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Lemon Coconut Cake with Lemon Curd Filling

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 pieces
Calories 550
A moist and flavorful lemon coconut cake layered with tangy lemon curd and creamy frosting, perfect for special occasions.

Ingredients

Butter and Sugar

  • 170 g unsalted butter, softened (holds shape but dents when pressed)
  • 400 g sugar

Eggs

  • 3 units eggs (room temperature or warm water if in a hurry)

Flour and Leavening Agents

  • 342 g cake flour (spooned and leveled)
  • 8 g baking powder
  • 3 g baking soda
  • 3 g salt

Buttermilk and Liquids

  • 296 g buttermilk (see notes for substitutes)
  • 57 g lemon juice
  • 54 g vegetable oil

Flavorings and Coconut

  • 1 Tbsp Lemon Extract
  • 113 g sweetened shredded coconut (plus additional for decoration)
  • 2 units lemons (zest of two)
  • 150 g sugar (for zest and filling)
  • 30 g cornstarch (for lemon curd)
  • 236 g water (for lemon curd)
  • 2 large egg yolks (lightly beaten for lemon curd)
  • 18 g butter (for lemon curd)
  • 1 Tbsp grated lemon zest (for lemon curd)
  • 4 Tbsp fresh lemon juice (for lemon curd)
  • 16 oz cream cheese (softened, full fat)
  • 2 cups powdered sugar (sifted)
  • 8 g vanilla extract
  • 4 g coconut extract
  • 696 g heavy whipping cream

Instructions 

  • Preheat oven, prepare cake batter by creaming butter and sugar, then add eggs, flour, baking powder, baking soda, salt, buttermilk, lemon juice, oil, and lemon extract; mix until smooth.
  • Divide batter into pans, bake at 350°F (175°C) for 30-35 minutes, cool completely.
  • Prepare lemon curd by combining water, sugar, cornstarch, lemon juice, zest, and egg yolks in a saucepan; cook until thickened, then stir in butter and lemon zest; chill.
  • Beat cream cheese, powdered sugar, vanilla, and coconut extract until smooth; whip heavy cream until stiff peaks, fold into cream cheese mixture to make frosting.
  • Assemble cake by layering, spreading lemon curd and frosting, sprinkling shredded coconut between layers and on top; optionally press additional coconut into frosting.

Notes

Use full-fat cream cheese for best flavor. Optional coconut decoration adds texture and flavor.
Calories: 550kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, coconut, Lemon