Lemon Coconut Cake
Brighten up your dessert table with this irresistibly moist and fluffy Lemon Coconut Cake—a tropical-inspired treat bursting with zesty citrus and sweet coconut flavors. This two-layer masterpiece combines the tang of fresh lemon juice and zest with the subtle sweetness of shredded coconut, creating a perfectly balanced flavor profile that’s light yet indulgent. Topped with a luscious lemon glaze that drizzles down the sides and finished with a sprinkling of shredded coconut, this cake not only tastes divine but also makes a stunning centerpiece for any occasion. With just 20 minutes of prep and simple baking steps, it’s an easy yet elegant choice for birthdays, holidays, or casual get-togethers. Perfect for lemon and coconut lovers alike, this captivating cake is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1 cup Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 1 cup Whole milk
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 1 cup Shredded sweetened coconut
- 1.5 cups Powdered sugar
- 3 tablespoons Fresh lemon juice (for glaze)
- 0.25 cup Shredded coconut (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the lemon zest and lemon juice until fully incorporated.
Gradually alternate adding the dry flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
Fold in the shredded sweetened coconut gently using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a few tablespoons of glaze on top, then place the second cake layer on top.
Pour the remaining glaze evenly over the top of the cake, letting it drizzle down the sides.
If desired, garnish with shredded coconut on top for a decorative and flavorful touch.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 49.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
