Coconut Lemon Curd Cake (Cake Mix or Gluten-Free Options)

Learn how to make coconut lemon curd cake with these easy and versatile recipe! Choose between a homemade layer cake with curd filling, a lemon coconut cake using a cake mix or an equally moist and delicious gluten-free lemon coconut cake recipe! They all include moist coconut cake layers with citrusy lemon curd filling, and extra fluffy lemon cream cheese frosting.

Easy Coconut Cake with Lemon curd Recipe

There’s no question that a coconut lemon curd is an absolute show-stopping dessert, ideal for special occasions like Easter or birthdays. However, just because this moist and decadent layer cake looks like it came from a bakery, it’s easy to make.

Just like lemon blueberry cake recipe, choose a baking option that works for you! Make a completely homemade recipe, including fresh lemon curd filling and from scratch coconut cake layers, or use a simplified lemon coconut cake using a cake mix and store bought filling. For those looking for gluten-free cake recipes, there is a gluten-free lemon coconut cake adaptation guaranteed to fool everyone!

Below you will find helpful step-by-step instructions, complete with lemon curd tips and troubleshooting. The gluten-free cake modifications includes my favorite gluten-free baking tips as well as my top recommend GF flour to use.

why this recipe works

Making the best coconut lemon cake is literally a piece of cake using these recipe hacks!

1. Using oil and butter keeps the cake moist with the oil, but still maintains the creamy, buttery flavor.
2. While most coconut cake recipes use buttermilk, I opted for canned coconut milk. It has a high fat content, which adds to the moisture, and layers another element of coconut flavor.
3. The eggs are separated and added to the batter at different times. While this is an extra step, folding in beaten egg whites adds loftiness to the cake to lighten the crumb.

How to Make Coconut Lemon Curd Cake

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Line three cake baking pans with cut to size parchment paper circles. Preheat oven to 325ºF. Using a low over temperature helps keep the cake layers extra moist.
2. Cream together softened butter, oil, and sugar until light and fluffy. This will take about 3 minutes.
3. Mix in egg yolks, one at a time, until well mixed. Then beat in flavorings – coconut extract, lemon extract, and lemon zest.
4. In a separate bowl whisk together dry ingredients – cake flour or recommended gluten- free all purpose flour, Cup4Cup, with baking powder, baking soda, and salt.
5. Add about 1/3 flour mixture to creamed butter mixture and beat well. Then mix in 1/3 coconut milk. Continue alternating between and adding and mixing the two until all the flour and coconut milk has been added. Stir in shredded coconut and set aside.
6. In a separate bowl beat egg whites with cream of tartar until stiff peaks form. Gently fold in egg whites to batter mixture. This will lighten the cake crumb, making it extra fluffy.
7.  Divide cake batter between cake pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.

How to make lemon curd filling

When making a coconut cake with lemon filling it is important to make the lemon curd well in advance so it has time to cool, chill, and thicken. Although homemade lemon curd sounds daunting, it’s actually simple to make!

For best results, you will need a double boiler, which keeps the curd ingredients above gently simmering water so it heats gradually. If you do not have a double boiler, you can also place a smaller pot inside a larger one containing a small amount of simmering water.

For either method, make sure the water is not directly touching the pan above it. You just want the steam heat to cook the lemon curd.

1. Place all ingredients in a double boiler. If you do not have a double boiler, simply place a smaller saucepan over a larger pan of gently simmer water.
2. 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.
3. Continue heating and whisking until 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
4. Press plastic wrap to the surface of the curd. This will help avoid a film developing. Refrigerate until cold, about 1 hour, before using as cake filling. 

fluffy cream cheese lemon 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 1/2 cups heavy cream until stiff, and fold that into the cream cheese mixture.

making lemon coconut cake with a Mix

Make lemon curd coconut cake recipe even easier by using a yellow cake mix! To save more time substitute store bought lemon curd for the homemade lemon cake filling.

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 gluten-free biscuits or scones, ice cream, cheesecake topping, pancakes, or gluten-free crepes.

1. Beat together yellow cake mix with 1/2 cup softened butter, 3/4 cup canned coconut milk, 1/2 cup water, and 3 whole eggs.
2. Mix first on low to combine ingredients and then increase speed to medium and beat for 2 minutes.
3. Divide between TWO layer cake pans, lined with parchment paper on the bottom and sprayed with cooking spray.
4. 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.
5. Make lemon cake filling (using only half for cake) or substitute store bought lemon curd.
6. Prepare fluffy lemon cream cheese frosting and assemble layer cake.

Gluten-Free Lemon coconut cake 

This cake recipe works with using gluten-free all purpose flour for a gluten-free recipe. My recommended brand used for the recipe is Cup4Cup gluten free flour, which proved the best when writing my gluten-free cookbook and researching the best gluten-free baking recipes.

I particularly like this GF flour blend for this recipe because the traditional version calls for cake flour. Cup4Cup gluten-free flour uses a higher ratio of cornstarch in their blend, making it less dense, similar to cake flour. It works great for gluten-free chocolate cake to vanilla cupcakes.

Typically when baking gluten free cakes, the baking time needs to be extended a few minutes. However, coconut lemon curd cake did not need extra baking time. Always use a toothpick inserted in the center to make sure the cake has cooked.

How to Fix Lemon Curd that didn’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.

Lemon curd 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.

Sometimes home cooks pull the the mixture from the heat too early, resulting in thin, runny lemon curd. There is a good chance lemon curd that didn’t set can be saved!

1. 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.
2. 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.

expert Baking Tips

• For a shortcut substitute store bought lemon curd for filling.
• Use room temperature ingredients for lemon curd and cake for best results.
• Lemon cake filling may be made 1-2 weeks ahead of time and refrigerated in an airtight container.
• To make sure lemon curd thickens and sets check to make sure it has reach 170ºF. For the most accurate readings use an instant read thermometer and pull the double boiler from heat source when checking.
• For this recipe you will need 3 lemons and 10 eggs.
• Unused egg whites may be frozen or stored 4 days in the refrigerator.
• Zest the lemons first before extracting juice.
• Decorate the cake with sweetened lemon slices, shredded coconut or toasted coconut.

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