Lemon Coconut Cake Recipe
A moist and flavorful lemon coconut cake with a creamy coconut frosting, perfect for special occasions or a delightful treat.
Ingredients
Cake Batter
- 315 grams plain flour or all purpose flour
- 300 grams caster sugar or granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 2 large lemons (zest) (finely grated)
- 230 grams unsalted butter, softened
- 3 large eggs (room temperature)
- 240 ml full fat coconut cream (room temperature)
- 1 teaspoon vanilla extract
- 45 grams shredded coconut, toasted (see notes)
Frosting
- 230 grams unsalted butter, softened
- 250 grams icing sugar or powdered sugar, sifted
- 2 large lemons (zest) (finely grated)
- 2-3 tablespoons coconut cream (room temperature)
- 45 grams shredded coconut, toasted (see notes)
Instructions
- Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
- Mix flour, sugar, baking powder, salt, and lemon zest. Add butter and beat until crumbly. Add eggs, coconut cream, vanilla, and toasted coconut; mix until smooth.
- Divide batter between pans and bake for 30-33 minutes. Cool completely on wire racks.
- Make frosting: Beat butter, half the icing sugar, and lemon zest. Add remaining sugar and coconut cream; beat until fluffy. Adjust with more coconut cream if needed.
- Assemble cake: Spread frosting between layers, cover top, and decorate with toasted coconut flakes.
Notes
Keep an eye on the frosting consistency; add more coconut cream if too thick.