
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Add milk, vanilla extract and coconut extract and beat until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally.
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Combine 1/2 cup frosting and lemon curd in a small bowl, stirring until blended.
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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.
4 sticks of butter in the cake! whoa!
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