• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Aug 22, 2019 · Modified: May 27, 2021 by Paula Montenegro · Income from ads and affiliate links 11 Comments

    Lemon Coconut Sheet Cake

    Jump to Recipe
    Coconut sheet cake long pin with text
    Coconut sheet cake long pin with text

    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 cake to make for a brunch, tea party or simply to snack on.

    Frosted coconut cake, half cake and cut square, grey surface, confetti

    We all know coconut cake and lemon cakes are favorites among most crowds. Who can argue with those flavors, or with the fact that they are used in a cake, right?

    I agree completely and up the stakes putting them together in this simple lemon coconut sheet cake. Because there are times when 1+1 equals more than two. This is one of those times.

    Table of Contents Hide
    About sheet cakes
    Main ingredients
    Lemon cream cheese frosting
    Top tips
    Related recipes you might like:
    Lemon Coconut Sheet Cake

    About sheet cakes

    They are cakes baked in a flat and rectangular pan - a jelly-roll pan with higher sides or a sheet pan. Usually, they have a single layer of frosting on top and the cake itself is moist and tender.

    This results in a great cake/frosting ratio. For me, the wrong proportions is a deal-breaker, as it happens many times with cupcakes - waaay too much frosting for such a small amount of cake.

    Frosted coconut sheet cake, cut squares on grey surface; sprikles, loose coconut

    Main ingredients

    This is a fairly straight forward cake recipe. That said, let's talk about a few of the ingredients:

    • Coconut: I use unsweetened shredded dry coconut. There is a sweetened version but I find that it's too much sweetness considering we're adding a layer of cream cheese frosting on top.
    • Flavorings: using vanilla extract together with coconut extract brings out the flavor of coconut in this sheet cake. You can omit the latter if you don't have it. The cake will have a great flavor anyway.
    • Liquid: buttermilk is great in this type of cake recipes because it helps in having a tender crumb. If you can't find it (I don't since I don't live in the US) substitute it with milk + lemon juice. The proportion is about 1 tablespoon juice per cup of milk. The mixture will curdle and that is fine.
    • Frosting: for me, a sheet cake is not complete without that single layer of frosting. So I added lemon zest to a traditional cream cheese frosting and the result is phenomenal.
    Grey marble with cups containing lemon coconut cake ingredients including butter, buttermilk, eggs, sugar and whole lemon

    Lemon cream cheese frosting

    I think cream cheese frosting is one of the best sweet inventions of all time. OMG, is there a better way to eat cake? Well, in my case I think dulce de leche trumps everything (I'm from Argentina, we invented it, so it's no surprise), but let me tell you that cream cheese frosting comes second.

    I love it on everything.

    A few years ago I added lemon zest to some leftover frosting and it was just mind-blowing! I could never look back. I might say it's even better than the original...

    Overview of grey surface with lemon sheet cake with frosting, two image collage

    Anyway, this cake has a layer of lemon frosting on top, to crown the idea of a lemon coconut sheet cake having both flavors at the same time without them overpowering each other.

    It can be done. You can bite into both at the same time.

    Since sheet cakes are so simple - you know, a rectangular, somewhat short cake with no apparent impressive qualities - I find that the layer of frosting (any type you want) is essential. And a sprinkle of colorful sprinkles doesn't hurt.

    Top view of frosted sheet cake with lemon slices and sprinkles, grey surface, two image collage

    Top tips

    • Flavorings: don't underestimate the power of a little vanilla flavoring, no matter what the flavor of the cake is. I find that it enhances other flavors (like a pinch of salt does), especially lemon. Adding some coconut and/or lemon flavoring if you have can work well too.
    • Buttermilk: it makes the crumb more tender. Homemade buttermilk is easily made at home by adding 1 tablespoon of lemon juice per cup of milk.
    • Keeping: this cake can be frozen, well wrapped and without the frosting, for a month. And the cream cheese frosting too. Have both ready in the fridge and assemble it the day you want to eat it. Bring it to room t° before eating, it tastes better in my opinion.
    • Frosting: I favor the lemon frosting in this recipe, but a layer of dulce de leche is fabulous! Buy dulce de leche online here.
    Close up of whole and cut squares of coconut cake with frosting and confetti on grey surface

    Related recipes you might like:

    • Whole lemon bundt cake on a stand. Hand taking out a slice with a cake server.
      Lemon Olive Oil Cake
    • Slice of chocolate coconut cake, white surface, cake on cake stand, spoons
      Chocolate Coconut Bundt Cake
    • Cut lemon pound cake on wooden board, leaves around
      Lemon Sour Cream Pound Cake
    • Coconut pecan loaf cake
      Coconut Pecan Loaf Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Grey surface with frosted coconut sheet cake, loose shredded coconut and confetti

    Lemon Coconut Sheet Cake

    ★★★★★

    5 from 5 reviews

    Print Recipe
    Save Recipe Recipe Saved

    The wonderful synergy of coconut and lemon in a spongy, flavorful and easy-to-make Sheet Cake. Covered with the much-loved lemon cream cheese frosting, it is a perfect everyday cake.

