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!
3/4cupunsalted butter, room temperature
1 1/3cupsgranulated sugar
2 1/4cupsall-purpose flour, sifted
1/3cuplemon juice(use 1/4 cup for a lighter lemon flavor)
4-5tablespoonscanned coconut milk(mix well before measuring)
3 - 3.5cupspowdered sugar
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.
*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.
Lemon Coconut Cake
Amount Per Serving (1 piece)
Calories 445Calories from Fat 153
% Daily Value*
Saturated Fat 11g69%
Vitamin A 529IU11%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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