Lemon Coconut Cream Cake with Buttermilk
Ingredients
Method
- Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time mixing until the yellow of the yolk is blended.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until blended.
- Fold in the shredded coconut. Divide batter between three prepared 8 inch cake pans.
- Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
- Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
- Boil, stirring, for 1 minute more.. Remove the pan from the heat.
- Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
- Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
- This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
- (I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes about 1 1/4 cups.)
- Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
- Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight or falls over slightly, Keep in the refrigerator while completing the next step.
- In another bowl combine the cream cheese, powdered sugar and extracts. Beat until very smooth. Fold the whipped cream into this mixture. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.
- Place the first cake layer on the pedestal or cake base. Spread with lemon curd (stopping about 1/4 to 1/2 inch from the edge of the cake layer.
- Spread the curd with a layer of the whipped cream cheese frosting. Repeat steps for the next layer, and top with the third layer. *I had enough lemon curd leftover to spread the top with lemon curd as well.
- Fill in any gaps between the cake layers with frosting- I do this by loading the frosting into a disposable piping bag with the tip snipped away. This step helps to keep the filling contained. (Normally I would pipe a dam of buttercream when working with soft fillings but we aren't working with buttercream today. This is why it's a good idea not to take the filling all the way to the edge of the cake.).
- Frost around the sides of the cake with the coconut whipped cream cheese frosting. Press coconut into the sides. Lemon curd is on top of the cake and I'm leaving that exposed. I piped a border using a 2D piping tip with the remaining frosting.
Notes
Tried this recipe?
Let us know how it was!Why This Lemon Coconut Cream Cake Works
The first lemon coconut cream cake I made looked like a disaster. I’m not kidding. The layers were lopsided, the curd leaked out the sides, and I’d used the wrong kind of coconut milk so the frosting was grainy. But here’s the thing. We ate it anyway. And it tasted like heaven. That bright, lemony pop against the sweet, creamy coconut? I was hooked. I’ve cracked the code since then. This version looks as good as it tastes. I promise.
If you’ve ever wanted a cake that screams spring but doesn’t scream stress, keep reading. This lemon coconut cream cake is the one. It’s got that soft, moist sponge with real lemon zest running through it. The cream cheese frosting is light and tangy, studded with toasted coconut. And the lemon curd in the middle? That’s the secret weapon. It’s bright without being sour, rich without being heavy. I’ve made this mistake so you don’t have to. Full disclosure, I messed this up twice before getting it right. But now? It’s my go-to for Mother’s Day, spring brunches, or just a Tuesday that needs a little sunshine.
We’re talking about a citrus coconut dessert that hits every note. It’s a lemon coconut cream cake that’s actually moist. Not dry, not dense, not a disappointment. The kind of cake where you take a bite and your eyes close involuntarily. That’s the goal here.
Ingredients You’ll Need
Let’s talk about what goes into this thing. I’m not a pastry chef, so take this with a grain of salt. But I’ve tested this enough to know what works. For the cake itself, you’ll need unsalted butter (softened, obviously), sugar, eggs at room temperature, and cake flour. Cake flour is a big deal here. It gives you that soft, tender crumb that makes this cake feel special. If you don’t have it, I’ll give you a swap later.
You’ll also need buttermilk. It’s what keeps the cake moist and helps the baking soda do its job. No buttermilk? Squeeze some lemon juice into regular milk and let it sit for five minutes. Works like a charm. And you’ll need sweetened shredded coconut. I use the bagged stuff from the baking aisle. One 14-ounce bag is enough for both the cake and the decoration outside. Don’t use the unsweetened stuff unless you want a drier cake. I mean, you could, but you’d need to adjust the sugar.
The lemon curd is simple. Sugar, cornstarch, water, egg yolks, butter, lemon zest, and fresh lemon juice. Fresh is non-negotiable here. Bottled lemon juice tastes flat. Trust me. The frosting is a coconut cream cheese situation. Cream cheese (brick-style, not the tub), powdered sugar, vanilla, coconut extract, and heavy whipping cream. That’s it. Oh, and you’ll need some extra coconut to press into the sides. And an optional piping tip if you want to get fancy.
