Coconut Lemon 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 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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Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!

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

1. Preheat your oven to 350F and then grease and flour cake pans. Line bottoms of cake pans with parchment paper
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.

Equipment

• 8-inch cake pans
• stand mixer
• hand mixer

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

Print

4.27 from 19 votes

Coconut Lemon Layer Cake

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

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16

Calories 525kcal

Author Gwynn Galvin

As an Amazon Associate I earn from qualifying purchases.

Equipment

• 8-inch cake pans
• stand mixer
• hand mixer

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

I earn a commission from Instacart from qualifying purchases.

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

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

Substitutions

• Substitute lime curd for the lemon curd
• Substitute flaked coconut for the shredded coconut

Nutrition

Calories: 525kcal | Carbohydrates: 63g | Protein: 4g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 482mg | Potassium: 77mg | Fiber: 1g | Sugar: 48g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg