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Easy Lemon Coconut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 117 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Lemon Coconut Cake is a bright, fluffy, and delicious dessert perfect for springtime or any occasion. Featuring a moist lemon-flavored cake paired with a creamy coconut frosting and topped with shredded coconut, this cake offers a delightful balance of citrus and tropical flavors that is sure to impress. Simple to prepare with a boxed mix and enhanced by fresh ingredients and optional coconut extract, it’s a go-to recipe for a refreshing homemade treat.

Ingredients

Scale

Lemon Cake

  • 1 box yellow or lemon cake mix
  • ½ cup butter, melted
  • ½ cup milk
  • ½ cup sour cream
  • 3 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract, optional

Coconut Frosting

  • 1 cup butter, softened
  • 5 cups powdered sugar
  • ½ cup coconut milk or heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract, optional
  • 1 cup sweetened shredded coconut, for garnish

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively prepare one 9×13-inch pan for baking.
  2. Mix the Batter: In a large bowl, combine the cake mix, melted butter, milk, sour cream, eggs, lemon juice, lemon zest, vanilla extract, and coconut extract (if using). Mix until the batter is smooth and evenly blended.
  3. Bake the Cake: Divide the batter evenly between the prepared pans or pour it into the 9×13 pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  4. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely before frosting.
  5. Make the Frosting: In a large bowl, use an electric mixer to beat the softened butter until smooth and creamy. Gradually add powdered sugar while mixing on low speed. Add the coconut milk, vanilla extract, and coconut extract, then beat until the frosting is fluffy and has a silky texture, about 3–5 minutes.
  6. Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of frosting evenly over the top. Stack the second cake layer on top and frost the top and sides of the whole cake evenly.
  7. Garnish: Sprinkle the sweetened shredded coconut over the top of the cake and gently press it into the sides for an attractive and tropical finish.

Notes

  • Use room temperature ingredients such as eggs, sour cream, and milk for a smoother batter and a lighter, fluffier crumb.
  • Whip the frosting for a full 3–5 minutes after mixing to achieve a silky, cloud-like texture that’s easier to spread and looks more professional.
  • If your cake layers dome during baking, use a serrated knife to level them before frosting for stable stacking and to prevent sliding or cracking.

Find it online: https://oliviadinner.com/easy-lemon-coconut-cake-recipe/