Lemon and coconut cake

The tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. It’s no wonder some people think that it is one of the best cakes they’ve ever eaten.

Why You’ll Love This Lemon Coconut Cake
What I love about this lemon coconut cake, besides the flavor, is the dense and fluffy texture. It has an unbelievably light crumb, but there is A LOT of dense flavor in each buttery bite. And readers all around the world agree– giving this cake rave reviews.


+for cake

°1 cup soft butter

°2 cups of sugar

°4 large eggs, separated

°3 cups all-purpose flour

°1 tablespoon baking powder

°1 cup milk

°1 teaspoon vanilla

+lemon filling (see below)

°Cream Cheese Frost

°2 cups shredded sweetened coconut

+lemon filling

°1 cup sugar

°1/4 cup cornstarch

°4 egg yolks, lightly beaten

°2 teaspoons grated lemon peel

°1/3 cup fresh lemon juice

°2 tablespoons butter

+cream cheese frosting

°1/2 cup soft butter

°1 package (8 ounces) soft cream cheese

°1 package (16 ounces) powdered sugar

°1 teaspoon vanilla

°roasted coconut

°shredded or peeled coconut

+lemon filling

°1 cup sugar

°1/4 cup cornstarch

°4 egg yolks, lightly beaten

° 1 package (16 ounces) powdered sugar

°1 teaspoon vanilla

°roasted coconut

°shredded or peeled coconut


for cake

Beat butter on speed with an electric blender to fluffy. Gradually adding sugar, & beat well. Add egg yolks, 1 at a time, and beat until blended after each addition.

Mixing flour and baking powder. Add to the butter mixture alternately with the milk, at the beginning and at the end with the flour mixture. Beat on low speed until blended after each addition. Add the vanilla.

Beat egg whites at high speed with an electric mixer until stiff peaks form; Add a third of the egg white to the mixture. Gently add the remaining whipped egg whites until blended. Pour mixture into 3 greased, floured 9-inch round cake pans.

Bake at 350 degrees for 18 to 20 minutes, or until a clean wooden piece comes out in the center. Cool in pans on wire racks for 10 min; Removing from pans, also cool totally on wire racks.

Spreading lemon filling between layers. Spread the cream cheese on the surface and sides of the cake. Sprinkle toasted coconut and put lemon on top. Decorate it as desired.

lemon filling

Remove the peel from 3 lemons, taking care to avoid the white pulp.

Place the zest in a food processor fitted with a steel blade. Add the sugar and beat until the crust is very soft in the sugar. Melt the butter and whisk into the sugar and lemon mixture. Add eggs 1 at a time, then add lemon juice, salt, and cornstarch. Mix until combined. Pour mixture into a 2-liter saucepan and cook over low heat until firm (about 10 minutes), stirring constantly. Lemon curd will thicken at about 170 degrees Fahrenheit, or just below boiling. Remove from heat and cool or cool down.

cream cheese frosting

Beat butter and cream cheese on medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until combined; Add the vanilla.

roasted coconut

Heat the oven to 350 degrees Fahrenheit.

Spread the coconut in a single layer on a baking tray. (cover with butter paper)

Put the coconut in the oven. Check in after about two minutes. Keep checking every minute until the coconut is the desired color. We like our toast on the edges, but still white in the middle.

Take it out of the oven. Let it cool down.