Coconut Lemon Cake
If you’re looking for a show-stopping layer cake for spring, Easter, birthdays, or any special occasion, this Coconut Lemon Cake is the one to make. It features three layers of soft coconut cake soaked with coconut syrup, filled with a silky lemon curd ganache, and frosted with a creamy coconut cream cheese frosting. The bright lemon filling balances the sweet coconut flavors perfectly, creating a cake that’s rich without feeling heavy.
A thick coating of toasted coconut on the outside transforms this cake from beautiful to absolutely stunning. Toasting the coconut adds a subtle nutty flavor and a bit of crunch that contrasts perfectly with the soft cake layers and creamy filling. I love finishing the top with swirls of frosting, extra lemon curd ganache, and fresh lemon slices for a bakery-style presentation.
I’ve made countless layer cakes over the years for my blog, cookbook, and bakery work, and I always come back to the combination of coconut and citrus. Similar to my Coconut Cake, Chocolate Coconut Cake, and Lemon Curd Cake, this recipe highlights how beautifully coconut pairs with other flavors. The tangy lemon curd adds freshness while the coconut keeps every bite moist and flavorful.
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Why You’ll Love This Recipe
- Components can be made ahead, making assembly much easier.
- Soft and moist coconut cake layers made with coconut milk and coconut yogurt.
- Filled with a creamy lemon curd ganache that tastes like lemon cheesecake meets white chocolate.
- Coconut syrup keeps the cake tender for days.
- Coconut cream cheese frosting adds just the right amount of tanginess.
- Covered in toasted coconut for extra texture and flavor.
- Perfect for holidays, birthdays, baby showers, and spring celebrations.
Key Ingredients
Coconut Milk: I recommend using canned coconut milk for the best flavor and richness. Make sure to stir it well before measuring.
Coconut Yogurt: The coconut yogurt helps create a soft crumb while adding another layer of coconut flavor. Sour cream or full-fat yogurt works well as a substitute.
Lemon Curd: The homemade lemon curd brings a bright, tangy flavor that balances the sweetness of the cake. Fresh lemon juice and zest make all the difference here. I have a full post dedicated to just lemon curd!
White Chocolate: The lemon curd is combined with white chocolate and coconut cream to create a luxurious ganache filling. Use good-quality white chocolate for the smoothest texture and flavor.
Coconut Cream Cheese Frosting: Cream cheese gives the frosting a slight tang that pairs beautifully with both the coconut cake and lemon filling.
How to Make Coconut Lemon Cake
I have the full recipe card down at the bottom of this post, but here are step-by-step instructions to set you up for success!
Prepare the Layers
Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer or with an electric mixer, beat the butter for about 30 seconds until smooth. Add the oil and sugar and beat for 2 to 3 minutes until the mixture becomes light, fluffy, and pale in color. This step incorporates air into the batter, helping create a tender cake.
Add the Eggs
Now, add the eggs one at a time, mixing well after each addition. Throw in the vanilla extract and coconut extract along with the final egg.
Alternate the Wet and Dry Ingredients
Add one-third of the dry ingredients and mix on low speed. Pour in half of the coconut milk and mix until combined. Continue alternating the dry ingredients and coconut milk, ending with the dry ingredients. Be careful not to overmix.
Add the Coconut Flakes
Fold in the coconut flakes until evenly distributed throughout the batter.
Divide into Cake Pans and Bake!
When ready, divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until the centers spring back when lightly touched and a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Coconut Syrup
While the cakes cool, combine the water and sugar in a small saucepan over medium heat.
Bring the mixture to a gentle simmer, stirring occasionally until the sugar has completely dissolved. Remove from the heat and stir in the coconut extract.
Allow the syrup to cool completely before using. This syrup helps keep the cake layers moist and adds an extra boost of coconut flavor.
Make the Lemon Curd
I have a full post dedicated to making lemon curd, but here are the instructions step-by-step.
In a mixing bowl, beat the butter until smooth. Add the sugar and beat for another minute until creamy. Mix in the eggs one at a time, followed by the lemon juice, lemon zest, and salt. The mixture may appear curdled at this stage, which is completely normal.
Transfer the mixture to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly with a silicone spatula. Continue cooking until the curd thickens enough to coat the back of a spoon or reaches 170°F (76°C).
