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    Home » Desserts » Cakes and Cupcakes » Coconut Lemon Cake

    Coconut Lemon Cake

    Published: Mar 22, 2016 Modified: Apr 9, 2022 by GG

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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 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.

    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 springtime meal.

    I make commissions for purchases made through links in this post.

    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 3-4 days when stored in an airtight container

    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

    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.

    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 Cake is a homemade coconut cake topped with coconut buttercream and flaked coconut. A tangy lemon filling makes every bite heaven!
    Print
    4.34 from 18 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
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 16
    Calories 525kcal
    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

    • 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
    First Published: February 21, 2018... Last Updated: April 9, 2022 for better readability and user experience

     

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    About GG

    Gwynn Galvin, known to many as GG, is the creative and talented chef and nutritionist behind Swirls of Flavor. Gwynn is an award-winning culinary professional with over twenty five years of recipe development, food styling, test kitchen management and culinary innovation experience. Gwynn's passion is gathering people around the table with her simple real food recipes to savor the moments together.

    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

    3. Nic

      April 11, 2022 at 9:48 am

      5 stars
      Yum this was fabulous. The lemon curd and the coconut milk I think are the secret sauce. Thanks for a wonderful recipe!

    4. Savita

      April 11, 2022 at 10:01 am

      5 stars
      This cake looks so gorgeous, can't wait to try it out.

    5. Toni

      April 11, 2022 at 10:14 am

      5 stars
      This is such an amazing flavor combination! I love everything about this cake!

    6. Beth

      April 11, 2022 at 10:23 am

      5 stars
      You got lemon in my coconut! You got coconut in my lemon! This is amazing, and I can't wait to make it.

    7. GG

      April 16, 2022 at 2:16 pm

      Thank you so much Savita!

    8. GG

      April 16, 2022 at 2:17 pm

      They are both definitely the secret ingredients to a delicious coconut cake!

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