Easy Homemade Lemon Coconut Cake

Easy Homemade 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 an old fashioned coconut cake made from scratch or a simplified version using a cake mix.  

How to Make Lemon Coconut Cake from Scratch

Lemon Curd Coconut Cake 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 actually pretty straightforward to make.

Below are step-by-step instructions, complete with helpful images, to make a moist, old fashioned coconut 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 coconut cake using a cake mix. The homemade lemon cake filling can also be replaced by store bought lemon curd. 

1. Line three cake baking pans with cut to size parchment paper circles. Preheat oven to 325ºF.
2. Cream together softened butter, oil, and sugar until light and fluffy.
3. Mix in egg yolks, one at a time, until well mixed. Beat in coconut extract, lemon extract, and lemon zest.
4. In a separate bowl whisk together dry ingredients – cake flour or gluten free all purpose flour 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.
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. 

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! 

1. Place all ingredients in a double boiler. 

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.

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. 

What Can I Substitute For a 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. 

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. 

Lemon Coconut Layer Cake 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. 

Secrets to Moist, Old Fashioned Coconut Cake

Making the best homemade coconut cake is literally a piece of cake using these tips!

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.

Gluten Free Coconut Cake 

This cake recipe works with traditional cake flour or using gluten free all purpose flour. My recommended brand used for the recipe is Cup 4 Cup 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. 

Coconut Cake With 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. 

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. 

Tips for Making the Best Coconut Cake with Lemon Curd Filling

• 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. 

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 
• Spiked Lemon Shake Up
• Coconut Rice Pudding
• Summer Lemonade Cocktail
• Chewy Coconut Macaroons 

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