Lemon Coconut Cake
Lemon coconut cake features deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting. It’s a family favorite recipe! To make the best possible lemon coconut cake, make sure to read my notes in the post and below before beginning.
Ingredients
- 3 cups (315g) sifted cake flour (spooned & leveled)*
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) canned coconut milk, at room temperature*
- 1/2 cup (120ml) buttermilk, at room temperature*
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 5 large eggs, at room temperature
- 1 Tablespoon (15ml) pure vanilla extract
- optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)
- 6 ounces sweetened shredded coconut (about 2 loosely packed cups)
- 1 and 1/2 cups homemade lemon curd (full recipe)
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons (30ml) coconut milk or heavy cream
- 1 teaspoon pure vanilla extract
- pinch salt
- topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish