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Lemon Coconut Cake Recipe

Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings 8 pieces
Calories 450
A moist and flavorful lemon coconut cake with a creamy 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 by beating butter, half the icing sugar, and lemon zest. Add remaining sugar and coconut cream; beat until fluffy.
  • Assemble cake with frosting, then decorate with toasted coconut flakes.

Notes

For best flavor, toast the shredded coconut before adding to the batter and frosting.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: fusion
Keyword: cake, coconut, Lemon