Learn how to make an extremely fluffy and moist gluten-free coconut lemon cake with this easy step-by-step recipe. This homemade recipe has a tangy, sweet citrusy curd filling sandwiched between tender coconut cake layers with an airy lemon cream cheese frosting. Not feeling a from-scratch recipe? Then opt for the cake mix adaptation. I’ll show you how to make an impressive GF layer cake either way!
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Easy Gluten-Free Coconut Cake with Lemon Filling
There’s no question that a gluten-free coconut lemon cake recipe is an absolute show-stopping dessert in my easy gluten-free cake recipe collection. It’s ideal for special occasions like spring holidays, Mother’s Day or as a yummy birthday layer cake. However, just because this moist and decadent homemade dessert looks like it came from a bakery, it’s easy to pull off.
Just like this 5-star homemade gluten-free white cake, it’s has the perfect texture combo of fluffy, yet moist. You can make a completely homemade recipe, including fresh lemon filling and from-scratch coconut cake layers, or opt for the simplified cake mix version and use store-bought lemon curd.
Making the best gluten-free coconut and lemon cake is literally a piece of cake using my favorite gluten-free baking tips. A combo of oil and butter keeps the cake moist, but still maintains the creamy, buttery flavor.
While most GF coconut cake recipes use buttermilk, I opted for canned coconut milk. It has a high fat content, adding moisture, layering another element of coconut flavor, and does a better job coating the GF starches so you aren’t left with dry, crumbly results.
Delicious and easy! Made gluten free for my Mother in law’s birthday. Everyone loved it! Used store bought lemon curd to save time. The fluffy frosting is light and not too sweet and very easy to spread on cake. Never would have thought to put lemon and coconut together but it’s amazing. Thanks for another great recipe!
—Tamara
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with lemon curd…or not?
If you’d rather not make a homemade lemon filling, you can also opt for store-bought lemon curd. Either way is delish!
But I have complete faith you can pull off a from-scratch lemon curd! Place all the ingredients in a metal bowl (or double boiler) fitted over a gently simmering pot of water. Be sure the water is only high enough to heat the mixture, not directly touching the bottom of the bowl. You just want the steam heat to cook the lemon curd.
Heat and whisk until the mixture thickens, coats the back of a spoon, and reaches a temperature of 170°F. To measure the temp quickly and easily, I use an instant read thermometer
Cream like a pro
Start by creaming together softened butter, oil, and sugar until light and fluffy. This will take about 3 minutes, so don’t stop once it’s all mixed together! Keep going until the mixture is airy and fluffy. Beat in the egg yolks, one at a time, then lemon zest and extracts.
Alternate coconut milk and GF flour mixture
In a separate bowl whisk together the dry ingredients. Now we will alternate between mixing in the gluten free flour mixture with canned coconut milk. Start with about a third of the dry mixture, then a third of coconut milk until everything is mixed in.
Fold in egg whites and bake
The cake batter will be slightly thick at this point, but once the egg whites are folded in, it will loosen up. Separate the cake mixture into three 9-inch cake pans and bake in a 325°F oven for 25-30 minutes. With GF cakes I recommend using a long cake tester because it’s longer and more accurately tests the crumb. Cool the layers on a wire rack before frosting.
Next-Level Fluffy Lemon Cream Cheese Frosting
Typically coconut cakes use a thick layer cream cheese frosting to cover the top and sides. While I love the flavor of cream cheese, I also wanted something lighter, fluffier, and with a citrusy lemon flavor.
Using a smaller amount of cream cheese mixed with a touch of heavy cream, lemon zest, lemon extract, and powdered sugar provides a hint of sweet and creamy lemon.
Folding in cool whip topping lightens the frosting to a fluffy texture. If you prefer to not use store bought whipped topping, increase the amount of powdered sugar by 3 tablespoons. Next, beat 1 ½ cups heavy cream until stiff, and fold that into the cream cheese mixture.
Can I Use a Gluten-Free Cake Mix Instead?
