Luscious Lemon Coconut Layer Cake Recipe with Easy Creamy Buttercream Frosting

“You won’t believe how this cake came to be,” my neighbor, Lisa, said as she handed me a slice of something that smelled like sunshine caught in dessert form. It was a warm Sunday afternoon, and I’d popped over unannounced, holding a cracked bowl in one hand and a half-melted stick of butter in the other—classic me, trying to bake something last minute before guests arrived.

Honestly, I wasn’t expecting much. Lisa is a quiet type, the kind who never talks about cooking but somehow always nails it. That day, she wasn’t even trying to impress anyone; she said she whipped up her “go-to” lemon coconut layer cake on a whim after a phone call with her grandma. The kitchen smelled like a tropical breeze mixed with a hint of zesty citrus, and the frosting was so creamy it practically melted on my tongue.

Maybe you’ve been there—standing in your kitchen, feeling rushed, with a messy counter and a recipe half-remembered. Well, this luscious lemon coconut layer cake recipe with creamy buttercream frosting stuck with me because it’s the kind of dessert that feels like a hug. Since then, it’s become my secret weapon for birthdays, potlucks, and those random Tuesday nights when you just want a slice of something bright and comforting.

Why You’ll Love This Luscious Lemon Coconut Layer Cake Recipe

After many attempts and tweaks in my own kitchen, this lemon coconut layer cake recipe has become a staple. It’s tested through busy weeknights and special celebrations alike. Plus, it’s one of those desserts that people rave about long after the last crumb disappears.

• Quick & Easy: The cake comes together in under an hour, making it perfect for last-minute festivities or when you just need a sweet pick-me-up.
• Simple Ingredients: You probably already have most of these in your pantry—no fancy trips needed!
• Perfect for Any Occasion: Whether you’re hosting brunch, a casual dinner, or a garden party, this cake fits right in.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the tangy lemon paired with the tropical coconut and that dreamy buttercream.
• Unbelievably Delicious: The moist layers combined with the fluffy frosting create a texture and flavor combo that’s downright addictive.

What makes this recipe different? The buttercream frosting here is whipped just right—creamy but with enough body to hold those layers together without being cloying. And the coconut isn’t just an afterthought; it’s toasted lightly to bring out its nutty notes without overpowering the delicate lemon zing. Honestly, this cake is comfort food with personality, and it’s one I keep coming back to, slice after slice.

What Ingredients You Will Need

This luscious lemon coconut layer cake uses straightforward, wholesome ingredients that come together to create a bright, flavorful dessert without hassle. Most are pantry staples, and the coconut adds a seasonal tropical flair that you can easily adjust.

• For the Cake:
  • All-purpose flour – 2¾ cups (345 g)
  • Baking powder – 2 teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter, softened – 1 cup (227 g) (I prefer Kerrygold for its creamy texture)
  • Granulated sugar – 2 cups (400 g)
  • Large eggs, room temperature – 4
  • Buttermilk – 1 cup (240 ml) (adds moisture and tang)
  • Fresh lemon juice – ⅓ cup (80 ml) (around 2-3 lemons)
  • Lemon zest – 2 tablespoons (for that fresh zing)
  • Vanilla extract – 1 teaspoon
  • Sweetened shredded coconut – 1 cup (about 85 g) (toasted lightly for extra flavor)
• For the Creamy Buttercream Frosting:
  • Unsalted butter, softened – 1 cup (227 g)
  • Powdered sugar – 4 cups (480 g), sifted for smoothness
  • Fresh lemon juice – 3 tablespoons (45 ml)
  • Lemon zest – 1 teaspoon
  • Heavy cream – 2-3 tablespoons (30-45 ml) (adds that silky texture)
  • Pinch of salt (balances sweetness)

For substitutions, you can swap buttermilk with a mixture of milk and vinegar if needed, and coconut milk could replace some of the liquid for an even richer coconut flavor. If you’re avoiding gluten, almond flour might work, but I haven’t tested that extensively—so proceed with care!

Equipment Needed

• Two 9-inch (23 cm) round cake pans (non-stick preferred)
• Electric mixer or stand mixer (a hand mixer works too, but be prepared for a workout)
• Mixing bowls (medium and large sizes)
• Measuring cups and spoons (accuracy is key for baking)
• Zester or fine grater (for lemon zest)
• Spatula and whisk (for folding and mixing)
• Cooling racks (to cool the cake layers evenly)
• Offset spatula or butter knife (for frosting application)
• Optional: Kitchen scale (for precise ingredient measurement)

I’ve experimented with silicone pans and traditional metal ones. Metal pans give a better crust and even rise, but silicone is easier for cleanup. If you use silicone, grease them well to avoid sticking. Also, keep your mixer beaters clean and dry while beating butter for the best texture—trust me on this one!

