Soft coconut cake layers, a creamy lemon filling, and smooth coconut buttercream make this lemon coconut cake a bright, beautiful dessert for spring, summer, Easter, Mother’s Day, or any special celebration.
If you love the fresh flavor of lemon and the sweet, tropical taste of coconut, this lemon coconut cake is a dessert you will want to make again and again. It has tender homemade coconut cake layers, a light lemon whipped cream filling, and a rich coconut buttercream frosting that brings everything together beautifully.
This cake tastes bright, creamy, buttery, and refreshing all at once. The coconut flavor comes through in the soft cake layers and frosting, while the lemon filling adds just enough tartness to balance the sweetness. It is elegant enough for a holiday table but still simple enough for a confident home baker to prepare.
Why you’ll love this lemon coconut cake:
- It is made from scratch with a soft, moist coconut cake base.
- The lemon filling is creamy, fresh, and easy to prepare.
- You can use homemade or store-bought lemon curd to save time.
- The cake can be made in stages, which makes it easier to prepare for gatherings.
- Leftover slices freeze well when wrapped properly.
How to make coconut cake layers
- Sift the flour, baking powder, baking soda, and salt together, then set the mixture aside.
- Beat the butter, sugar, and cream of coconut until the mixture is light and fluffy.
- Add the eggs, vanilla extract, and coconut extract, then beat until smooth.
- Mix in the whole milk until combined.
- Add the dry ingredients and mix only until the flour disappears into the batter.
- Divide the batter between three 8-inch round cake pans and bake until done.
Important cake layer notes:
- The cake uses cream of coconut, not coconut cream. These are different products. Cream of coconut is sweetened and helps give the cake its flavor and texture.
- After adding the milk, the batter may look slightly curdled. This is normal, and it will smooth out once the dry ingredients are mixed in.
- Do not overmix the batter after adding the flour. Mix just until the ingredients are incorporated to keep the cake layers soft.
- Always cool the cake layers completely before filling and frosting. Warm cake will melt the filling and buttercream.
How to make lemon whipped cream filling
- Chill the mixing bowl and beaters before starting.
- Beat very cold heavy cream until it begins to thicken and hold soft peaks.
- Add powdered sugar and continue beating until the whipped cream holds stiff peaks.
- Gently fold in the chilled lemon curd and lemon zest, if using.
- Refrigerate the filling until you are ready to assemble the cake.
Filling notes:
- Chilling the bowl and beaters helps the whipped cream become thicker and more stable.
- Both homemade lemon curd and store-bought lemon curd work well, but the curd should be cold before folding it into the cream.
- Lemon zest gives the filling a stronger lemon flavor. Leave it out if you prefer a softer, more subtle lemon taste.
How to make coconut buttercream
- Beat the room-temperature butter until very smooth.
- Add milk or cream, coconut extract, vanilla extract, and salt.
- Gradually mix in powdered sugar until the frosting comes together.
- Beat until the buttercream is smooth, creamy, and easy to spread.
Frosting note:
If you want even more lemon flavor, you can add a little finely grated lemon zest to the frosting when you add the extracts.
Assembling your cake
- Place one cooled cake layer on a cake stand or cake board.
- Pipe a ring of coconut buttercream around the outside edge of the cake layer. This creates a border that helps hold the lemon filling in place.
- Spread half of the lemon filling inside the buttercream border.
- Add the second cake layer and repeat the same process with the remaining filling.
- Top with the final cake layer, then frost the top and sides of the cake with the remaining coconut buttercream.
Decorate the cake as desired. Toasted coconut pressed into the sides adds texture, color, and a deeper coconut flavor. For cleaner slices, refrigerate the assembled cake for an hour or two before cutting so the filling has time to firm up.
How to store lemon coconut cake
Store lemon coconut cake covered in the refrigerator for up to 2 days. Because the filling contains whipped cream and lemon curd, refrigeration is important.
You can also freeze the cake for longer storage. For best results, slice the cake into individual portions and place the slices on a baking sheet. Freeze them for 30 to 60 minutes, then wrap each slice tightly in plastic wrap and aluminum foil. Properly wrapped slices can be frozen for up to 2 months.
If you want to make the cake ahead of time, bake the cake layers one day in advance. Once they are completely cool, wrap them tightly in plastic wrap and store them at room temperature overnight. The frosting can also be made one day ahead and stored covered in the refrigerator. Before using chilled frosting, beat it with an electric mixer until it becomes smooth and spreadable again.
What is cream of coconut?
Cream of coconut is a sweetened coconut product often used in desserts and drinks. It is not the same as coconut cream. Coconut cream is thicker and usually unsweetened, while cream of coconut contains added sugar and has a syrupy consistency.
This recipe specifically calls for cream of coconut because it adds sweetness, moisture, and coconut flavor to the cake layers. Using coconut cream instead would change the texture and flavor of the cake, so be sure to choose the correct ingredient.
How to toast coconut
Toasted coconut is optional, but it makes a lovely decoration for this lemon coconut layer cake. It also adds a slightly nutty flavor and a pretty golden color.
