The wonderful synergy of coconut and lemon in a spongy, flavorful and easy-to-make sheet cake. Covered with our favorite lemon cream cheese frosting, it's the perfect snack cake. We retested it recently, and is now more flavorful than ever. I make it for brunch and tea parties, especially Easter and Mother's Day.
We all know lemon cakes are favorites among most crowds, and coconut cakes come close. Who can argue with those flavors or with the fact that they are used in a cake?
I put them together in this simple coconut sheet cake enhanced with lemon in the batter and the frosting.
It's great for potlucks, barbecues, small Spring gatherings, Mother's Day, Easter, afternoon snacking or just because you love coconut and lemon together.
What are sheet cakes?
They are cakes baked in a flat and rectangular pan - a jelly-roll pan with higher sides or a sheet pan.
They usually have a single layer of frosting on top, and the cake itself is moist and tender.
You can bake them in whole or half-sheet pans.
This results in a great cake/frosting ratio. For me, the wrong proportions are a deal-breaker, as it happens many times with cupcakes - way too much frosting for such a small amount of cake.
Ingredients
For the cake
- Coconut: use unsweetened shredded dry coconut. There is a sweetened version that will make the cake too sweet in my opinion, since we'll be adding a layer of cream cheese frosting on top.
- Lemons: both fresh lemon juice and lemon zest are used.
- Unsalted butter.
- White granulated sugar.
- Eggs: fresh, large.
- Vanilla extract.
- Coconut extract: it's optional but a good idea if your shredded coconut lacks aroma.
- Buttermilk: it makes the cake crumb more tender. What if you don't have fresh buttermilk? You can buy buttermilk powder and prepare it as you need to. Or make homemade buttermilk (it's VERY easy, see Notes in the recipe card for details).
- All-purpose flour.
- Salt.
- Baking powder: make sure it's not expired.
For the frosting
- Cream cheese: full-fat regular cheese.
- Unsalted butter.
- Powdered sugar: also called confectioners' sugar.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Lemon cream cheese frosting
I think cream cheese frosting is one of the best sweet inventions of all time. I love it on everything.
Today we're flavoring it with lemon zest and juice (like we do for the lemon curd cupcakes and the lemon cream cake ), and I might say it's better than the vanilla version.
Since sheet cakes are so simple, I find the layer of frosting essential to complete the bite.
The idea of a layer of lemon frosting on top is to crown the idea of a lemon coconut sheet cake having both flavors simultaneously without them overpowering each other.
It can be done. You can bite into both at the same time.
And a sprinkle of colorful sprinkles is always a good idea when it comes to cake.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Flavorings: don't underestimate the power of a little vanilla flavoring, no matter the flavor of the cake. It enhances other flavors (like a pinch of salt does), especially lemon. Adding some coconut and/or lemon extract is also a way to enhance flavors.
- Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using.
- Storing: this cake can be frozen, well-wrapped and without the frosting, for a month. Keep the cream cheese frosting in an airtight container. Have both ready in the fridge and assemble it the day you want to eat it. Bring it to room temperature before eating, it tastes better in my opinion.
- Frosting: I favor the lemon frosting in this recipe, but a layer of dulce de leche before it is fabulous! Buy dulce de leche online here.
Related recipes you might like:
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Lemon Coconut Cake
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Ingredients
For the cake:
- 1 ¾ cups all-purpose or cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional but good if the coconut lacks fragrance which usually means it will not have a strong flavor
- 1 teaspoon fresh lemon zest, about 1 medium lemon
- 1 cup buttermilk, at room temperature
- ¾ cup shredded dry coconut, unsweetened
For the frosting:
- ¾ cup cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- About 1 cup powdered sugar
- Zest of ½ a lemon
- ½ teaspoon lemon juice
Instructions
For the cake:
- Preheat oven at 350°F (180°C).
- Butter or spray a 8x11-inch sheet pan and line the bottom and two sides with a piece of parchment paper.
- In a large bowl beat butter with sugar until creamy and smooth, about 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add extracts and lemon zest.
- Sift flour with baking powder and salt and add in 3 parts alternating with the buttermilk in 2 parts, beginning and ending with flour.
- Add coconut. Mix well but don’t overbeat.
- Pour into the cake pan, smooth top and bake for 30-35 minutes, or until a tester inserted in center comes out clean.
- Let cool on a wire rack.
For the frosting:
- Beat cream cheese with butter until smooth and creamy.
- Add sugar until you have a thick consistency. You will use more or less depending on your personal preference of a more or less firm frosting.
- Add lemon zest, lemon juice and mix.
- Adjust powdered sugar if you want a thicker frosting.
- Keep refrigerated in an airtight container if not using immediately.
Ali says
This looks so delicious!---but is this really for an 8 x 11 sheet pan? I'm having trouble finding one that size, and I have a lot of sheet pans, lol! Thanks for your help & info!
Paula Montenegro says
Hi Ali! I'd use a 9x13 then and have a shorter cake. It'll still have a good amount of crumb.
Susan says
I am going to try this today. Would you also add a teaspoon of lemon extract along with the vanilla if you want to add lemon? I love the lemon flavor. You mentioning adding lemon extract in your story but not in the recipe. I want to make sure I get it right. Thank you for posting. This cake looks amazing!
Paula Montenegro says
Hey Susan! Yes, add more lemon zest or some lemon extract for an extra dose of citrus.
Jess says
I just made this cake today and absolutely love it! My oven has a mind of its own so it was a tiny bit overdone, so I'll keep this in mind for next time.
The zest in the frosting is a winner combo like you said!
Paula Montenegro says
So happy to know you loved it Jess!
Janice says
Why does it say to put zest and juice in the frosting, but does not say anything about juice in the recipe?
Paula Montenegro says
I corrected it. Thanks for the heads-up! I only add zest. But you can add some lemon juice if you want extra flavor.
Track says
Super YUMMM! Love this easy, delicious recipe! Gonna be hard to eat this in moderation LOL 😉 Thanks for sharing!
Lisa | Garlic & Zest says
Now that is the PERFECT sheet cake! It looks moist and tender -- and your frosting makes me want to swipe my finger through it. Love the fun sprinkles on top too!
Estelle@soulandstreusel.com says
That frosting looks incredible! Sheet cakes are so much easier than normal cakes, I will totally have to try this. Have you ever switched the butter in the cake to oil?