Description

Looking for the best Lemon Coconut Cake recipe? This easy, quick, and simple cake is soft, moist, and full of fresh citrus flavor. Perfect healthy dessert ideas for brunch, birthdays, spring gatherings, or family celebrations. With creamy frosting and coconut texture, this cake is beginner friendly and freezer friendly. Save this easy Lemon Coconut Cake recipe for your next baking day and impress everyone with a bright homemade treat.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F and grease a 9×13 inch baking pan.
Cream 1/2 cup butter and 1 1/2 cups sugar until light and fluffy about 3 minutes.
Add 3 eggs one at a time mixing well after each addition then stir in 1 tbsp lemon zest and 1/4 cup lemon juice.
Whisk together 2 cups flour 2 tsp baking powder and 1/2 tsp salt then add to wet mixture alternating with 1 cup milk mixing gently.
Fold in 1/2 cup shredded coconut and pour batter into pan smoothing top evenly.
Bake 30 to 35 minutes until toothpick inserted in center comes out clean then cool completely.
Beat 8 oz cream cheese until smooth then add 2 cups powdered sugar and 1 tsp vanilla mixing until creamy.
Spread frosting evenly over cooled cake and decorate with lemon slices and sprinkles before serving.

Notes

Do not overmix batter to keep cake tender.
Cool completely before frosting.
Store refrigerated up to 4 days.
Freeze unfrosted cake for longer storage.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 30g
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg