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 Lemon Layer Cake
Our homemade coconut cake recipe is the perfect ending to any meal, especially an Easter or springtime celebration.
When you taste a slice of 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.
The crowning glory is the homemade coconut frosting and flaked coconut sthat surround a tangy lemon filling.
This cake has a tender crumb with a delicious coconut flavor and coconut milk adds the perfect moist texture.
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 springtime meal.
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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 a measuring cup and then level with the flat side of a knife
- For a double citrus flavor, stir orange zest into the filling
- Toast the coconut for a more intense and nutty flavor
Substitutions
- Substitute lime curd for the lemon curd
- Substitute flaked coconut for the shredded coconut
Storage
- Leftover cake will stay fresh in the refrigerator for about 5 days when stored in an airtight container
- You can also keep the cake at room temperature, covered, and it will stay fresh for about 3 days.
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
How to make a coconut layer cake
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat your oven to 350F and then grease and flour cake pans. Line bottoms of cake pans with parchment paper
- In a bowl, combine flour, baking powder, salt and baking soda
- Beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.
- Beat in eggs until blended.
- With mixer on low add flour mixture and coconut milk, alternately, until blended.
- Add vanilla and coconut extracts and coconut extract and beat until batter is fluffy.
- Spread batter into prepared pans and bake 45 minutes.
- Cool cakes 10 minutes in pans then transfer to wire racks, remove parchment paper, and cool completely.
- To make the frosting, beat 1 1/2 cups butter until smooth.
- Slowly add confectioners’ sugar and beat until blended.
- Stir in milk, vanilla extract and coconut extract and beat until light and fluffy.
- In a bowl, stir together 1/2 cup frosting and lemon curd until blended.
- Place one cake layer on serving dish and top with lemon filling.
- Place second cake layer on top and frost top and sides of cake the sprinkle with shredded coconut.
Equipment
Ingredients for coconut layer cake
- Flour
- baking powder
- salt
- baking soda
- butter
- granulated sugar
- large eggs
- coconut milk
- vanilla extract
- coconut extract
- confectioners’ sugar
- milk
- lemon curd
- shredded coconut
Recipes with coconut
- Coconut Almond Sugar Cookies
- Coconut Cupcakes
- Coconut Almond Brownies
- White Chocolate Coconut Biscotti from The Monday Box
Coconut Lemon Layer Cake
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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
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Instructions
CAKE
- Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.
- Combine flour, baking powder and salt in bowl and reserve.
- With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.
- Add eggs and beat until blended.
- Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.
- Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.
- Transfer batter to prepared pans.
- Bake 45 minutes or until toothpick inserted in centers of cakes come out clean.
- Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.
FROSTING & FILLING
- With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.
- Gradually add confectioners' sugar beating until blended.
- Add milk, vanilla extract and coconut extract and beat until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally.
- Combine 1/2 cup frosting and lemon curd in a small bowl, stirring until blended.
- 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.
Notes
- Spread raspberry preserves between the layers before adding the filling
- Be sure to measure your flour correctly! Spoon flour into a measuring cup and then level with the flat side of a knife
- For a double citrus flavor, stir orange zest into the filling
- Substitute lime curd for the lemon curd
- Substitute flaked coconut for the shredded coconut
Nutrition
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
Yum this was fabulous. The lemon curd and the coconut milk I think are the secret sauce. Thanks for a wonderful recipe!
This cake looks so gorgeous, can't wait to try it out.
This is such an amazing flavor combination! I love everything about this cake!
You got lemon in my coconut! You got coconut in my lemon! This is amazing, and I can't wait to make it.
Thank you so much Savita!
They are both definitely the secret ingredients to a delicious coconut cake!