How to Make Lemon Coconut Cream Cake
Alright, let’s get this show on the road. Start by creaming your butter and sugar together. I’m talking three to four minutes of beating until it’s light and fluffy. That’s where the air pockets come from. That’s what gives you a light crumb instead of a brick. Add the eggs one at a time, beating well after each. Then mix in your lemon zest and lemon extract. The zest is where the real flavor lives. You want that bright, citrusy smell filling your kitchen.
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. In another bowl or measuring cup, mix the buttermilk, lemon juice, and vegetable oil. Now alternate adding the dry ingredients and the wet ingredients to the butter mixture. Start and end with the dry. This prevents the batter from curdling. I learned that the hard way. Fold in the shredded coconut. Your batter might look slightly lumpy from the coconut. That’s normal. Don’t panic.
Divide the batter between three prepared 8-inch cake pans. Bake at 350°F for about 20 to 25 minutes. You’ll know they’re done when a toothpick comes out clean and the tops spring back when you touch them. Let them cool in the pans for ten minutes, then turn them out onto a wire rack. Cool completely before you even think about frosting. I know you’re impatient. I am too. But warm cake plus cold frosting equals a melty mess. Just wait.
Lemon Curd and Coconut Frosting
While the cakes are cooling, make the lemon curd. In a saucepan, whisk together sugar and cornstarch. Add water, egg yolks, and lemon juice. Cook over medium heat, stirring constantly, until it thickens. This takes about five to seven minutes. Don’t walk away. It can go from perfect to scrambled eggs in seconds. Remove from heat and stir in the butter and lemon zest. Let it cool completely. You can speed this up by putting it in the fridge, but stir it every so often so a skin doesn’t form.
The frosting is even easier. Beat the cream cheese until it’s smooth. Add the powdered sugar, vanilla, and coconut extract. Beat until combined. Then slowly add the heavy whipping cream and beat on high until it’s thick and spreadable. Don’t overbeat or it’ll get grainy. You want it light and fluffy, like clouds. That’s what she said. No, I’m not sorry.
Assembling the Cake
This is where it all comes together. Use a serrated knife to level the tops of your cake layers. I know it feels wasteful, but a flat top makes for a stable cake. Place one layer on your cake stand or serving plate. Spread a layer of frosting on top. Then pipe a dam of frosting around the edge. This keeps the lemon curd from squishing out the sides. Spoon some lemon curd into the center and spread it evenly. Sprinkle a little extra coconut on top of the curd if you want. Repeat with the second layer. Place the third layer on top and give the whole cake a thin crumb coat. Pop it in the fridge for 30 minutes to set.
After the crumb coat is set, apply the final layer of frosting. Use an offset spatula if you’ve got one. If not, a butter knife works. Just be patient. Press toasted coconut into the sides of the cake. I like to toast my coconut in a dry skillet over medium heat until it’s golden and fragrant. About three to four minutes. Watch it carefully, it burns fast. Pipe a border on top if you’re feeling fancy. I use a 2D piping tip, but any star tip works. Chill the cake for at least 30 to 45 minutes before slicing. This gives you cleaner slices. Trust me on this.
Tips for the Best Lemon Coconut Cake
I’ve made this cake more times than I can count. Here’s what I’ve learned. Use room temperature ingredients. All of them. The butter, eggs, buttermilk, cream cheese. If they’re cold, your batter won’t emulsify properly and your frosting will be lumpy. Plan ahead. Take them out of the fridge an hour before you start baking. Coffee first, questions later.
Use cake flour. It has less protein than all-purpose flour, which means less gluten development. Less gluten means a softer, more tender cake. If you don’t have cake flour, you can make your own. For every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift it together a few times. It’s not perfect, but it works.