Immediately strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and ensure a silky texture.
Press plastic wrap directly onto the surface and refrigerate for at least 2 hours, or until completely chilled.
Prepare the Lemon Curd Ganache
Place the white chocolate and coconut cream in a heatproof bowl.
Microwave in 15-second intervals, stirring between each interval, until smooth and fully melted. Alternatively, melt them together over a double boiler.
Finish the Ganache
Add the chilled lemon curd and whisk until the mixture becomes smooth, glossy, and fully combined.
Let the ganache sit at room temperature until it thickens to a spreadable consistency. If needed, refrigerate it briefly for 10 minutes, then stir and allow it to continue thickening at room temperature.
Make the Coconut Cream Cheese Frosting
In a large bowl, beat the butter until creamy and smooth, about 1 minute. Add the cream cheese and beat for another minute until fully incorporated. Scrape down the sides and bottom of the bowl and mix again until no lumps remain.
Add the Powdered Sugar
Add 4 cups of powdered sugar and mix on low speed until combined. Next, add the coconut milk and coconut extract and continue mixing until smooth. If the frosting feels too soft, gradually add more powdered sugar until you reach a smooth, spreadable consistency.
Toast the Coconut
Place the shredded coconut in a large skillet over medium-low heat.
Cook, stirring constantly, until the coconut turns lightly golden and fragrant, about 5 to 8 minutes. Watch it carefully, as coconut can burn quickly.
Transfer immediately to a plate to stop the cooking process and allow it to cool completely before decorating the cake.
Assemble the Cake
Place one cake layer on a serving plate or cake stand. Brush the top generously with coconut syrup.
Frost the First Layer
Pipe a ring of frosting around the edge of the cake layer to create a barrier that will hold the filling in place. Spread about 3/4 cup of lemon curd ganache inside the frosting border.
Continue Adding/Frosting Layers
Top with the second cake layer and repeat the process with more syrup and lemon curd ganache.
Place the final cake layer on top and brush lightly with coconut syrup.
Crumb Coat the Assembled Cake
Spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 15 to 20 minutes to lock in any loose crumbs.
Continue Frosting and Add the Coconut
Once chilled, frost the top and sides of the cake with the remaining frosting. Press the toasted coconut onto the sides of the cake.
Finish Decorating!
Pipe decorative swirls around the top edge, spread a layer of lemon curd ganache in the center, and finish with fresh lemon slices before serving.
Storage
Store the cake covered in the refrigerator for up to 5 days.
For the best texture and flavor, let slices sit at room temperature for about 20 minutes before serving.
You can also freeze individual slices for up to 2 months. Wrap them tightly in plastic wrap and place in an airtight container before freezing.
Expert Tips
- Use room-temperature ingredients for the smoothest batter and frosting.
- Stir canned coconut milk thoroughly before measuring.
- Let the lemon curd cool completely before making the ganache.
- Use good-quality white chocolate for the best flavor and texture.
- Chill the cake after the crumb coat to make decorating easier.
- Make the lemon curd up to two days in advance to break up the preparation.
Variations
- Add fresh raspberries between the layers for a berry-coconut twist.
- Use lime juice and zest instead of lemon for a tropical variation.
- Add pineapple preserves alongside the lemon curd ganache for a flavor combination similar to my Pineapple Strawberry Layer Cake.
- Garnish with toasted coconut flakes and candied lemon slices.
- Switch out the lemon curd entirely and replace with mango curd!
FAQ
Yes. The lemon curd can be made up to 2 days ahead, and the cake layers can be baked a day in advance.
You can, but homemade lemon curd provides the freshest flavor and best texture.
No. Sour cream or full-fat Greek yogurt works well as a substitute.
Yes. Divide the batter between two 8-inch cake pans and increase the baking time slightly.
Try out my Other Recipes!
If you loved this Coconut Lemon Cake, be sure to check out some of my other layer cake favorites, including my Coconut Cake, Chocolate Coconut Cake, Lemon Curd Cake, and Pineapple Strawberry Layer Cake. They all feature soft, tender cake layers and flavor-packed fillings that are perfect for birthdays, holidays, and special occasions.
