With tender coconut cake layers and a bright, creamy lemon filling, this lemon coconut cake is the perfect dessert for spring and summer.
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Ready for an outstanding coconut cake? This recipe combines soft, buttery coconut layers with a tangy lemon curd filling and a smooth coconut buttercream. It’s straightforward to make from scratch, and the flavor is bright, balanced, and irresistible.
Why you’ll love this lemon coconut cake:
- Completely homemade but easy to follow
- Option to use store-bought lemon curd for convenience
- Freezes well for make-ahead servings
How to make coconut cake layers
- Sift the dry ingredients together and set aside.
- Beat butter, sugar, and cream of coconut until light and fluffy.
- Beat in the eggs, vanilla, and coconut extract until smooth.
- Beat in the milk, then fold in the dry ingredients until just combined.
- Divide the batter between 8-inch pans and bake until a tester comes out clean.
Notes:
- The recipe uses cream of coconut, which is sweetened and different from coconut cream. Any available brand is fine.
- If the batter looks slightly curdled after adding the milk, that’s normal; it will come together once the dry ingredients are mixed in.
- Don’t overmix after adding the dry ingredients—stop when large streaks of flour disappear.
- Cool cake layers completely before filling and frosting so the frosting won’t melt.
How to make lemon whipped cream filling
- Chill the mixing bowl and beaters, then beat heavy cream until it begins to thicken.
- Add powdered sugar and beat to stiff peaks.
- Fold in chilled lemon curd and lemon zest if you want a stronger lemon flavor.
Notes:
- Chilling the bowl and beaters helps the cream reach firm peaks.
- Use homemade or store-bought lemon curd, but be sure it’s chilled before folding in.
- Lemon zest is optional—add it for more citrus brightness or skip it for a subtler lemon taste.
How to make coconut buttercream
- Beat butter until smooth.
- Add milk (or cream), coconut extract, vanilla, and salt, then mix in powdered sugar until smooth.
- Adjust consistency with more milk or powdered sugar as needed.
Optionally stir in a bit of lemon zest for additional citrus flavor in the frosting.
Assembling your cake
- Place one cake layer on a cake stand or cake board. Pipe a ring of frosting around the edge to form a dam.
- Fill the center with half of the lemon filling, level it, then top with a second cake layer and repeat.
- Add the final layer, frost the outside, and decorate as desired.
Chilling the filled cake for an hour or two helps the filling firm up and makes slicing cleaner, but it’s optional.
How to store your cake
Store the cake covered in the refrigerator for up to two days. To freeze, slice into portions, freeze briefly on a tray, then wrap each slice tightly in plastic and foil; frozen cake keeps up to two months.
You can bake the cake layers a day ahead—wrap cooled layers in plastic wrap and leave at room temperature overnight. Frosting can also be made a day ahead and chilled; re-whip briefly before using if it firms up.
What is cream of coconut?
Cream of coconut is sweetened and not the same as coconut cream. It’s commonly sold for cocktails and mixers; if you can’t find it in the grocery store, check liquor stores or use an online source. The sweet, creamy flavor is key to the cake batter.
How to toast coconut
Toasted coconut adds color and a toasty flavor to the sides of the cake. Spread 1 to 2 cups of shredded coconut in a single layer on a rimmed baking sheet and bake at 350°F, stirring every 2 minutes after the first 5 minutes, until evenly golden. Watch closely—coconut browns quickly. Cool completely before pressing onto the cake.
If you don’t have a rimmed sheet, toast coconut in a shallow baking dish in batches to keep a single layer.
Helpful tools
- Large round piping tip for creating frosting dams
- Pastry bags that hold plenty of frosting
- Cake turntable and offset spatula for easier frosting
- Microplane or fine grater 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
Did you make this lemon coconut cake? Share a comment and rating—and if you post a photo on Instagram, tag @theitsybitsykitchen so your creation can be seen.
This lemon coconut cake features soft coconut layers filled with creamy lemon curd and finished with coconut buttercream. It’s a bright dessert for holidays or everyday celebrations.
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
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 1/2 to 5 cups powdered sugar
- Preheat oven to 375°F. Spray three 8-inch round pans with cooking spray, line bottoms with parchment, and spray the parchment.
- Sift flour, baking powder, baking soda, and salt together and set aside.
- Beat butter, sugar, and cream of coconut on medium speed until fluffy.
- Beat in eggs, vanilla, and coconut extract. Scrape the bowl, add milk, and beat until combined.
- On low speed, add dry ingredients and mix until just incorporated. Scrape and stir to ensure no dry streaks remain.
- Divide batter among pans and bake 24–30 minutes, until a tester comes out clean.
- Cool in pans for 20 minutes, then invert onto wire racks and cool completely before filling and frosting.
- Chill a mixing bowl and beaters for 20 minutes.
- Beat heavy cream until soft peaks form. Add powdered sugar and beat to stiff peaks. Gently fold in lemon curd and zest if using. Cover and refrigerate at least 1 hour (up to 4 hours).
- Beat butter until smooth. Add 4 tablespoons milk, coconut extract, vanilla, and salt and beat 1 minute more.
- With mixer on low, gradually add 4 1/2 cups powdered sugar until combined.
- Beat on medium until very smooth. Adjust with milk or powdered sugar for desired consistency.
- Transfer about 1 cup frosting to a pastry bag fitted with a large round tip. Pipe a ring around the edge of one cake layer, spread half the filling inside the ring, and top with a second layer.
- Repeat with remaining filling and cake layer.
- Frost the cake with remaining frosting and decorate. Chill for an hour or two if desired before slicing.
- Serve and enjoy.
- Store leftovers covered in the fridge up to 2 days or freeze tightly wrapped up to 2 months.
- *Cream of coconut is not coconut cream. It is sweetened and often sold with drink mixers; if needed, check liquor stores or online.
- For more pronounced lemon flavor, include lemon zest; omit for a subtler lemon note. Zest can also be added to the frosting.
- If the batter looks curdled after adding milk, don’t worry—the dry ingredients will bring it together.
- Read the recipe through before starting and consult step-by-step photos if available for guidance.