Lemon Coconut Cake: A Citrusy Symphony with a Tropical Twist 🍋🥥🍰

Transport your taste buds to a tropical paradise with the delightful fusion of zesty lemon and luscious coconut in this Lemon Coconut Cake. The light and moist lemon-flavored cake layers, paired with a velvety coconut frosting, create a symphony of flavors that’s perfect for any celebration or simply as a sweet escape. Let’s embark on a journey to create this heavenly dessert.


For the Lemon Cake:

  • 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, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice

For the Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup coconut cream (from a can of full-fat coconut milk)
  • 1 teaspoon coconut extract
  • 1 cup shredded coconut (for decoration)


For the Lemon Cake:

  1. Preheat Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  1. Prepare Dry Ingredients:
  • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  1. Cream Butter and Sugar:
  • In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  1. Add Eggs and Vanilla:
  • Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  1. Alternate Adding Dry Ingredients and Sour Cream:
  • Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the dry ingredients. Mix until just combined.
  1. Add Lemon Zest and Juice:
  • Fold in the lemon zest and fresh lemon juice until evenly distributed in the batter.
  1. Divide and Bake:
  • Divide the batter evenly among the prepared cake pans. Smooth the tops, and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  1. Cool:
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Coconut Frosting:

  1. Beat Butter:
  • In a large mixing bowl, beat softened butter until creamy.
  1. Gradually Add Powdered Sugar:
  • Gradually add sifted powdered sugar, beating well after each addition, until the frosting is smooth and fluffy.
  1. Add Coconut Cream and Extract:
  • Add coconut cream (from the can of coconut milk) and coconut extract. Beat until well combined.

Assemble the Cake:

  1. Layer and Frost:
  • Place one cake layer on a serving plate. Spread a layer of coconut frosting over the top. Repeat with the remaining layers.
  1. Frost the Entire Cake:
  • Frost the entire cake with the remaining coconut frosting, ensuring a smooth and even surface.
  1. Decorate with Shredded Coconut:
  • Press shredded coconut onto the sides of the frosted cake for decoration.
  1. Chill and Serve:
  • Chill the cake in the refrigerator for at least 30 minutes before slicing. Serve chilled and enjoy the tropical bliss of Lemon Coconut Cake.

Enjoy the tropical elegance of Lemon Coconut Cake, a masterpiece that combines lemon’s bright zestiness with coconut’s creamy richness. This cake is a delicious treat for special occasions or anytime you want a taste of the tropics. Share the joy of this divine creation with loved ones, and make each bite a celebration of sunshine and sweetness. 🍋🥥🍰✨

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