Lemon Coconut Cake Recipe

Indulge in the delightful flavors of a Lemon Coconut Cake that will transport your taste buds to a tropical paradise. This article provides you with a step-by-step guide to creating this mouthwatering dessert, complete with a tangy lemony kick and a sweet coconut twist. Get ready to embark on a culinary journey as we explore the ingredients and instructions for making this delectable treat.



Let’s start by listing all the ingredients you’ll need for this Lemon Coconut Cake. It’s always a good idea to gather everything in advance to ensure a smooth baking process. Here’s a table summarizing the ingredients:


For the Cake:


Ingredients Quantity
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

For the Lemon Coconut Frosting:

Ingredients Quantity
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup shredded coconut

For Garnish (Optional):

Ingredients Quantity
Additional shredded coconut
Lemon slices or zest curls


Now, let’s dive into the detailed instructions on how to prepare this heavenly Lemon Coconut Cake. Follow these steps carefully for a perfect outcome:

Prepare the Cake:

  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 3-4 minutes.
  4. Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and pure vanilla extract.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.

Prepare the Lemon Coconut Frosting:

  1. Cream Butter: In a mixing bowl, beat the softened butter until it becomes creamy.
  2. Add Sweetness and Zest: Gradually add the powdered sugar, fresh lemon juice, and lemon zest to the butter, mixing until the frosting becomes smooth and well combined.
  3. Fold in Coconut: Fold in the shredded coconut, ensuring it’s evenly distributed throughout the frosting.

Assemble and Frost:

  1. Layer the Cake: Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a generous layer of the lemon coconut frosting over the top.
  2. Top Layer and Frost: Carefully place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
  3. Garnish (Optional): If desired, garnish the cake with additional shredded coconut and lemon slices or zest curls for a visually appealing finish.

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