Lemon Coconut Cake

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This Lemon Coconut Cake is easy for any baker to make successfully! A boxed cake mix flavored with coconut is the base, topped with lemon curd and a fluffy cream cheese frosting. It's great to make in advance and will be loved by family and friends at any celebration.

Prep Time30

Cook Time45

Total Time2

Course: Dessert

Cuisine: American

Keyword: cake, holiday, holidays

Servings: servings

Calories: 323kcal

Ingredients

Cake

15.25 ounce white cake mix
1 cup milk
½ cup canola or vegetable oil
4 large eggs room temperature
2 teaspoons coconut extract
1 lemon ½ tablespoon zest + 1 tablespoon juice
¾ cup store-bought or homemade lemon curd

Frosting

8 ounces cream cheese
1 teaspoon coconut extract
1 ¼ cups powdered sugar
2 ¼ cups heavy whipping cream
Garnish Options: toasted coconut, candied lemon slices

Instructions

Cake

Preheat oven to 350°F. Grease a 13x9-inch baking pan with non-stick spray or butter and set it aside.
In a large bowl, blend with a hand mixer or whisk together the cake mix, eggs, milk, oil, lemon juice and zest, and coconut extract.
Pour the batter into the prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool completely in the pan.
Poke holes with a fork over the entire cake. Spread a layer of lemon curd evenly over the top.

Frosting

In a stand mixer or bowl with a hand mixer, whip cream cheese on medium speed until smooth. Add powdered sugar and coconut extract, and whip again starting on low and building to medium speed until incorporated well and smooth. Scrape down the edges of the bowl as needed.
Gradually beat in the heavy whipping cream on medium speed. After about 30 seconds to 1 minute, the mixture will begin to thicken. Once it begins to thicken, gradually increase the mixers speed to medium-high.
When stiff peaks form (mixture holds its shape), the frosting is complete.
Spread the frosting on the cake. Garnish as desired.

Video

Notes

Storage:

Store this cake in an airtight container in the fridge for up to 3 days. We don't recommend freezing this cake since it will change the texture of the icing when it thaws.

If you want to make this cake in advance, you can do so the day before. Refrigerate until ready to serve.

Tips:

- Cool the cake completely before frosting. If the lemon coconut cake is still warm the frosting will melt all of the cake and be quite messy.
- If you want to turn this into a layered cake, that's easy! You can bake the cake layers in two 8-inch or 9-inch cake rounds.
- Allow the cream cheese to come to room temperature before making the frosting. This will allow for even and consistent mixing of the ingredients so the consistency and flavor is smooth and light. If you forget, just microwave it in 15-second intervals until it's softened.
- Be sure to beat the heavy cream to stiff peaks for the frosting. 'Stiff peaks' means the whipped cream will be thick and able to hold it's shape when you lift it up with a spoon. This is extremely important to the success of this frosting, as it is what gives it a soft, melt in your mouth texture.
- Toasting Coconut: To toast coconut in the oven, preheat to 350°F, spread shredded or flaked coconut on a baking sheet, and bake for 5 to 10 minutes, stirring often until golden. For microwave toasting, place coconut in a microwave-safe bowl and heat on high for 1-minute intervals, stirring in between, until golden brown. Keep a close watch to prevent burning.

Nutrition

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