Absolutely! In the recipe notes below I share how to take a GF yellow cake mix and turn it into a homemade-ish 😎 coconut cake. Please note, a cake mix will only make a two layer cake so you will need half the amount of lemon filling.
But good news. You can put that extra lemon filling to good use. Stir it into yogurt, on these fluffy gluten-free drop biscuits or tender, fluffy gluten-free scones, ice cream, as a cheesecake topping, pancakes, or in quick and easy gluten-free crepes.
What If My Lemon Filling Doesn’t Thicken?
Measuring the temperature is key for making thick and silky lemon curd. I use my favorite kitchen gadget, an instant read thermometer, to check the temp in seconds. It should reach a temperature of 170ºF to make sure the egg yolks have cooked.
For best results, remove the double boiler when checking the temperature. This avoids getting a falsely high temperature reading. If you don’t have a thermometer, the curd should be thick enough to coat the back of a spoon.
If you accidentally pull the the mixture from the heat too early, you may end up with thin, runny lemon curd. There is a good chance it can be saved!
- If that doesn’t work, use cornstarch as a thickener. Mix a little of the lemon filling with 1 teaspoon cornstarch and whisk back into the double boiler. Heat through and whisk until thickened. You may have to add up to 1 tablespoon cornstarch, depending on how thin it is.
- Try reheating it. Place it back in the double boiler and whisk vigorously while heating again. Chances are the mixture did not reach a temperature of 170ºF the first time.
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Extra Moist Gluten-Free Coconut Lemon Curd Cake
Ingredients
Lemon Filling
- 5 (5) egg yolks, separated and room temperature
- 3 tablespoons (3 tablespoons) unsalted butter, softened and cubed
- ¼ cup (61 g) fresh lemon juice
- ½ cup (100 g) sugar
- 2 teaspoons (2 teaspoons) lemon zest
- pinch (pinch) salt
Coconut Cake
- 2 cups granulated sugar
- ½ cup (109 g) vegetable oil
- ½ cup (113.5 g) unsalted butter, softened
- 5 (5) eggs, separated and at room temperature
- 1 teaspoon (1 teaspoon) coconut extract
- 1 teaspoon (1 teaspoon) lemon extract
- 1 teaspoon lemon zest
- 2 ¼ cups (306 g) all purpose gluten free flour, (I use and recommend Cup4Cup gluten free flour)
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon ) baking soda
- ½ teaspoon (½ teaspoon) salt
- 1 cup (240 g) canned coconut milk , full fat
- 1 cup (90 g) sweetened shredded coconut
- ¼ teaspoon (¼ teaspoon) cream of tartar
Lemon Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ¼ cup heavy cream
- 1 teaspoon lemon zest
- ½ teaspoon lemon extract
- 8 ounce tub whipped topping (3 cups Cool Whip)
- for decorating sweetened shredded coconut, fresh lemon slices
Instructions
Lemon Curd Filling
- Place all the ingredients in a double boiler. (If you don't have a double boiler, use a metal bowl or smaller saucepan placed over a pot of water). Fill water in lower pot only a couple inches, so it isn't touching upper pot. Bring water to a gentle simmer. Heat ingredients while whisking constantly and vigorously.5 egg yolks, 3 tablespoons unsalted butter, ¼ cup fresh lemon juice, ½ cup sugar, 2 teaspoons lemon zest, pinch salt
- Continue heating and whisking until mixture thickens, coats the back of a spoon, and reaches a temperature of 170°F. The volume will build slightly and become paler. TIP: To measure the temperature accurately, remove the mixture from the simmering water before testing temp. Otherwise, it could read a falsely high temperature, which would mean the eggs haven't cooked or the filling won't thicken upon cooling.
- Pour the lemon curd into a heat proof bowl and press plastic wrap to the surface of the curd. This will help avoid a film developing. Refrigerate until cold, about 1 hour. If making ahead, transfer lemon curd to airtight container and refrigerate for 1-2 weeks.
Coconut Cake
- Preheat oven to 325ºF. Spray THREE 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray again and set aside.
