Lemon coconut cake - moist lemon cake with fluffy, creamy coconut buttercream.

Lemon Coconut Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 18 pieces
This moist Lemon Coconut Cake has a tangy hint of lemon and is topped with extra fluffy coconut frosting. The perfect easy cake recipe with a fun flavor combo!

Ingredients

Lemon Cake:

  • 3/4 cup unsalted butter , room temperature
  • 1 1/3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2 1/4 cups all-purpose flour , sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 3 tablespoons lemon zest
  • 1/3 cup lemon juice (use 1/4 cup for a lighter lemon flavor)

Coconut Frosting:

  • 3/4 cup unsalted butter
  • 4-5 tablespoons canned coconut milk (mix well before measuring)
  • 1/2 teaspoon coconut extract (optional)
  • 3 - 3.5 cups powdered sugar
  • 1/4 cup toasted coconut *

Instructions

For the Lemon Cake:

  • Preheat the oven to 350ºF. Grease and flour a 9x13-inch baking pan.
  • In a large bowl, beat together the butter and sugar until fluffy.
  • Mix in the vanilla, then the eggs one at a time.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Mix about 1/2 of the flour mixture into the butter mixture, followed by about 1/2 of the buttermilk. Repeat with the rest of the flour mixture and buttermilk, turning off the mixture and scraping down the sides of the bowl as necessary.
  • Gently fold in the lemon zest and lemon juice.
  • Pour the batter into the prepared pan and bake for 27-33 minutes or until an inserted toothpick comes out clean.
  • Cool fully. (You can speed up this process by placing the cake in the fridge.

For the Coconut Frosting:

  • Beat the butter until fluffy. Then beat in 4 tablespoons coconut milk, and optional coconut extract.
  • Mix in the powdered sugar about 1 cup at a time until the desired sweetness is reached, adding a little more coconut milk as necessary.
  • Frost the cooled cake and decorate with coconut.

Notes

*To toast coconut: preheat the oven to 325ºF. 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.
Nutrition Facts
Lemon Coconut Cake
Amount Per Serving (1 piece)
Calories 445 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 69mg23%
Sodium 88mg4%
Potassium 102mg3%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 58g64%
Protein 3g6%
Vitamin A 529IU11%
Vitamin C 3mg4%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.