And if you make this recipe, I’d love to see it! Tag me on Instagram and share your creations—I always enjoy seeing your cakes and how you make these recipes your own. 💛🍋🥥
Coconut Lemon Cake
Ingredients
Coconut Cake Batter
- ½ cup unsalted butter softened (113g)
- ¼ cup vegetable oil 60ml
- 1½ cups granulated sugar 300g
- 3 large eggs room temperature
- ½ cup coconut yogurt or sour cream 120g
- 1 tsp vanilla extract 5ml
- ½ tsp coconut extract 2.5ml
- 1 cup unsweetened coconut milk 240ml
- 2¼ cups all-purpose flour 287g
- ¼ cup cornstarch 32g
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup sweetened coconut flakes 85g
Coconut Syrup
- ½ cup water 100ml
- ½ cup granulated sugar 100g
- ¼ tsp coconut extract
Lemon Curd
- 4½ tbsp unsalted butter room temperature (63g)
- ½ cup granulated sugar 100g
- 3 large eggs
- 6 tbsp lemon juice 90ml
- 2¼ tbsp lemon zest 11g
- scant 1/4 tsp salt
Lemon Curd Ganache
- 9 oz white chocolate finely chopped (255g)
- ¼ cup coconut cream 70g
- all of the lemon curd from above about 1 cup
Coconut Cream Cheese Frosting
- 1 cup unsalted butter room temperature (226g)
- ¾ cup cream cheese room temperature (170g)
- 4 to 5 cups powdered sugar 500 to 625g
- 2 tbsp coconut milk or heavy cream 30ml
- ½ tsp coconut extract
To Decorate
- 2½ cups unsweetened shredded coconut 200g
- lemon slices
Instructions
Coconut Cake Batter
- Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with oil and line the bottoms with parchment paper. Grease the parchment paper lightly.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In the bowl of a mixer, beat the butter for 30 seconds. Add the oil and sugar and beat on medium-high speed for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Along with the final egg, add the vanilla and coconut extract.
- Add one third of the flour mixture and mix on low.
- Add half of the coconut milk and mix to combine.
- Add another third of the dry ingredients and fold until incorporated.
- Add the remaining coconut milk and mix.
- Add the remaining dry ingredients and fold just until combined.
- Fold in the coconut flakes.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Coconut Syrup
- Combine the water and sugar in a small saucepan over medium heat.
- Bring to a simmer and stir until the sugar has dissolved.
- Remove from the heat and stir in the coconut extract.
- Allow to cool completely.
Lemon Curd
- Beat the butter with an electric mixer for 30 seconds.
- Add the sugar and beat for another minute.
- Add the eggs one at a time, mixing well after each addition.
- Add the lemon juice, lemon zest, and salt and mix until combined. The mixture may look separated.
- Pour the mixture into a heavy-bottomed saucepan.
- Cook over medium-low heat, stirring constantly, until the curd reaches 170°F (76°C), or until thick enough to coat the back of a spoon. Don’t stop stirring and don’t keep the heat high or the eggs will scramble.
- Remove from the heat and pour into a bowl through a fine mesh sieve.
- Cover the surface directly with plastic wrap and refrigerate for at least 2 hours.
- You can make the curd up to 2 days ahead.
Lemon Curd Ganache
- Place the white chocolate and coconut cream in a medium bowl.
- Microwave in 15-second intervals, stirring between each interval, until smooth. Alternatively, melt over a double boiler.
- Add all of the lemon curd and whisk until smooth and glossy. Allow for it to come to room temperature, until thickened but still spreadable. Should take about one hour.
- You can try placing the ganache in the fridge for 10 minutes, and then stir it gently and let it sit on the counter, this will help speed up the firming process.
Coconut Cream Cheese Frosting
- Beat the butter for 1 minute until creamy.
- Add the cream cheese and beat for another minute.
- Scrape the bowl and beat again until smooth.
- Add 4 cups powdered sugar and mix on low until incorporated.
- Add the coconut milk and coconut extract.
- Mix until smooth.
- Add the remaining powdered sugar only if needed to reach a spreadable consistency.
Toast the Coconut
- Place the shredded coconut in a large skillet over medium-low heat.
