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Slice of Lemon Coconut Cake with two forks
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5 from 1 vote

Lemon Coconut Cake

You're in for a real treat with this homemade Lemon Coconut Cake recipe! It's dense, moist, and oh-so-fluffy, with a perfect blend of zesty lemon and sweet coconut buttercream frosting. Whether it's a special occasion or just a sunny day, this cake is a crowd-pleaser that will make your taste buds sing. Embrace the flavors of Spring + Summer with this dreamy delight—it's simply irresistible. Gluten-free + Vegan Option.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Keyword: cake, coconut, dessert, easy, holidays, homemade, lemon, soft, vegetarian
Servings: 8 servings
Author: Shanika

Ingredients

LEMON CAKE:

  • 4 cups organic all-purpose flour
  • 1 ½ cups organic cane sugar
  • 1 cup unsalted butter, softened at room temp.
  • 2 ½ tsps baking powder
  • 1 tablespoon lemon zest
  • Pinch of sea salt
  • 4 large organic eggs, at room temp.
  • 2 tsps freshly-squeezed lemon juice (You can also use lemon extract, if preferred)
  • cup vegetable oil (You can also use coconut oil)
  • 1 ½ cups dairy-free "buttermilk: milk + 1 tablespoon lemon juice  (You can also use full dairy if desired!)

COCONUT BUTTERCREAM FROSTING:

  • 5 cups organic powdered sugar, sifted
  • 1 cup unsalted butter, softened at room temp.
  • 3-4 Tbsps full-fat coconut milk, room temp. (The canned version)
  • 1 teaspoon coconut extract

TOPPINGS:

  • Coconut flakes
  • Lemon slices, roasted (Optional, See Notes!)

Instructions

MAKE THE CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8 or 9-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
  • In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
  • In a large bowl, whisk together both the flours, baking powder, lemon zest, and salt until combined.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add the eggs (one at a time) followed by the freshly-squeezed lemon juice and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

MAKE THE BUTTERCREAM FROSTING:

  • Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, coconut extract, and coconut milk, continuing to mix on medium-speed until you reach the desired consistency—-smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with buttercream and a handful of coconut flakes. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Top with coocnut flakes, as desired. Chill for 5 minutes to ensure that buttercream sets. NOTE: For a fancy moment or occasion, add roasted lemon slices for a nice look!
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
  • LEMON CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
  • DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
  • VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for vegetable oil, if desired. 
  • ROASTED LEMONS: Makes about 12 slices of lemons. About 3 Regular or Meyer lemons, washed, patted dry, and sliced thin (about ⅛ inch thick). Remove seeds. Preheat oven to 350 degrees F and on a baking sheet lined with parchment, add sliced lemons. Lightly brush tops with olive oil and sprinkles of cane sugar. Bake for 35 or so minutes (keeping an eye on them after the first 15 minutes to ensure that they don't burn). Remove from oven and let cool until they harden a bit and can be added to cake for decor.