If you’re craving a dessert that feels like sunshine on a plate, this Lemon Coconut Cake is it. It’s light, fluffy, and perfectly balanced with zesty lemon and creamy coconut. The flavors sing together in harmony—fresh citrus brightness, soft coconut texture, and a tender crumb that stays moist for days. This cake is perfect for spring brunches, summer gatherings, or just treating yourself to a slice of something special.
Why You’ll Fall in Love:
- Ultra-moist from coconut milk and shredded coconut
- Bright & tangy thanks to real lemon juice and zest
- Elegant but easy – no fancy tools or skills required
- Great for layering or loaf style – versatile and crowd-pleasing
Ingredients:
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup canned coconut milk (or whole milk with 1/4 tsp coconut extract)
- 1/2 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
- Extra coconut for sprinkling on top