Coconut Lemon Cake

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  • Coconut Cake:
  • ½ Cup Unsalted Butter, Softened
  • ½ Cup Vegetable Oil
  • 1½ Cups Granulated Sugar
  • 4 Eggs
  • 1 Tbsp Vanilla Extract
  • 3 Cups All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1¼ Cups Coconut Milk
  • 1 Cup Shredded Coconut, Unsweet
  • Coconut Butter Cream Icing:
  • 1 Cup Unsalted Butter, softened
  • 1/2 CupVegetable Shortening
  • 5 Cups Powdered Sugar
  • 4-6 Tbsp Coconut Milk
  • 1 tsp Vanilla Extract
  • Lemon Curd:
  • 1 cup sugar
  • 3/4 cup lemon juice
  • zest of 4 lemons
  • 4 eggs
  • 1 cup Unsalted Butter, cubed
  • Simple Syrup


  1. Coconut Cake:
  2. Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with parchment lining the bottom
  3. In a medium bowl, combine the flour, baking powder and salt; set aside
  4. In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
  5. Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
  6. Alternated adding in the flour mixture and coconut milk until all ingredients are added in and batter is smooth
  7. Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
  8. Fold in the shredded coconut
  9. Evenly divide the batter into each cake pan
  10. Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
  11. Allow the cake to cool completely before layering and icing
  12. Coconut Butter Cream Icing:
  13. In a mixing bowl of a stand mixer, using paddle attachment, cream together butter and shortening
  14. Slowly add in powdered sugar and beat until smooth
  15. Scrape down the sides of the bowl, add in the coconut milk and vanilla extract and continue mixing
  16. Mix on high for 4 minutes until the icing is smooth, creamy and has turned a white color from beating the icing
  17. Use immediately or store in a air tight container in the refrigerator until ready to use
  18. If icing is refrigerated, allow the buttercream to sit out for 30 minute to 1 hour or until soft and spreadable
  19. Lemon Curd:
  20. Combine all ingredients in a metal or glass bowl
  21. Place the bowl over a saucepan with simmering water
  22. Stir over low heat until all ingredients are melted, combined and starting to get thick
  23. The Lemon Curd is complete when the consistency is thick and coats the back of a wood spoon
  24. Strain the lemon curd through a fine sieve and cool completely before refrigerating and using
  25. Allow the curd to chill in the refrigerator for 4-6 hours or overnight to thicken
  26. Coconut Lemon Cake Assembly:
  27. Place one layer of coconut cake on a cake plate or cake board
  28. Brush the top of the layer with simple syrup
  29. Spread a thin layer of coconut butter cream icing onto the cake layer
  30. Spread the lemon curd on top of the coconut butter cream icing
  31. Stack another layer of coconut cake on top of the lemon curd
  32. Repeat these steps until all four cake layers are used
  33. Finish the top cake layer with lemon curd and shredded coconut for garnish
  34. Refrigerate cake to allow the lemon curd to set, but remove the cake from the refrigerator 30-45 minutes before serving!
  35. Enjoy!