Lemon Coconut Cake

Bright, tropical, and irresistibly moist — this Lemon Coconut Cake brings sunshine to every bite! The soft, fluffy lemon cake layers are filled with tangy flavor and topped with a creamy coconut frosting that melts in your mouth. Every slice is perfectly balanced between citrusy freshness and sweet, nutty coconut goodness — a dreamy dessert for any season!

🧁 Ingredients:

For the Cake:

• 2 ¼ cups all-purpose flour

• 1 tbsp lemon zest

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• ¼ cup fresh lemon juice

• 1 cup buttermilk

• 1 cup shredded coconut

For the Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 4 cups powdered sugar

• 2 tbsp coconut milk or heavy cream

• 1 tsp vanilla extract

• ½ cup shredded coconut (for topping)

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.

3. In another large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon juice.

4. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, until smooth.

5. Fold in shredded coconut and divide the batter between pans.

6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

7. Make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar, coconut milk, and vanilla. Beat until fluffy.

8. Frost the cooled cakes, then sprinkle with shredded coconut for a beautiful finish.

🍰 Serving Ideas:

Serve chilled or at room temperature with a side of fresh berries or a drizzle of lemon glaze for extra zest.

💡 Tips:

• For more lemon punch, add ½ tsp lemon extract to the batter or a layer of lemon curd between the cakes.

• Store covered in the refrigerator for up to 5 days.