This Lemon Coconut Cream Cake is a vibrant and refreshing dessert that combines the bright, tangy flavor of lemons with the sweet, nutty crunch of coconut. Layers of moist lemon cake are filled with a creamy coconut filling and topped with a silky lemon glaze, creating a harmonious blend of flavors and textures. Perfect for spring gatherings, summer parties, or anytime you want a taste of sunshine, this cake is as delightful to look at as it is to eat.
Ingredients
For the Lemon Cake:
1¾ cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup vegetable oil
3 large eggs
Zest and juice of 2 lemons
1 teaspoon vanilla extract
¾ cup buttermilk (or substitute with milk + 1 tablespoon lemon juice)
For the Coconut Cream Filling:
1 can (14 oz) sweetened condensed milk
1 cup shredded sweetened coconut
1 teaspoon coconut extract
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
For Garnish:
Toasted shredded coconut
Fresh lemon slices
Instructions
Prepare the Lemon Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large mixing bowl, cream the softened butter and oil together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Bake the Cake:
Pour the batter into the prepared pans and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Coconut Cream Filling:
In a medium saucepan over medium heat, combine the sweetened condensed milk, shredded coconut, and coconut extract. Cook, stirring constantly, for 5-7 minutes, until the mixture thickens and becomes sticky. Remove from heat and let it cool completely.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
Assemble the Cake:
Place one cake layer on a serving plate. Spread the cooled coconut cream filling evenly over the top. Top with the second cake layer. Drizzle the lemon glaze over the top of the cake, allowing it to drip slightly down the sides.
Garnish and Serve:
Sprinkle toasted shredded coconut generously over the top of the cake. For an extra touch, garnish with fresh lemon slices. Slice and serve at room temperature for the best flavor.
Tips for Success
Toasting Coconut: Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant.
Lemon Zest and Juice: Use fresh lemons for the brightest flavor. Avoid bottled lemon juice, as it can taste overly sour or artificial.
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap the unglazed cake tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw at room temperature before assembling.
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, but you may need to add 2-3 tablespoons of sugar to the coconut cream filling to balance the sweetness.
How do I prevent the coconut filling from being too sticky?
Lightly grease your spatula or wet it with water to make spreading easier if the filling becomes too sticky.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.
Final Thoughts
This Lemon Coconut Cream Cake is a celebration of zesty citrus and tropical coconut flavors, offering a dessert that’s both refreshing and indulgent. Its tender lemon cake layers, creamy coconut filling, and tangy lemon glaze create a harmonious blend that’s sure to impress. Whether you’re hosting a gathering, celebrating a special occasion, or simply craving something bright and flavorful, this cake is sure to delight.
Don’t be intimidated by the multiple components—each step is straightforward, and the end result is worth every effort. Share this vibrant creation with friends and family, and watch how quickly it becomes a favorite. Have you tried this recipe yet? Let us know how it turned out!
Conclusion
The Lemon Coconut Cream Cake is a delightful fusion of tangy lemon and sweet coconut flavors, offering a dessert that’s as comforting as it is elegant. Its moist texture and vibrant taste make it a versatile treat for any season. Gather your ingredients, follow the steps, and enjoy the inviting aroma that fills your kitchen as this cake bakes. It’s a dessert that’s sure to become a household staple.