- Spread 1 to 2 cups of coconut in a single layer on a large rimmed baking sheet.
- Bake at 350 degrees for 5 minutes.
- Remove the pan and stir the coconut with a spatula.
- Return it to the oven and continue baking, stirring every 2 minutes, until the coconut reaches your preferred color.
Do not walk away while toasting coconut. Coconut can burn quickly, so keep a close eye on it the entire time. Once toasted, transfer the coconut to a bowl so it stops cooking, then let it cool completely before using it to decorate the cake.
Baker’s tip:
If you do not have a rimmed baking sheet, toast the coconut in a 13-by-9-inch baking dish or an 11-by-7-inch dish. Work in batches so the coconut stays in a single layer and browns evenly.
Helpful tools for making your cake
- A large round piping tip is useful for creating a frosting border between the cake layers.
- An open star tip can be used to pipe decorative frosting on top of the cake.
- Large pastry bags make frosting and decorating easier.
- A cake turntable and offset spatula help create smoother frosting on the sides and top.
- A fine grater or microplane works well for zesting lemons.
A few more recipes you might enjoy
Lemon Curd Cupcakes
Coconut Mango Cake
Lemon Drop Cookies
Gluten-Free Coconut Cupcakes
Lemon Poppy Seed Cake
If you make this coconut lemon cake, serve it chilled or slightly cool for the neatest slices and the best texture. The combination of coconut cake, lemon filling, and coconut buttercream makes every bite creamy, bright, and full of flavor.
This lemon coconut cake is made with soft coconut cake layers, creamy lemon filling, and smooth coconut buttercream. It is a delicious dessert for Easter, Mother’s Day, spring gatherings, summer parties, or any day you want a bright homemade layer cake.
Dessert
American
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 3/4 cups granulated sugar
- 1 cup cream of coconut*
- 4 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup whole milk at room temperature
- 1/3 cup very cold heavy cream
- 1/3 cup powdered sugar
- 1/4 cup very cold lemon curd homemade or store-bought
- finely grated zest of one lemon optional
- 1 1/4 cups unsalted butter at room temperature
- 4 to 6 tablespoons milk or heavy cream as needed for consistency
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 1/2 to 5 cups powdered sugar
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Preheat the oven to 375 degrees. Spray three 8-inch round baking pans with cooking spray, line the bottoms with parchment paper, then spray the parchment paper as well.
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Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
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Place the butter, sugar, and cream of coconut in a very large mixing bowl. Beat with an electric mixer on medium speed until the mixture is fluffy.
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Beat in the eggs, vanilla extract, and coconut extract. Scrape down the sides and bottom of the bowl, add the milk, and beat until combined.
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Reduce the mixer speed to low and add the dry ingredients. Mix just until incorporated. Scrape the bowl again and fold with a spatula a few times to make sure no flour remains at the bottom.
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Divide the batter evenly between the prepared pans. Bake for 24 to 30 minutes, or until a cake tester inserted into the center comes out clean.
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Cool the cake layers in the pans for 20 minutes. Run a knife around the edges, carefully invert the cakes onto wire racks, and cool completely before filling and frosting.
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Chill a medium mixing bowl and the electric mixer beaters in the refrigerator for 20 minutes.
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Pour the heavy cream into the chilled bowl and beat until soft peaks form. Add the powdered sugar and beat until stiff peaks form. Gently fold in the cold lemon curd and lemon zest, if using. Cover and refrigerate for at least 1 hour, or up to 4 hours.
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Beat the butter on medium speed until very smooth. Add 4 tablespoons of milk or cream, the coconut extract, vanilla extract, and salt. Beat for 1 minute more.
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With the mixer on low, gradually add 4 1/2 cups of powdered sugar and beat until combined.
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Increase the mixer speed to medium and beat until the frosting is smooth. If the frosting is too thick, add more milk or cream. If it is too thin, add more powdered sugar.
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Transfer about 1 cup of frosting to a pastry bag fitted with a large round tip. Place one cake layer on a cake stand or board, then pipe a ring of frosting around the edge. Spread half of the lemon filling inside the ring and top with a second cake layer.
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Repeat with the remaining filling and top with the final cake layer.
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Frost the top and sides of the cake with the remaining coconut buttercream. Decorate as desired. For easier slicing, refrigerate the cake for 1 to 2 hours before serving.
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Slice, serve, and enjoy.
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Store leftover cake covered in the refrigerator for up to 2 days, or wrap tightly and freeze for up to 2 months.
- *Use cream of coconut, not coconut cream. They are different products and will not give the same result.
- For stronger lemon flavor, include the lemon zest in the filling. For a milder lemon flavor, leave it out.
- You can also add lemon zest to the coconut frosting when you add the vanilla and coconut extracts.
- If the batter looks curdled after adding the milk, do not worry. It will come together after the dry ingredients are mixed in.
- Read the full recipe before starting, since the cake layers, filling, frosting, and assembly each require separate steps.