Lemon Coconut Cake recipe has moist coconut cake layers with fresh lemon curd filling, all covered in a fluffy lemon cream cheese frosting. Learn how to make homemade, using a cake mix, or with gluten-free adaptations!
Coconut Lemon cake recipe homemade or cake mix!
Lemon Coconut Cake with lemon curd filling is a showstopper dessert, perfect 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.
Below are step-by-step instructions, complete with helpful images and gluten-free adaptations, to make a moist, old fashioned cake with homemade lemon curd filling.
However, if you are short on time or desire a simpler recipe, I’ve also included how to make lemon coconut cake using a cake mix. The homemade filling can also be replaced by store bought lemon curd.
Looking for more delicious lemon dessert recipes? Try my homemade Frozen Lemon Pie, Gluten-free Lemon Squares or Lemon Blueberry Cake.
why this recipe works
Making the best coconut lemon cake is literally a piece of cake using these recipe hacks!
- Using oil and butter keeps the cake moist with the oil, but still maintains the creamy, buttery flavor.
- 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.
- 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 Lemon Coconut Cake recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Line three cake baking pans with cut to size parchment paper circles. Preheat oven to 325ºF.
- Cream together softened butter, oil, and sugar until light and fluffy.
- Mix in egg yolks, one at a time, until well mixed. Beat in coconut extract, lemon extract, and lemon zest.
- In a separate bowl whisk together dry ingredients – cake flour or gluten free all purpose flour with baking powder, baking soda, and salt.
- 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.
- In a separate bowl beat egg whites with cream of tartar until stiff peaks form. Gently fold in egg whites to batter mixture.
- 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.
Lemon Curd Cake Filling
The first step when making a coconut cake with lemon filling is to make the lemon curd so it has time to cool. Although homemade lemon curd sounds daunting, it’s actually simple to make!
- 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.
- 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.
- Continue heating and whisking until mixture thickens, coats the back of a spoon, and reaches a temperature of 170°F.
- 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.
using a Cake Mix
Make lemon coconut cake recipe even easier by using a yellow cake mix! Follow the instructions below adapted from Pillsbury. 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 biscuits, ice cream, cheesecake, crepes, or pancakes.
- 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.
- 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.
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!
- 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.
- 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.
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.
Substitutes for double boiler
Don’t let a lack of double boiler equipment keep you from making lemon curd! Instead, use what you have to make a double boiler.
- Place a metal bowl over a saucepan.
- Use a smaller saucepan placed on top of larger one.
- Fill the bottom pot with only a couple inches of water. The water shouldn’t be touching the bowl or pot above it.
- Heat the water to a gentle simmer. Rapidly boiling water will cook the ingredients above it too quickly.
Gluten Free adaptation
This cake recipe works with using gluten free all purpose flour for a gluten-free lemon coconut cake. 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.
Typically when baking gluten free cakes, the baking time needs to be extended a few minutes. However, lemon coconut cake recipe did not need extra baking time. Always use a toothpick inserted in the center to make sure the cake has cooked.
expert Tips and tricks
- 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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step-by-step web story instructions for this recipe!
More Lemon and Coconut Recipes
If you love lemon or coconut flavors, check out more of these easy homemade recipes!
- Lemon Blueberry Cake (from scratch and using a cake mix)
- Almond Joy Cake
- Creamy Frozen Lemon Pie
- Spiked Lemon Shake Up
- Coconut Rice Pudding
- Summer Lemonade Cocktail
- Chewy Coconut Macaroons
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Lemon Coconut Cake (Homemade, Cake Mix, or Gluten-Free)
Ingredients
Lemon Curd Filling
- 5 egg yolks, separated and room temperature
- 3 tablespoons unsalted butter, softened and cubed
- ¼ cup lemon juice
- ½ cup sugar
- 2 teaspoons lemon zest
- pinch salt
Coconut Layer Cake
- 2 cups sugar
- ½ cup vegetable oil
- ½ cup unsalted butter, softened
- 5 eggs, separated and at room temperature
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest
- 2 ¼ cups cake flour or all purpose gluten free flour (I used and recommend Cup 4 Cup gluten free flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
- 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), see recipe notes for substitution
- sweetened shredded coconut, fresh lemon slices, for decorating
Instructions
Lemon Curd Filling
- Place all 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.
- 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 Layer 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 bowl place 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.
- In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about 1/3 flour mixture to creamed butter mixture. Mix well. Then add 1/3 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.
- In a separate bowl, with a clean, dry beaters, beat together egg whites and cream of tartar until stiff peaks form. Fold 1/4 of beaten egg whites into cake batter. Then gently fold in the remaining whites until no streaks remain.
- 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.
- Gently fold in whipped topping until well mixed and no streaks remain.
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.
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Recipe Notes
Using a Cake Mix
Make the 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 biscuits, ice cream, cheesecake, crepes, or pancakes.- 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.
- 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.
Gluten Free adaptation
This cake recipe works with using gluten free all purpose flour for a gluten-free lemon coconut cake. My recommended brand used for the recipe is Cup4Cup gluten free flour. Typically when baking gluten free cakes, the baking time needs to be extended a few minutes. However, lemon coconut cake recipe did not need extra baking time. Always use a toothpick inserted in the center to make sure the cake has cooked.Cool Whip Topping Substitution
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.Nutrition
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Tamara says
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!
Melissa says
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