- In a large mixing bowl place the sugar, softened butter, and vegetable oil. Beat until well blended, about 2 minutes. Add room temperature egg yolks, one at a time, beating well between each addition. Mix in coconut extract, lemon extract, and lemon zest.2 cups granulated sugar, ½ cup vegetable oil, ½ cup unsalted butter, 5 eggs, 1 teaspoon coconut extract, 1 teaspoon lemon extract, 1 teaspoon lemon zest
- In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about a third of the flour mixture to creamed butter mixture. Mix well. Then add about a third of the coconut milk and mix well. Continue alternating between flour and coconut milk, beating well between each addition. After all the flour and coconut milk has been added, stir in shredded coconut. Set batter aside.2 ¼ cups all purpose gluten free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup canned coconut milk , 1 cup sweetened shredded coconut
- In a separate bowl, with a clean, dry beaters, beat together egg whites and cream of tartar until stiff peaks form. Fold about a forth of the beaten egg whites into the cake batter. Then gently fold in the remaining whites until no streaks remain.¼ teaspoon cream of tartar
- Divide and spread batter between three prepared cake pans. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean. Cool in pans 10 minutes and then turn onto wire racks to cool completely.
Fluffy Lemon Cream Cheese Frosting
- In a large mixing bowl beat together cream cheese, powdered sugar, heavy cream, lemon zest, and lemon extract until smooth and fluffy, about 1-2 minutes.4 ounces cream cheese, ½ cup powdered sugar, ¼ cup heavy cream, 1 teaspoon lemon zest, ½ teaspoon lemon extract
- Gently fold in whipped topping until well mixed and no streaks remain.8 ounce tub whipped topping (3 cups Cool Whip)
Assembly
- Place first cooled cake layer on platter. Tuck strips of waxed paper underneath edges to catch drips and keep serving platter clean.
- Spread half lemon filling evenly on top of first cake layer. Place second cake layer on top and spread on remaining lemon curd. Top with third cake layer.
- Spread on frosting, starting at top and working evenly around the sides using an offset spatula. Decorate cake with additional coconut and fresh lemon slices, if desired.
- If making the cake ahead of time, store in the refrigerator, loosely covered. Set out 2 hours before serving to come to room temperature. Securely wrap and refrigerate any leftovers.
Notes
Using a Cake Mix
Please note a cake mix will only make a two layer cake so you will need half the amount of lemon filling. Extra lemon curd may be used in yogurt, on biscuits, ice cream, cheesecake, crepes, or pancakes.- Beat together a gluten-free yellow cake mix with ½ cup softened butter, ¾ cup canned coconut milk, ½ cup water, and 3 whole eggs.
- Mix first on low to combine ingredients and then increase speed to medium and beat for 2 minutes.
- Divide between TWO layer cake pans, lined with parchment paper on the bottom and sprayed with cooking spray.
- Bake 350ºF for 33-36 minutes, or until toothpick comes out clean. Cool for 10 minutes in cake pans. Turn onto wire racks and cool completely.
- Make lemon cake filling (using only half for cake) or substitute store bought lemon curd.
- Prepare fluffy lemon cream cheese frosting and assemble layer cake.
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Hi, this sounds so yummy. Could you make ahead a freeze this cake?
Hi Jan,
Yes! I do this all the time. Make it in its entirety, then put the whole thing in the freezer until solid. At that point you can take it out and wrap securely with plastic wrap and foil. Just remember to unwrap it before it thaws so you don’t mess up the icing.
Best,
Melissa
Delicious and easy! Made gluten free for my Mother in law’s birthday. Everyone loved it! Used store bought lemon curd to save time. The fluffy frosting is light and not too sweet and very easy to spread on cake. Never would have thought to put lemon and coconut together but it’s amazing Thanks for another great recipe!
Hi Tamara,
What a nice gesture for your Mother-in-Law! I’m so glad everyone enjoyed it and you found it easy to make. I can attest it is equally delicious with store bought lemon curd!
Best,
Melissa