Use canned full-fat coconut milk. Not the carton stuff, not coconut cream. The canned stuff has the right fat content to keep your cake moist. And use brick-style cream cheese for the frosting. The tub stuff has too much water and will make your frosting runny. I mean, you could use it, but you’d be disappointed. And I don’t want you to be disappointed.
Don’t rush the creaming step. Beat the butter and sugar for a full three to four minutes. It should look pale and fluffy. That’s where the structure comes from. And don’t overbake. Check the cakes at 20 minutes. Ovens vary. Mine runs hot, so I start checking early. You want them golden and springy, not dry and brown.
Variations to Try
This recipe is flexible. If you want a gluten free coconut cake, swap the cake flour for a good gluten-free all-purpose blend. I like Cup4Cup or King Arthur’s measure-for-measure blend. Add a teaspoon of xanthan gum if your blend doesn’t already have it. The texture will be slightly different, but still delicious.
For a dairy free lemon cake, use a plant-based butter substitute and a dairy-free cream cheese. Miyoko’s is my favorite. Use full-fat coconut milk in place of buttermilk. The cake will be a little denser, but the flavor is still there. You can also skip the lemon extract and use extra lemon zest instead. Lemon extract substitute is easy. Just double the zest. It gives you that same bright flavor without the artificial taste.
Want to make cupcakes? Bake the batter in lined muffin tins at 350°F for about 20 minutes. The yield is about 24 cupcakes. Frost them the same way. They’re perfect for parties. And if you’re short on time, you can use a store-bought lemon curd. But honestly? Homemade is so much better. It’s brighter, fresher, and you control the sweetness. Store-bought is fine in a pinch, but it’s usually too sweet and lacks that tangy kick.
How to Store Leftovers
Store this cake in the fridge. Cover it with plastic wrap or a cake carrier. It’ll keep for up to five days, but it’s best within the first two days. The coconut and lemon flavors really shine when it’s fresh. Let it come to room temperature before serving. About 30 minutes on the counter. That’s when the frosting softens and the flavors open up.
You can freeze the cake layers individually. Wrap them tightly in plastic wrap, then foil. They’ll keep for up to three months. Thaw them in the fridge overnight before assembling. The lemon curd can be made up to two weeks in advance and stored in a jar in the fridge. The frosting is best made fresh, but you can refrigerate it for a day or two. Just let it soften and rewhip it before using.
I don’t recommend freezing the assembled cake. The cream cheese frosting can get grainy when thawed. But if you have leftovers, you can freeze individual slices. Wrap them well. They won’t be as pretty, but they’ll still taste good.
Common Mistakes & Fixes
Common Mistakes & Fixes
Mistake: The cake is dense and heavy.
Solution: You probably overmixed the batter or used cold ingredients. Mix just until combined. And make sure your butter and eggs are at room temperature. That’s the most common culprit.
Mistake: The lemon curd is too runny.
Solution: You didn’t cook it long enough. It needs to reach a thick, pudding-like consistency. Cook it over medium heat, stirring constantly, until it visibly thickens and coats the back of a spoon.
Mistake: The frosting is curdled or grainy.
Solution: Your cream cheese was too cold, or you overbeat it. Let the cream cheese soften fully before beating. And stop beating as soon as it’s smooth and fluffy. Overbeating breaks the emulsion.
Mistake: The cake layers stuck to the pan.
Solution: You didn’t line the pans with parchment paper. These layers are tender and will stick without it. Cut circles of parchment for the bottom of each pan. It’s a pain, but it’s worth it.
Mistake: The lemon curd squished out the sides.
Solution: You spread the curd too close to the edge. Pipe a dam of frosting around the edge of each layer first. That creates a barrier. Then add the curd inside the dam.
Frequently Asked Questions
More Lemon Desserts to Love
If you’re on a lemon kick, I get it. There’s something about that bright, citrusy flavor that just works. Try a simple lemon pound cake for a quick weeknight treat. Or a lemon tart with a buttery shortbread crust. Lemon bars are always a hit at potlucks. And if you’re feeling ambitious, a lemon meringue pie is a showstopper. But honestly? This lemon coconut cream cake is my favorite. It’s the one I make for birthdays, Mother’s Day, or just because. It’s the cake that makes people close their eyes and smile.
