Lemon Coconut Cake Recipe
This easy lemon coconut cake starts with a doctored box mix but it has bakery-style flavor thanks to rich, homemade coconut frosting!
Servings: 12 Slices
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 9x13-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 9x13 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.