This Lemon Coconut Cake is the perfect combination of zesty lemon and sweet, tropical coconut, creating a light yet indulgent dessert that’s perfect for any occasion. The moist lemon-flavored cake layers are infused with fresh lemon juice and zest, giving it a bright, tangy flavor. It’s then generously frosted with a creamy coconut buttercream and finished with a sprinkling of shredded coconut, adding a delightful crunch and a hint of tropical sweetness. Whether you’re celebrating a special event or simply craving a refreshing dessert, this cake will surely impress your taste buds and your guests.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
For the Coconut Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut (for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Make the Cake Batter: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the shredded coconut.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the coconut milk, lemon juice, lemon zest, and vanilla extract, beating until the frosting is smooth and fluffy.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake with the remaining frosting.
- Add the Coconut Topping: Gently press the shredded sweetened coconut onto the top and sides of the cake, covering it completely.
- Serve and Enjoy: Slice and serve the cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
