Servings
Font
Back
5.0 from 12 votes

Lemon Coconut Cake

The very Best Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 16 mins
Servings: 16 servings
Calories: 658 kcal
Course: Cake
Cuisine: American

Ingredients

FOR THE CAKE:
  • 5 large egg whites room temperature
  • ¾ cup milk
  • ¾ cup unsalted butter softened
  • 1 ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cup cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup shredded sweetened coconut
FOR THE FROSTING:
  • ½ cup unsalted butter softened
  • 2 packages 8 ounce each cream cheese, softened
  • 6 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups shredded sweetened coconut
  • 2 cups lemon curd

Instructions

FOR THE CAKE:
    Cup of Yum
  1. Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
FOR THE FROSTING:
  1. Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

Notes

  • Before assembling the cake, place your cake stand on a baking sheet or large cutting board. This is helpful to catch any spills, and is especially helpful to save falling coconut shreds so that you can re-apply. 
  • Although it’s simple enough to sprinkle shredded coconut on the top of the cake, it’s easier to press handfuls of this coating gently into the sides of the cake. Toasted coconut would be delicious on top as well.
  • Always make sure your cake has cooled completely before frosting it. This small step will save you many messes! I’ve also found that an offset spatula is essential for spreading icing easily, smoothly, and without creating an undue mess.
  • Swap out the icing and use our vanilla sour cream frosting for a tangy sweet switch.
  • Cupcakes. Use our coconut cupcakes recipe as a guide on how to make this treat portable!
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1slice cake Calories 658kcal (33%) Carbohydrates 102g (34%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 18g (90%) Polyunsaturated Fat 7g Cholesterol 88mg (29%) Sodium 282mg (12%) Fiber 2g (8%) Sugar 82g (164%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 658

% Daily Value*

Serving 1slice cake
Calories 658kcal 33%
Carbohydrates 102g 34%
Protein 6g 12%
Fat 26g 40%
Saturated Fat 18g 90%
Polyunsaturated Fat 7g 41%
Cholesterol 88mg 29%
Sodium 282mg 12%
Fiber 2g 8%
Sugar 82g 164%

* Percent Daily Values are based on a 2,000 calorie diet.