- Cook, stirring constantly, for 5 to 8 minutes until lightly golden.
- Transfer immediately to a plate and allow to cool completely. If you leave it in the pan, it will continue to burn.
Assemble the Cake
- Place one cake layer on a cake stand.
- Brush the surface with coconut syrup.
- Pipe a ring of frosting around the edge of the cake layer.
- Spread about 3/4 cup lemon curd ganache inside the frosting border.
- Place the second cake layer on top.
- Brush with coconut syrup.
- Pipe another frosting border and spread another 3/4 cup lemon curd ganache inside.
- Top with the final cake layer.
- Brush the top layer lightly with coconut syrup.
- Apply a thin crumb coat of frosting over the entire cake and refrigerate for 15 to 20 minutes.
- Frost the top and sides of the cake with the remaining frosting.
- Press the toasted coconut onto the sides of the cake.
- Pipe swirls of frosting around the top edge of the cake.
- Spread lemon curd ganache in the center of the cake.
- Decorate with lemon slices between the frosting swirls.
Notes
Nutrition
Do you use sweetened or unsweetened shredded coconut in the custard?
you can use either. I can’t recall what I’ve used but I’d probably use unsweetened. But if I only had sweetened, it wouldn’t stop me from making the recipe.
Can I make this into a sheet cake?
Yes you can.
Use a 9×13-inch (quarter sheet) pan. And expect it to bake longer than the 20–25 minutes listed, more like 30–38 minutes, depending on your oven. Check with a toothpick at 30.
You could poke holes in the baked and cooled cake and pipe the filling inside, or choose between the coconut custard and the lemon curd.
You can pipe the frosting on top of the cake.
This recipe is the bomb! Absolutely devine.
Quick question – can it be made in advance and frozen? Or do you not recommend once filled.
Yes I would freeze this easily.
Is there any substitute for eggs?
Your recipe is amazing
I wanted to make it for someone allergic to eggs
Hi Lida!
So this recipe has eggs in pretty much every element of the cake, so I recommend finding a vegan recipe because it will be very difficult to make these substitutions with this particular recipe.
Thank you!
Have a great day
Hi Camila,
I don’t get lemons around here. Can I substitute them with limes or sweet limes or any other citrus fruit? Would like to try out this cake.
P. S. Your layer cake collection is splendid
Hello Pearl,
for sure you can substitute for any citrus fruit!
Thank you so much!
Me: has never made a layer cake before
Also me: hmmm this recipe takes an estimated 8hrs; you should try it for your mother’s birthday in 6 days!!!
Spoiler alert 🚨!! I tried it and it was gorgeous. I wish I could upload pictures here, but I don’t see the option to. Your instructions are super clear, amazingly helpful, & guided me through making buttercream, curd, & custard – each of which were completely new techniques for me! (I’m big on pastries but am a cake novice). The flavor went over so well at my mom’s bday party.
Can’t wait to try another one of your recipes! Thank you for sharing!!!
Omg I am so happy to hear that!!! That’s really awesome!!! Thank you so much for coming back and sharing!!! I really appreciate it!! 🙂 Have a fabulous day!!!
Can you sub Olive Oil for the vegtable oil? Thank you!
You sure can!
Did you top the cake with toasted coconut? I missed that step in the directions.
Hello Diane, yes I did top the cake with toasted coconut, and added lemon slices to the side 🙂
Have a great day!
This looks so GOOD! My husband just said he wanted a lemon cake… I think this is the one he’s getting because I can’t stop thinking about it!
haha that’s great! thanks Mikel!
This is such a gorgeous cake! Loving that lemon curd filling!
What a beautiful looking cake, it certainly has my mouth watering – such a delicious mix of flavours!
Look at this cute LITTLE cake – full of flavor and a touch of magic that every good cook has! Fantastic work – I like the layers and particularly how they look from the side. And I always check butter prices, too LOL
Wow! This looks amazing, and I’m seriously drooling! Beautifully decorated too, pinned!
That coconut custard layer looks AMAZING…I’m drooling here! 😛 I love how you decorated the cake too, it’s gorgeous 🙂
Yowsers that really is a serious cake, I really don’t bake often enough but would love this. I’ll take citrus flavours over all others when it comes to desserts.