Lemon-Coconut Cake

When life gives you lemons, make this lemon-coconut cake. The bright showstopper features coconut and lemon flavors, a cream cheese frosting, and luscious lemon filling.

A gorgeous cake on a pretty cake plate, this dessert is a must-have at Southern holiday gatherings. This coconut-dusted layer cake features a sunny yellow filling making it just right for springtime celebrations.

Learn how to make lemon-coconut cake, and surprise your guests with a new type of cake they will surely love.

What's To Love About Lemon-Coconut Cake?

We ask, "What’s not to love?" The moist lemon-coconut cake has a creamy filling that brings a flavor and texture contrast between lemon tartness and the sweet cream cheese coconut frosting. Whenever you serve this cake, it’ll brighten up the day.

Lemon-Coconut Cake Ingredients

Most of the ingredients are pantry staples. The lemon zest/juice and coconut flakes may be your only purchases.

For the cake, you’ll need:

• Granulated sugar: Adds sweetness to the cake batter and helps make it tender.
• All-purpose flour: Gives the cake layers the perfect fluffy crumb.
• Baking powder: A leavening agent, baking powder makes the cake layers rise tall and proud during baking.
• Kosher salt: A little helps to balance the flavors of the cake.
• Salted butter: Adds richness and flavor to the batter. If you use unsalted butter, add a pinch more salt to the recipe.
• Large eggs: Give lift to the cake and brings the batter together.
• Whole milk: Adds moisture to the cake batter.
• Vanilla extract: Essential to a good cake, this extract helps to bolster all the flavors.

For the curd-like filling, you’ll need:

• Granulated sugar: For sweetness and to balance the lemon flavors.
• Cornstarch: Helps to thicken up the filling so it doesn't run out of the cake layers.
• Boiling water: The water hydrates the cornstarch granules, helping them swell and set up so they will thicken the filling.
• Large egg yolks: Provides thickness and body to the filling. Save the yolks for another recipe.
• Lemon zest and juice: The zest contributes a beautiful floral flavor while the juice adds a tart kick.
• Unsalted butter: Adds richness to the filling.

The cream cheese frosting is a classic recipe and only requires four ingredients: a package of cream cheese, unsalted butter, powdered sugar, and vanilla extract.

For the final steps, you'll need sweetened coconut to press into the frosting, plus lemon wedges for garnish.

How To Make a Lemon-Coconut Cake

Making a lemon-coconut cake follows mostly the same recipe rules as any layered cake. The main step that requires a little more technique and time is the lemon curd filling. Here's a brief outline of the recipe, with the full recipe further below:

• Step 1. Make Lemon Filling: Combine the sugar and cornstarch in a medium saucepan, and whisk in boiling water. Cook over medium heat, whisking constantly, until the sugar and cornstarch dissolve. Beat the egg yolks, and gradually whisk hot sugar mixture into yolks, put into pan. Whisk in lemon zest and juice. Cook until mixture thickens to curd consistency, remove from heat. Whisk in butter, and let cool completely; stir occasionally.
• Step 2. Make the cake layers: Butter and flour three 9-inch round cake pans. Cream butter and sugar, then add the dry ingredients.
• Step 3. Beat egg whites, and fold into batter: In a medium bowl, beat egg whites at high speed until stiff peaks form.. Fold 1/3 of the egg whites into the batter, and gently fold in the remaining beaten egg whites just until blended. Spoon batter evenly into prepared cake pans. 
• Step 4. Bake the cake: Bake in a 350°F oven until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks; remove from pans and cool completely on wire racks.
• Step 5. Make the frosting: Beat cream cheese and butter at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla.
• Step 6. Assemble: Pipe a circle of frosting around the edge of a cake layer, then spoon in the filling, spreading evenly. Add a second cake layer, and repeat with the frosting and filling. Place the top cake layer, and finish covering the cake with the frosting. Press coconut into side of cake, and garnish with lemon wedges.

Can You Make This Cake Ahead of Time?

To help save on time, you can make the cake layers and curd up to three days before you plan to assemble the cake. The frosting can be made three days in advance, too. Then, bring the frosting to room temperature, and briefly beat it in the stand mixer to fluff it back up before finishing the cake.

How To Store Lemon-Coconut Cake

Move any leftover cake or slices to the fridge, well wrapped or in an airtight container. They can be stored up to five days. The cream cheese frosting means you shouldn't store it at room temperature. 

Can I Freeze Lemon-Coconut Cake for Later?

The cake layers of the lemon-coconut cake can be made ahead and frozen, but because of the filling and cream cheese frosting's properties, it may be best to only freeze the cake. Then, either make the filling and frosting separately later, or make and store them in the refrigerator up to three days.

Other Classic Citrus Cakes

We have more layer cakes and sheet cakes with incredible flavors:

• Pineapple-Coconut Cake
• Coconut Citrus Bars
• Japanese Fruitcake with Lemon-Coconut Frosting
• Cranberry-Orange Cake with Orange Buttercream
• Lemon-Orange Pound Cake

Editorial contributions by Amy Cipolla Barnes.