Preparation Method

1. Preheat and Prep (10 minutes): Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper circles for easier removal.
2. Toast the Coconut (5-7 minutes): Spread shredded coconut evenly on a baking sheet. Toast in the oven for 5-7 minutes, stirring once or twice, until golden and fragrant. Watch closely to avoid burning. Set aside to cool.
3. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar (5-7 minutes): Using a mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy. This can take about 5-7 minutes. The mixture should look pale and creamy—don’t rush this step, it makes a big difference!
5. Add Eggs (3-4 minutes): Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed to keep everything incorporated evenly.
6. Incorporate Lemon and Vanilla (2 minutes): Mix in fresh lemon juice, lemon zest, and vanilla extract until just combined. The batter will smell wonderfully bright here.
7. Alternate Dry Ingredients and Buttermilk (5 minutes): Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with buttermilk in two parts. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake tough.
8. Fold in Toasted Coconut (1-2 minutes): Using a spatula, gently fold the toasted coconut into the batter to distribute evenly.
9. Bake (30-35 minutes): Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Rotate pans halfway through baking for even color.
10. Cool Completely (at least 1 hour): Let cakes cool in pans for 10 minutes, then remove onto cooling racks to cool completely before frosting. Patience here is key—frosting warm cake leads to a melty mess.
11. Prepare Buttercream Frosting (10 minutes): Beat softened butter until fluffy. Gradually add sifted powdered sugar, alternating with lemon juice, lemon zest, heavy cream, and a pinch of salt. Beat on medium-high until smooth and creamy. Adjust consistency with more cream or powdered sugar as needed.
12. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of buttercream over the top. Add the second cake layer and frost the top and sides evenly. Decorate with extra toasted coconut or lemon zest if you like.

Pro tip: If your frosting feels too soft, pop it in the fridge for 10 minutes before frosting. It firms up nicely without losing spreadability. Also, if you find the batter a bit thick, a splash more buttermilk can help—but add sparingly!

Cooking Tips & Techniques for Success

Baking a lemon coconut layer cake with creamy buttercream isn’t rocket science, but a few tricks make a world of difference.

• Room Temperature Ingredients: Butter and eggs at room temp combine better, leading to fluffier cake layers. Pull these out at least 30 minutes before you start.
• Measuring Flour Properly: Spoon and level your flour instead of scooping straight from the bag. Too much flour can dry out your cake.
• Don’t Overmix: Once you add flour, mix just until combined to keep your crumb tender.
• Toasting Coconut: This brings out a nutty flavor and prevents sogginess in the cake. Keep an eye on it; coconut burns fast.
• Frosting Consistency: If your buttercream is too stiff, add cream one teaspoon at a time. Too soft? Add a bit more powdered sugar.
• Multitasking: While the cake bakes, toast the coconut and prepare the frosting—this saves time and keeps you moving smoothly through the recipe.
• Cooling Matters: Patience here pays off. Warm cake plus frosting equals a meltdown. Let it cool completely.

Once, I forgot to zest the lemons and only realized halfway through frosting. The cake tasted fine, but it lacked that punch of brightness. Lesson learned: zest really wakes this cake up! Also, sometimes I get distracted mid-baking (hello, phone notifications), so setting timers helps keep everything on track.

Variations & Adaptations

This luscious lemon coconut layer cake recipe is flexible and forgiving, perfect for customizing to your taste or dietary needs.

• Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking blend. Add a teaspoon of xanthan gum if your blend doesn’t have it for structure.
• Dairy-Free Adaptation: Use coconut oil instead of butter and substitute buttermilk with almond or coconut milk mixed with a tablespoon of lemon juice.
• Flavor Twists: Add a tablespoon of lime zest for a tropical twist, or fold in ½ cup of finely chopped macadamia nuts for crunch.
• Baking Method: This batter works well in cupcake liners for portable treats—bake for 18-22 minutes at 350°F (175°C).
• Personal Favorite Variation: I once blended a bit of cream cheese into the buttercream for tangy richness. It’s a game changer if you want a frosting that’s less sweet but still creamy.

Serving & Storage Suggestions

Serve this luscious lemon coconut layer cake chilled or at room temperature—both bring out different qualities. Room temp lets the buttercream soften and flavors meld, while chilled slices are refreshing on a warm day.

Pair it with a cup of Earl Grey tea or a glass of sparkling lemonade to complement the citrusy notes.

Store leftover cake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheat slices gently in the microwave for 10-15 seconds if you prefer a warmer bite, but honestly, this cake shines with its cool, creamy frosting.

Over time, the lemon flavor deepens and the coconut softens slightly, making the cake even more enjoyable the next day if it lasts that long!

Nutritional Information & Benefits

Each slice of this luscious lemon coconut layer cake (assuming 12 servings) contains approximately:

Calories	350-400 kcal
Fat	18-22 g
Carbohydrates	45-50 g
Protein	4-5 g

Key ingredients like fresh lemon add vitamin C and antioxidants, while coconut provides healthy fats and a bit of fiber. Using buttermilk adds a pleasant tang and helps with digestion. This cake is a treat, but with some mindful portioning, it fits nicely into balanced eating.

Be mindful of allergens: contains gluten, dairy, eggs, and coconut—adjust as needed for dietary restrictions.

Conclusion

If you’re looking for a dessert that strikes the perfect balance between zesty and sweet, with a tropical twist, this luscious lemon coconut layer cake with creamy buttercream is a winner. It’s approachable, uses ingredients you probably already have, and delivers big on flavor and texture.

Feel free to tweak the lemon intensity or coconut amount to suit your mood—that’s part of the fun! I love this recipe because it reminds me of those relaxed afternoons with friends, full of laughter and unexpected delights in the kitchen.

Give it a try, and let me know how your cake turns out. Share your adaptations or any little kitchen mishaps (yes, I want to hear those too!). Happy baking!

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Absolutely! You can bake the layers a day in advance and keep them wrapped tightly in the fridge. Frost the cake the next day for the freshest look and taste.

How do I prevent the cake from drying out?

Don’t overbake and be sure to measure flour correctly. Also, using buttermilk helps keep the cake moist and tender.

Can I use unsweetened coconut?

Yes, but the cake will be less sweet and have a more subtle coconut flavor. You might want to add a touch more sugar or a drizzle of honey to the batter.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How should I store leftover frosted cake?

Cover it loosely with plastic wrap or store in an airtight container in the fridge for up to 4 days. Bring slices to room temperature before serving for the best texture and flavor.

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