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This easy Lemon Coconut Cake recipe starts with a box cake mix, but it’s transformed into a bakery-style dessert with a few simple additions! The result is a cake that’s moist, fluffy, and topped with a rich homemade coconut frosting and shredded coconut for the perfect summer dessert.
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Pin RecipeAn Effortless Cake Recipe With Bakery-Style Results
This lemon coconut cake tastes like sunshine on a tropical beach—but instead of a plane ticket, you just need a box of cake mix to enjoy it! (And you all know I am a pro at doctoring up cake mix!).
A little extra butter, some lemon juice and lemon zest, and my secret ingredient, coconut extract, are combined with the cake mix to make it super special. The homemade coconut frosting is the perfect finishing touch! (Oh, and if you love this lemon coconut cake, make sure you try my lemonade cake and my coconut cake which are also summertime classics!)
My Tips for Making a Perfect Lemon Coconut Cake
This lemon coconut cake is simple to make, but I do have a few little tips to share before you start baking.
- Use room temperature ingredients for a smoother batter. Bring your eggs, sour cream, and milk to room temperature before mixing. This helps the batter blend more evenly and gives you a lighter, fluffier crumb.
- Whip the frosting longer for a bakery-style finish. After mixing all the ingredients together for the frosting, make sure you beat the frosting for a full 3–5 minutes. This extra whipping time gives you a silky, cloud-like texture that is easier to spread and looks more professional.
- Level your cake layers before frosting. If your cake layers dome while baking, use a serrated knife to trim the tops flat. This ensures a stable, even stack and prevents sliding or cracking when you frost the cake.
Variations
- Toast the shredded coconut and let it cool before pressing it into the sides of the cake. You can also mix some into the frosting for added crunch and nutty flavor, then sprinkle the rest on top.
- Fold ½ cup of chopped pecans into the cake batter before baking for a subtle crunch and nutty contrast to the sweet coconut.
- Rather than make a layered coconut lemon cake, bake the cake in a 9×13-inch pan and simply spread the frosting on top. No layering required to make a quick and crowd-pleasing dessert!
How to Store
To keep your lemon coconut cake fresh, you can store it at room temperature for up to 2 days. Just make sure the cake is covered well to prevent it from drying out.
If you need it to last a bit longer, pop it in the refrigerator where it will stay delicious for up to 5 days. For even longer storage, freeze the unfrosted cake layers for up to 3 months. When you’re ready to enjoy, thaw them completely at room temperature before adding the frosting and shredded coconut garnish.
Related Links
If you enjoy this lemon and coconut cake, I think you’ll love these recipes too!
- Take a look at my favorite recipes to make using box cake mix for easy, delicious dessert ideas.
- This coconut cream cake is one of the top-rated cakes on All Things Mamma, and if you make it just once, you will quickly see why!
- If you are a big fan of lemon desserts, then you must try my lemon cookies and my lemon bundt cake.
Lemon Coconut Cake Recipe
Equipment
- 8" Cake pans
- Mixing bowl
- whisk
- Cooling Rack
- Measuring cups
- measuring spoons
- Electric mixer
Ingredients
Lemon Cake
- 1 box yellow or lemon cake mix
- ½ cup butter, melted
- ½ cup milk
- ½ cup sour cream
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
Coconut Frosting
- 1 cup butter, softened
- 5 cups powdered sugar
- ½ cup coconut milk or heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
- 1 cup sweetened shredded coconut, for garnish
Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
- In a large bowl, mix the cake mix, melted butter, milk, sour cream, eggs, lemon juice, lemon zest, vanilla extract, and coconut extract until smooth.
- Divide batter evenly between the cake pans (or pour into the 9×13 pan).
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a large bowl, beat the butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed.
- Add coconut milk, vanilla extract, and coconut extract and beat until fluffy.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Sprinkle the shredded coconut over the top and gently press it into the sides.
Video
Share With Us!
I hope you enjoy this delicious Lemon Coconut Cake! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
Coconut can never go wrong
Love this recipe
This is one of my favorite flavor combinations! Give it a try and let me know what you think below!