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The Best Coconut Lemon Cake- Super Soft And Fluffy

PREP TIME 30 minutes
COOK TIME 25 minutes
TOTAL TIME 55 minutes
servings10 -12 slices
This Coconut Lemon Cake is a classic bake that simply can't be beat! With its sweet coconut flavor combined with zesty lemon, it's the perfect bake for any occasion.
Ingredients
US Customary - Metric

For the cake

  • 2 ½ cups all purpose OR cake flour (can use plain flour - UK)
  • 2 ½ teaspoons baking powder
  • ⅔ cups unsweetened shredded coconut (desiccated coconut)
  • ¼ teaspoon salt
  • 1 cup white granulated or castor sugar
  • 1 ⅓ cups butter, at room temperature (salted or unsalted butter is fine to use)
  • zest of one medium lemon or lime
  • 5 large eggs (at room temperature)
  • ½ cup heavy cream (can use whipping cream or milk) (see note 1)

For the cream cheese frosting

  • 8 ounces cream cheese see note 2 (see note 2)
  • ½ cup butter at room temperature
  • 1 Tablespoon lemon juice (see note 3)
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar (icing sugar)
Instructions
  • Spray two 8-inch (20cm) round baking pans with non-stick spray and set aside.
  • Preheat the oven to 340 °F (170°C) / (150° C) - if using a fan forced oven

Cake

    Flour coconut mixture:

    • In a large bowl, whisk together all purpose or cake flour, baking powder, unsweetened shredded (desiccated) coconut and salt and set aside.

    Butter sugar mixture:

    • In a separate bowl, beat together white granulated sugar and butter until light and creamy (about 3 minutes on medium speed).
    • Fold in the zest of one medium lemon or lime and set aside.

    Egg cream mixture

    • Use another small bowl or measuring jug to whisk together the eggs and heavy cream (whipping cream) or milk
    • Pour the whisked egg cream mixture into the butter and sugar mixture. Use a hand or stand mixer to beat for about 2 minutes on medium speed.
    • Add in the flour/ coconut mixture and use a spatula or wooden spoon to fold it in until combined. Avoid over mixing. Just mix until there are no visible specks of flour in the batter.

    Divide batter and bake:

    • Divide the batter into the prepared cake pans.
    • Bake for 20 to 25 minutes or until a skewer inserted comes out clean or without any batter clinging to it. Baking time may vary slightly since every oven is different.
    • If you find that the cakes are browning too quickly, cover loosely with foil.
    • Cool completely: Leave the cakes in the pan to cool for 10 minutes. Then run a blunt edged knife or spatula around the edges of the cake to loosen and turn out onto a cooling rack. Cool completely before frosting and decorating

    Cream cheese frosting

    • Use a large bowl with a handheld mixer or a stand mixer fitted with a paddle attachment to beat together the cream cheese and butter for 2 to 3 minutes until combined and creamy.
    • Pour in the lime/lemon juice and vanilla extract and beat for about 20 seconds until combined.
    • Sift in the powdered (icing) sugar and beat on medium speed for 2 minutes until the frosting is smooth and creamy.
    • Refrigerate the cream cheese frosting for about 15 minutes before frosting the cooled cake.

    Assemble and frost the cake

    • Place one of the cake layers on a serving plate on a cake turntable (if you have one).
    • Add ¼ of the frosting on top of the cake and use a spatula to smoothen out the frosting.
    • Add the next layer of cake. Repeat by piping or spreading the remaining frosting over the top and around the sides of the cake.
    • Decorate with lemon / lime slices and shredded coconut or as you prefer.

    Storage

    • The frosted cake can be stored in an airtight container, in the fridge, for up to three days.
    Recipe Notes
    1 Heavy cream substitute: Heavy (whipping) cream produces a lucious, velvety texture to the cake. But you have two options for heavy cream alternatives in this recipe: regular milk or canned coconut milk. coconut milk adds extra coconut flavor. Regular milk works great too, so use what you have or prefer.
    2. Cream cheese: I recommend using full-fat cream cheese for the best flavor. Not the spreadable type from a tub. Cold cream cheese will lead to a lumpy frosting so always bring the cream cheese to room temperature before using it.
    3. Lemon juice: I highly suggest using fresh lemon juice as it tastes more flavorful as compared to bottled lemon juice.
    Nutrition
    Serving: 1slice | Calories: 809kcal | Carbohydrates: 57g | Protein: 15g | Fat: 59g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 636mg | Potassium: 490mg | Fiber: 2g | Sugar: 32g | Calcium: 351mg | Iron: 2mg
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