I share tons of variations on my Pinterest boards if you want ideas for other citrus desserts. I’ve got a lemon blueberry version that’s killer, and a coconut lime twist that’s perfect for summer. Go check it out.
Final Thoughts
When you bring this lemon coconut cream cake to the table, people will stop talking. I’ve seen it happen. They’ll lean in, forks ready, eyes wide. The first bite is always quiet. Then someone says, “Wow.” And that’s the best part. This is the cake that will make everyone ask for the recipe. And you’ll proudly share it. You’ve got this. Grab your lemons, toast your coconut, and make something beautiful. Tag me in your photos. I love seeing your spring creations.
For more inspiration, check out my Pinterest boards. I’m always adding new recipes and variations.
Source: Nutritional Information
How do you make a moist Lemon Coconut Cream Cake with buttermilk?
Buttermilk is the secret to a moist lemon coconut cream cake. It adds tenderness and helps the baking soda create a light crumb. Make sure your buttermilk is at room temperature before adding it to the batter. If you don’t have buttermilk, add a tablespoon of lemon juice to regular milk and let it sit for five minutes.
Can I use cream cheese frosting for a Lemon Coconut Cream Cake?
Yes, and I highly recommend it. Cream cheese frosting is the perfect partner for this lemon coconut cream cake. It’s tangy enough to balance the sweetness and rich enough to complement the coconut. Use brick-style cream cheese for the best texture. The tub stuff has too much water and will make your frosting runny.
What is the best way to store a Lemon Coconut Cream Cake?
Store your lemon coconut cream cake in the refrigerator, covered with plastic wrap or in a cake carrier. It will keep for up to five days, but it’s best within the first two days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
How can I add extra coconut flavor to my Lemon Coconut Cream Cake?
To boost the coconut flavor in your lemon coconut cream cake, use coconut extract in the frosting and sprinkle toasted coconut between the layers. You can also substitute some of the buttermilk with canned full-fat coconut milk. Toast the coconut flakes in a dry skillet for a few minutes to deepen their flavor.
Can I make Lemon Coconut Cream Cake without lemon extract?
Absolutely. If you don’t have lemon extract, just double the amount of fresh lemon zest in the cake batter. The zest has all the essential oils and flavor you need. Fresh lemon juice in the curd will also provide plenty of bright citrus taste. You won’t miss the extract at all.
Can I make this cake ahead of time?
Yes. This is a great make-ahead recipe. Bake the cake layers and make the lemon curd up to two days ahead. Store the layers wrapped in plastic at room temperature, and keep the curd in the fridge. Assemble and frost the cake the day you plan to serve it for the best texture.
Can I freeze Lemon Coconut Cream Cake?
You can freeze the cake layers individually. Wrap each cooled layer tightly in plastic wrap, then foil. They’ll keep for up to three months. Thaw in the fridge overnight before assembling. I don’t recommend freezing the assembled cake, as the cream cheese frosting can become grainy when thawed.
What’s the difference between coconut cream and coconut milk in this cake?
Coconut cream is thicker and has a higher fat content than coconut milk. For this lemon coconut cream cake, use canned full-fat coconut milk. It has the right amount of fat to keep the cake moist without making it heavy. Coconut cream would make the batter too thick and dense.
How do I toast coconut for the garnish?
Spread shredded coconut on a baking sheet and bake at 350°F for about 10 minutes, stirring every 2-3 minutes. Watch it closely because it burns fast. You can also toast it in a dry skillet over medium heat for 3-4 minutes, stirring constantly. It should be golden and fragrant when it’s done.
Can I make this into a gluten free coconut cake?
Yes. Substitute the cake flour with a good gluten-free all-purpose blend like Cup4Cup or King Arthur’s measure-for-measure blend. Add a teaspoon of xanthan gum if your blend doesn’t already include it. The texture will be slightly different, but the flavor will still be bright and delicious.
