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Frosted squares of lemon coconut cake on a grey surface.

Lemon Coconut Cake

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5 from 5 reviews

The wonderful synergy of coconut and lemon in a spongy, flavorful and easy-to-make snacking cake. Covered with the much-loved lemon cream cheese frosting, it is a perfect everyday cake that doubles for special occasions like Easter and Mother's Day brunch. 

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

Ingredients

Units

For the cake:

  • 1 3/4 cups all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 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
  • 3/4 cup shredded dry coconut, unsweetened

For the frosting:

  • 3/4 cup cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • About 1 cup powdered sugar
  • Zest of 1/2 a lemon
  • 1/2 teaspoon lemon juice

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, lemon juice and mix.
  4. Adjust powdered sugar if you want a thicker frosting.
  5. Keep refrigerated in an airtight container if not using immediately. 

Notes

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. 

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. 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.

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.

  • 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
  • Fiber: 1.1 g
  • Protein: 5.7 g
  • Cholesterol: 97.5 mg

Find it online: https://vintagekitchennotes.com/lemon-coconut-sheet-cake/