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Luscious Lemon Coconut Layer Cake Recipe with Easy Creamy Buttercream Frosting

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A bright and comforting lemon coconut layer cake with toasted coconut and creamy buttercream frosting, perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 2¾ cups (345 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • ⅓ cup (80 ml) fresh lemon juice (about 2–3 lemons)
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (about 85 g) sweetened shredded coconut, toasted lightly
  • For the Frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 2–3 tablespoons (30–45 ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Spread shredded coconut on a baking sheet and toast in the oven for 5-7 minutes until golden and fragrant. Set aside to cool.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.
  5. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
  6. Mix in fresh lemon juice, lemon zest, and vanilla extract until just combined.
  7. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
  8. Fold in toasted coconut gently with a spatula.
  9. Divide batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking.
  10. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  11. To make frosting, 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 cake by placing one layer on a serving plate, spreading a generous layer of buttercream on top, then adding the second layer and frosting the top and sides evenly.
  13. Decorate with extra toasted coconut or lemon zest if desired.

Notes

Use room temperature butter and eggs for fluffier cake layers. Toast coconut carefully to avoid burning. If frosting is too soft, chill for 10 minutes before spreading. Add more buttermilk sparingly if batter is too thick. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use coconut oil and substitute buttermilk with almond or coconut milk plus lemon juice.

Nutrition

Keywords: lemon cake, coconut cake, buttercream frosting, layer cake, easy cake recipe, lemon coconut dessert, toasted coconut, creamy frosting

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