    • Total Time: 1 hour 5 minutes
    • Yield: 12 servings

    Ingredients

    Units

    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
    • Zest of ½ a 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

    Instructions

    For the cake:

    1. Preheat oven at 350°F/180°C.
    2. Butter or spray a 8x11-inch sheet pan and line the bottom and two sides with a piece of parchment paper.
    3. In a large bowl beat butter with sugar until creamy and smooth, about 3 minutes.
    4. Add eggs, one at a time, beating well after each addition.
    5. Add extracts and lemon zest.
    6. Sift flour with baking powder and salt and add in 3 parts alternating with the buttermilk in 2 parts, beginning and ending with flour.
    7. Add coconut. Mix well but don’t overbeat.
    8. Pour into the cake pan, smooth top and bake for 30-35 minutes, or until a tester inserted in center comes out clean.
    9. Let cool on a wire rack.

    For the frosting:

    1. Beat cream cheese with butter until smooth and creamy.
    2. 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.
    3. Add lemon zest and mix.
    4. Adjust powdered sugar if you want a thicker frosting.
    5. Keep refrigerated.

    Notes

    Pan sizes: depending on what pan you use will result in a shorter (if using a larger pan) or taller cake (if using a smaller pan). Adjust the amount of frosting depending on the height of your cake. This cake can also be made in layers or cupcakes.

    Flavorings: don't underestimate the power of a little vanilla flavoring, no matter what the flavor of the cake is. I find that it enhances other flavors (like a pinch of salt does), especially lemon. Adding some coconut and/or lemon flavoring if you have can work well too.

    Buttermilk: it makes the crumb more tender. Homemade buttermilk is easily made at home by adding 1 tablespoon of lemon juice per cup of milk.

    Keeping: this cake can be frozen, well wrapped and without the frosting, for a month. And the cream cheese frosting too. Have both ready in the fridge and assemble it the day you want to eat it. Bring it to room t° before eating, it tastes better in my opinion.

    Frosting: I favor the lemon frosting in this recipe, but a layer of dulce de leche is fabulous! Buy dulce de leche online here. This frosting lasts for weeks in the refrigerator in a tightly covered container.

    • Author: Paula Montenegro
    • Prep Time: 30
    • Cook Time: 35
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 389
    • Sugar: 27 g
    • Sodium: 147.2 mg
    • Fat: 22.5 g
    • Carbohydrates: 43.1 g
    • Protein: 5.7 g
    • Cholesterol: 97.5 mg

    Keywords: coconut lemon cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cakes & Cheesecakes

    • Single slice of ricotta cheesecake with berries on a white plate with a fork. Light pink cloth on a grey background.
      Ricotta Cheesecake
    • Frosted carrot pineapple cake square sprinkled with walnuts on a white plate with a fork. More cake in the white background.
      Carrot Pineapple Cake
    • Eaten slice of filled and frosted carrot cake on stack of white plates, pecans and silver fork.
      Super Moist Carrot Cake
    • Single slice of Oreo cheesecake being lifted on a metal cake server. Whole cheesecake below. Grey and white background.
      The Best Oreo Cheesecake (with video!)

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Susan says

      April 02, 2022 at 1:05 pm

      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!

      Reply
      • Paula Montenegro says

        April 02, 2022 at 2:58 pm

        Hey Susan! Yes, add more lemon zest or some lemon extract for an extra dose of citrus.

        Reply
    2. Jess says

      January 30, 2022 at 1:00 pm

      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!

      ★★★★★

      Reply
      • Paula Montenegro says

        January 31, 2022 at 5:52 am

        So happy to know you loved it Jess!

        Reply
    3. Janice says

      November 08, 2019 at 2:47 pm

      Why does it say to put zest and juice in the frosting, but does not say anything about juice in the recipe?

      Reply
      • Paula Montenegro says

        November 08, 2019 at 3:41 pm

        I corrected it. Thanks for the heads-up! I only add zest. But you can add some lemon juice if you want extra flavor.

        Reply
    4. Track says

      August 22, 2019 at 11:19 am

      Super YUMMM! Love this easy, delicious recipe! Gonna be hard to eat this in moderation LOL 😉 Thanks for sharing!

      ★★★★★

      Reply
    5. Lisa | Garlic & Zest says

      August 22, 2019 at 10:36 am

      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!

      ★★★★★

      Reply
    6. Estelle@soulandstreusel.com says

      August 22, 2019 at 10:31 am

      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?

      Reply
    7. Kelly Anthony says

      August 22, 2019 at 10:27 am

      Simply delicious! This will make the perfect cake for our next gathering. Like you said coconut and lemon are always a combination that everyone loves.

      ★★★★★

      Reply
    8. Julia says

      August 22, 2019 at 10:00 am

      Mmm... this lemon coconut sheet cake looks amazing! I love that you can keep it in the freezer for up to a month!

      ★★★★★

      Reply

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • A white bowl with peach dump cake, blue spoon
      Peach Dump Cake
    • Easy No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • White round dish with peach crisp and silver spoon
      Easy Peach Crumble (or crisp)
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes