This Coconut Cake with Lemon Curd Filling is made with homemade tangy lemon curd, fluffy coconut cake layers, and a rich, velvety cream cheese frosting. It’s moist, zingy, and packed with coconut flavor for a tropical tangy twist on a Southern classic.
Easy and Moist Lemon Coconut Cake
Coconut Cake with Lemon Filling involves homemade lemon curd sandwiched between a light and fluffy coconut cake and topped with a thick and creamy cream cheese frosting. Although lemon and coconut might seem like unlikely friends, the flavors and textures blend beautifully in this dessert.
Lemon curd is actually very easy to make, you are just cooking eggs very slowly with lemon juice and sugar. The hardest part is squeezing the lemons. You will have some lemon curd leftover. You could use it on some blueberry scones or use it to fill some lemon thumbprint cookies.
When it’s layered between a light and moist coconut flavored cake, the combination of flavors and textures creates a fantastic cake.
I struggled getting the best proportion of lemon curd to cake. I won’t lie, on my first attempt I had too much lemon curd and the top layer slid right off when I cut into it. (It still tasted great- don’t worry, no cake was thrown away in the creation of this recipe!)
The next time, I made it into three layers and used less lemon curd between them. By adding three layers instead of two, you can get the same amount of lemon curd without the layers sliding.
As an added protection, sprinkle coconut on top of the curd to give it more coconut flavor but also to make sure things don’t move around.
While this looks fancy, it’s not hard to make. First, you’ll make the cake, bake it, and let it cool. While it’s cooling, you’ll make the lemon curd and let that cool slightly to thicken before spreading onto the cake layers. Finally, you’ll make the cream cheese frosting.
I used just a basic cream cheese frosting. If you want more coconut flavor, add coconut extract and coconut and make a coconut cream cheese frosting with coconut infused throughout the frosting.
I chose to just add toasted coconut to the outside of the cake. This gorgeous cake is the perfect show-stopping centerpiece for the holidays, springtime, or any time in between.
If you love coconut cake but don’t want to mess with lemon curd, try my basic coconut layer cake with a coconut syrup spread on each layer instead of lemon curd.
Why You’ll Love a Lemon Coconut Cake
- Flavorful: You get coconut and lemon flavor in this cake, so it’s perfect for those looking for something a little different.
- Make-ahead friendly: You can make everything ahead of time and refrigerate or freeze until you’re ready to serve.
- Versatile: You can make this cake for any occasion, from birthday parties to bridal showers, baby showers, holidays, or any time you’re craving a slice of tangy tropical heaven.
Recipe Ingredients
- Pantry staples: You’ll need eggs and yolks, milk, all-purpose flour, vanilla extract, sugar and powdered sugar, baking powder, baking soda, and salt.
- Buttermilk: Makes the cake layers super moist and fluffy. If you don’t have buttermilk, learn how to make buttermilk from scratch.
- Butter: Use unsalted butter for this recipe. You’ll need it for the cake, curd, and frosting.
- Cream cheese: You’ll need brick-style cream cheese, not the spreadable kind that comes in a tub.
- Lemon juice: Use fresh lemon juice, not bottled from about 6 lemons, you’ll need a cup.
- Canned coconut cream: You can find this in the ethnic food section of your local grocery store. Make sure to grab coconut cream, NOT cream of coconut. That’s for making cocktails, and it’s super sweet.
- Shredded coconut: Grab sweetened shredded coconut from the baking aisle.
How to Make Lemon Coconut Cake
Step One: Prepare Your Pans
Start by preheating your oven and getting your cake pans ready. Butter and flour them well, then line the bottom with parchment paper to ensure the cake comes out easily later.
Step Two: Mix the Batter
In a large bowl, combine the dry ingredients. In the bowl of an electric mixer, cream together butter and sugar on medium speed until fluffy, then add the egg yolks and vanilla. Alternate adding the flour mixture and buttermilk with coconut cream at low speed until combined.
Step Three: Whip the Egg Whites
In a separate bowl, beat the egg whites until they form soft peaks. Gently fold a bit of the egg whites into the batter first, then fold in the rest carefully to keep that light texture.
Step Four: Bake the Cakes
Divide the batter between the prepared pans and smooth the tops. Bake until they’re golden and a toothpick comes out clean. Let them cool for a bit before transferring to a wire rack to cool completely.
Step Five: Make the Lemon Curd
This can be done days in advance. Whisk together eggs, yolks, sugar, and lemon juice in a saucepan, then cook over low heat until it thickens, stirring constantly. Once thickened, mix in some butter and let it cool before refrigerating. It will thicken more as it cools.
Step Six: Prepare the Cream Cheese Frosting
Beat together the butter and cream cheese until smooth, then add powdered sugar and salt. Adjust the consistency with more sugar or cream if needed, and keep it cool until you’re ready to frost the cake.
Step Seven: Assemble the Cake
Once everything is cool, level the cake layers and spread a layer of lemon curd.
Sprinkle coconut on top of the lemon curd and repeat with the next layer. Add the 3rd layer on top and cover with cream cheese frosting.
Top with some toasted coconut for a little extra coconut flavor.
Recipe Tips
- This is a 3-layer cake. It works best with 3 layers because of the lemon curd. With only 2 layers, you can’t use as much lemon curd, or the layers will slide apart. With 3 layers, you can make a thinner layer, and it will stay together. Sprinkling a little coconut on top of the lemon curd layer adds coconut flavor but also helps it stick to the top layer better.
- Use a serrated knife to even out the cake layers so they will sit flat.
- If the frosting is too soft, refrigerate it so that it is easily spreadable.
- Use a kitchen scale to make sure your cake layers are even before placing in the oven.
- If the frosting is too thick, add a little milk to thin it out.
Storage and Make-Ahead Tips
- Make-ahead: Make the cake layers, let them cool, wrap them in plastic wrap and foil, and store them in the freezer for up to 3 months. The lemon curd and cream cheese frosting can be made ahead of time and stored in the fridge for up to one week. You may need to beat the frosting again to get it nice and fluffy.
- Store: Leftover cake can be stored in the fridge for up to 4 days or individually wrapped in the freezer for up to 3 months. Let the cake come to room temperature before eating.
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Ingredients
Cake
- 2 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon soda
- ½ teaspoon salt
- 12 tablespoons butter room temp
- 1 ¾ cup sugar
- 6 eggs separated
- 1 teaspoon vanilla
- 1 ½ cup buttermilk
- ¼ cup unsweetened canned coconut cream
- ½ cup sweetened coconut
Lemon Curd
- 3 eggs
- 3 egg yolks
- 1 cup sugar
- 1 cup fresh lemon juice 5-6 lemons
- 2 tablespoons butter
Cream Cheese Frosting
- ½ cup butter room temp
- 12 ounces cream cheese room temp
- 4 cups powdered sugar
- ½ teaspoon salt
- ½ teaspoon coconut extract- optional
Instructions
Cake
- Preheat oven to 325º. Butter and flour three 9 inch cake pans and line with parchment paper.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar until it’s light and fluffy, about 2 minutes Add the egg yolks one at a time, beating after each, then beat until light and fluffy, about 5 minutes. Add vanilla.
- Combine the buttermilk and coconut cream in a measuring cup. Add about a third of the flour mixture alternating with the buttermilk, beating just until combined.
- In a separate bowl, beat the egg whites with a hand mixer until soft peaks form, about 3 minutes. Fold in ¼ of the egg whites, when combined, fold in the remaining egg whites.
- Divide the batter evenly between the two cake pans, smooth out the top with an offset spatula and bake for 40-43 minutes. A toothpick should come out clean and the edges should be pulling away from the side of the pan.
- Place on a cooling rack for 15 minutes then remove from the pans and let cool completely before frosting.
- Once cool even off the rounded tops with a serrated knife.
Lemon Curd
- Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.
- Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate until needed. It will thicken further as it cools.
Cream Cheese Frosting
- Cream the butter and cream cheese together until combined with an electric mixer. Add powdered sugar and salt and beat until smooth and creamy. If it is too thin, add more powdered sugar a little at a time. If it is too thick, you can add a little cream.
- Assemble: To assemble even off the first layer with a serrated knife and spread ½ cup of lemon curd over the cake. Sprinkle with coconut and add the 2nd layer. Repeat with the second layer. Add the third layer and frost with cream cheese frosting. Sprinkle with toasted coconut if desired.
Notes
- Use a serrated knife to even out the cake layers so they will sit flat.
- If the frosting is too soft, refrigerate it so that it is easily spreadable.
- Use a kitchen scale to make sure your cake layers are even before placing in the oven.
- If the frosting is too thick, add a little milk to thin it out.
- You will have more lemon curd than you need.
Thank you so much for the lemon/coconut cake. It sounds so yummy. I especially appreciate all the helpful hints you’ve included in the recipe. It will make all the difference when I make the cake.
Can’t wait to hear how yours turns out.