This moist lemon cake with coconut frosting has a tangy hint of lemon and creamy, extra fluffy coconut frosting. The perfect easy cake recipe with a fun flavor combo.
It’s absolutely no secret that I love lemon desserts. I’ve already shared some of my favorite lemon recipes here on Oh Sweet Basil – like this lemon poppy seed cake recipe and these lemon cheesecake squares. But I wanted to try a new lemon cake recipe.
Something a little different. But still filled with that tangy, bright, lemon flavor.
And that’s exactly how the idea for this lemon cake with coconut frosting came about. The lemon cake is moist, buttery, and filled with delicious fresh lemon flavor. Then the coconut buttercream is sweet, fluffy, and completely addictive. The tanginess of the lemon compliments the sweet coconut perfectly, and I think the flavors are perfect for spring and summer.
Or whenever you’re in a sunshine-y mood.
Lemon Cake Recipe
The lemon cake is moist, tender, and filled with real lemon flavor. Here’s my main tips for making this lemon cake:
- Make sure to use real butter softened to room temperature. Real butter gives the cake so much flavor and ensures that it doesn’t taste oily.
- We’re using 3 eggs for tenderness.
- Lemon zest and lemon juice from real lemons. You’ll need about 2 medium to large lemons total. Make sure to zest them first then squeeze the juice (they’re hard to zest after you’ve squeezed the juice out.
Tip for a Soft Cake
- Then using buttermilk gives the cake the softest texture. If you don’t have buttermilk on hand, add 2 teaspoons of lemon juice (in addition to what you’re using in the recipe) to a measuring cup, then fill with milk (1% fat or higher) to the 3/4 cup line. Give it a stir and let it sit for 5 minutes to sour.
- And last but not least – having room temperature ingredients helps the cake mix together evenly without over mixing the batter. Over mixing can lead to a dry cake.
Coconut Buttercream Frosting
Oh man – is this coconut frosting ever delicious. It’s super fluffy, deliciously sweet, and filled with coconut.
- First beat the butter until no lumps remain.
- Then mix in the coconut milk. Make sure to give your coconut milk a good shake first so that you don’t just get the water-y part or the thick, creamy part. Make sure to use coconut milk and not coconut water. Coconut cream works too, it’ll just be extra creamy and rich in flavor.
- Then mix in the powdered sugar about 1 cup at a time until you get the desired sweetness.
Then I topped the cake with toasted coconut. To toast coconut, preheat the oven to 325F degrees. Spread flaked coconut onto a cookie sheet (sweetened or unsweetened), and bake for 5-10 minutes. Just make sure to watch it closely because it can go from toasted to burnt pretty quickly.
This lemon cake with coconut frosting is the perfect recipe if you love lemon, or coconut, or are just looking for a delicious cake recipe that taste fresh and fun.
Lemon Cake with Coconut Frosting
Serving Size: 1
Amount Per Serving:Calories: 639 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 86mg Sodium: 194mg Carbohydrates: 111g Fiber: 1g Sugar: 95g Protein: 4g
If you love coconut – then take your coconut cream pie to the next level and make this white chocolate coconut cream pie.