Name: Lemon Coconut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 1 tbsp lemon zest; 1/4 cup fresh lemon juice; 1 cup milk; 1/2 cup shredded coconut; 8 oz cream cheese, softened; 2 cups powdered sugar; 1 tsp vanilla extract

If you’ve ever had dinner at a favorite bakery café you know that their Lemon Coconut Cake is a dessert that stands out with its bright flavor and soft texture.

In this article we have the Lemon Coconut Cake recipe for you to try in the comfort of your own home with this easy step by step guide. This classic style cake features a tender lemon base layered with creamy frosting and a hint of coconut that brings balance to every bite.

This recipe is great for special occasions or a weekend baking project and it is sure to impress your family and friends.

Ingredients

Here’s what I use for this recipe and you can always adjust based on your preference.

All purpose flour: Forms the structure of the cake and keeps the crumb soft yet stable.
Baking powder: Helps the cake rise evenly and stay light.
Salt: Balances sweetness and enhances the lemon flavor.
Unsalted butter: Adds richness and moisture to the cake.
Granulated sugar: Sweetens the cake and helps create a tender texture.
Eggs: Provide structure and stability while keeping the cake moist.
Fresh lemon zest: Infuses the batter with natural citrus aroma and flavor.
Fresh lemon juice: Adds brightness and slight tang to balance the sweetness.
Milk: Keeps the batter smooth and soft.
Shredded coconut: Brings subtle texture and flavor that complements the lemon.
Cream cheese: Forms the base of the frosting and adds creamy richness.
Powdered sugar: Sweetens and thickens the frosting.
Vanilla extract: Adds depth to the frosting.
Sprinkles: Provide decorative color and a festive touch.
Lemon slices: Used for garnish and presentation.

Tools You’ll Need

Mixing bowls: For separating wet and dry ingredients.
Hand mixer: Helps cream butter and sugar smoothly and whip frosting evenly.
Rubber spatula: Useful for scraping the bowl and folding ingredients gently.
9×13 inch baking pan: Gives the cake its rectangular shape as shown.
Cooling rack: Allows the cake to cool evenly before frosting.
Offset spatula: Makes spreading frosting smooth and simple.
Zester or grater: Extracts fine lemon zest without bitterness.

Instructions

Step 1: Prepare the Batter

I begin by preheating my oven to 350°F and greasing a 9×13 inch baking pan. In a large mixing bowl I cream the softened butter and sugar together using a hand mixer until the mixture becomes light and fluffy. This step creates air in the batter which helps the cake stay soft. I then add the eggs one at a time mixing well after each addition so everything blends smoothly.

Step 2: Add Lemon Flavor

Next I mix in the fresh lemon zest and lemon juice. I make sure to zest only the yellow part of the peel because the white layer underneath can taste bitter. The lemon juice adds brightness and keeps the cake balanced in flavor.

Step 3: Combine Dry Ingredients

In a separate bowl I whisk together the flour baking powder and salt. I slowly add the dry mixture into the wet ingredients alternating with milk. I mix gently and stop as soon as the batter is combined to avoid overmixing. Then I fold in the shredded coconut with a spatula to distribute it evenly throughout the batter.

Step 4: Bake the Cake

I pour the batter into the prepared pan and smooth the top evenly. I bake the cake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked I let it cool completely on a cooling rack before adding frosting.

Step 5: Prepare the Frosting

While the cake cools I beat the cream cheese until smooth. I gradually add powdered sugar and continue mixing until creamy. Then I stir in vanilla extract and a small splash of lemon juice for extra flavor.

Step 6: Frost and Decorate

Once the cake is fully cooled I spread the cream cheese frosting evenly across the top using an offset spatula. I create gentle swirls for texture and then sprinkle colorful sprinkles over the surface. Finally I arrange fresh lemon slices on top for a decorative finish.

Tips

I always make sure the cake is completely cool before spreading the frosting because warm cake can cause the frosting to melt and slide. If I want a stronger coconut flavor I toast the shredded coconut lightly before adding it to the batter which deepens the taste without overpowering the lemon. For extra moisture I sometimes brush a thin layer of simple lemon syrup over the cake before frosting. When slicing lemon for garnish I remove seeds and pat the slices dry so they sit neatly on top without releasing too much juice.

Ways to Serve

I like to cut Lemon Coconut Cake into even squares and serve it chilled or at room temperature depending on the occasion. For brunch gatherings I pair it with fresh berries and hot coffee which balances the sweetness beautifully. It also works well as a light dessert after dinner especially when served with tea. For birthdays or celebrations I sometimes add extra sprinkles and a bit of toasted coconut on top to make it more festive. The bright lemon slices make each serving look polished and inviting.

Storage Instructions

I store Lemon Coconut Cake in an airtight container in the refrigerator because of the cream cheese frosting. It stays fresh for up to four days when properly covered. Before serving I let it sit at room temperature for about twenty minutes so the frosting softens slightly. If I need to store it longer I freeze individual slices wrapped tightly in plastic wrap and placed in a sealed container. When ready to enjoy I thaw the slices overnight in the refrigerator and garnish with fresh lemon slices before serving.

Frequently Asked Questions

Can I make Lemon Coconut Cake ahead of time?

Yes you can bake Lemon Coconut Cake a day in advance and store it covered in the refrigerator then frost and decorate before serving.

Can I freeze Lemon Coconut Cake?

Lemon Coconut Cake freezes well when wrapped tightly without garnish and can be thawed overnight in the refrigerator.

How do I keep Lemon Coconut Cake moist?

To keep Lemon Coconut Cake moist avoid overbaking and consider brushing a light lemon syrup over the cake before frosting.

Can I use bottled lemon juice for Lemon Coconut Cake?

Fresh lemon juice is recommended for Lemon Coconut Cake because it provides a brighter and more natural flavor.

See You in the Kitchen

I hope you give this Lemon Coconut Cake a try in your own kitchen. It is simple to prepare yet looks beautiful when finished and it always brings bright flavor to the table. If you make it I would love to hear how it turned out for you and how you decorated yours. Save this recipe for your next celebration or weekend baking plan.

Happy Cooking!