If you love bright lemon desserts but still want something creamy and indulgent, this lemon coconut cake is exactly that balance. It’s soft, fluffy, layered with homemade lemon curd, and finished with a tangy cream cheese frosting and toasted coconut.

 

I’ve always loved the combination of lemon and coconut. Like these lemon coconut macaroons or these lemon coconut bars. There’s something about that bright, fresh citrus paired with sweet, tender coconut that just feels like sunshine on a plate. And when I wanted a cake that felt special but still approachable, this lemon coconut cake was exactly what I had in mind.

I didn’t want a heavy lemon cake. I wanted something soft and fluffy, layered with real homemade lemon curd, and finished with a creamy frosting that balances all that brightness. The coconut adds just enough sweetness and texture without overpowering the lemon, and the lemon curd brings that bold, tangy pop that makes every bite interesting.

This is the kind of cake I would make for Easter, a spring birthday, a baby shower, or honestly just when I need something cheerful on the counter. It looks impressive once it’s layered and topped with toasted coconut, but I promise — each step is simple when you take it one at a time.

If you’ve ever felt intimidated by layer cakes or homemade curd, I’m going to walk you through it so you feel completely confident making it from scratch.

The lemon keeps it fresh and vibrant, while the coconut makes it feel just a little tropical and special. And even though this is a layered cake with homemade curd, each step is straightforward and completely doable at home.

Let’s break it down.

Ingredients

For the Lemon Curd

• Granulated sugar
• Lemon zest – Here is my tutorial on how to zest a lemon. You want just the lemon part not the white part, which is bitter.
• Egg yolks – Helps thicken the curd and give it richness. Learn how to separate the eggs here.
• Fresh lemon juice – Fresh is best for bright flavor.
• Pinch of salt
• Unsalted butter, cold and cubed

For the Cake

• Cake flour – Keeps the crumb soft and tender. It has a lower protein content than regular flour. Spoon and level if not weighing. If you don’t have any you can make this homemade cake flour.
• Baking powder + baking soda
• Salt
• Unsalted butter, softened – Should be room temperature for proper creaming. If you use salted butter than reduce the added salt.
• Granulated sugar
• Vanilla extract
• Coconut extract
• Egg whites, room temperature – Create a light, fluffy cake. If needed, place eggs in warm water for 5–10 minutes. Learn how to separate eggs.
• Sour cream – I recommend full fat sour cream. You could try replacing with full fat plain Greek yogurt.
• Coconut milk – Canned coconut milk and not the beverage.
• Sweetened shredded coconut – You could use unsweetened coconut but the cake will be a bit less sweet.

For the Frosting

• Unsalted butter, room temperature
• Full-fat cream cheese – Use block-style, not whipped. And make sure it’s at room temperature. Learn how to soften cream cheese.
• Powdered sugar – Sift if lumpy for smooth frosting. If you have run out, try my homemade powdered sugar.
• Vanilla extract
• Toasted coconut – Here is my tutorial on how to toast coconut.

How To Make Lemon Coconut Cake

Step 1: Make the Lemon Curd

Start by pulsing the sugar and lemon zest together in a small food processor or blender. This helps release the oils from the zest and gives you a much stronger lemon flavor. It’s a small step, but it makes a big difference. You can also rub the lemon zest into the sugar with your fingers if you don’t want to bust out the food processor.

In a small saucepan, whisk together the egg yolks, lemon sugar mixture, and salt until slightly lighter in color.

Whisk in the lemon juice, one tablespoon at a time, until fully combined.

Place the saucepan over low heat and continue whisking constantly. The mixture will slowly thicken. It’s ready when it begins to bubble and coats the back of a spoon.

Remove from heat and whisk in the cold butter one cube at a time, allowing each piece to fully incorporate before adding the next.

Transfer to a container and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely, then refrigerate until ready to assemble.

Step 2: Make the Cake Layers

Preheat your oven to 350°F and position a rack in the center. Prepare three 8-inch cake pans (or two 9-inch pans) by spraying with nonstick spray, lining with parchment circles, and spraying again.

In a medium bowl, sift together the cake flour, baking powder, and baking soda. Add the salt and whisk to combine.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed for about 5 minutes. The mixture should look pale and fluffy. Don’t rush this step — it builds air into the batter and helps create a light cake.

Add the vanilla and coconut extract.

With the mixer on low speed, slowly add the egg whites. Mix until incorporated, scraping down the bowl as needed.

In a small bowl, stir together the sour cream and coconut milk.

Alternate adding the dry ingredients and the sour cream mixture to the batter, beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Avoid overmixing.

Gently fold in the shredded coconut.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 22–26 minutes, until the centers spring back when gently touched and a toothpick inserted in the center comes out clean.

Cool completely in the pans before turning out onto a wire rack.

Step 3: Make the Frosting

Beat the butter and cream cheese together until smooth and creamy.

Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.

Cream cheese frosting can be soft, especially in warmer kitchens. If it feels loose, refrigerate for about 30 minutes before assembling. This makes frosting much easier and helps prevent sliding layers.

Assembling the Cake

If needed, level your cake layers. Place the first layer on your cake stand. Spread a thin layer of frosting around the outer edge to create a “dam.” This keeps the lemon curd from spilling out.

Spread a thin layer of lemon curd inside the dam. Be careful not to overfill — too much curd can cause the layers to slide.

Repeat with remaining layers.

Frost the outside of the cake and garnish with toasted coconut. For clean slices, chill the cake briefly before cutting.

Storage

Store covered in the refrigerator for up to 4 days. For best texture, allow slices to come to room temperature before serving.

This cake freezes beautifully.

To freeze unfrosted cake layers:
Allow the layers to cool completely. Wrap each layer tightly in plastic wrap, then wrap again in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting.

To freeze the fully assembled cake:
Place the cake in the refrigerator for about 1 hour to firm up the frosting first. Once set, wrap the entire cake tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.

To freeze individual slices:
Wrap slices tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator or at room temperature.

More Recipes To Try

If you’re craving more lemon recipes be sure to try my lemon cookies. They are super popular (over 500 5-star reviews!) and made with fresh lemons. Or try these lemon shortbread cookies made in one bowl!

And of course if you’re craving more coconut then be sure to try my coconut macaroons (a naturally gluten free cookie) dipped in chocolate.