This lemon coconut cake combines the decadent flavors of lemon and coconut and is topped with a creamy coconut glaze.
Sheet cakes are a favorite of mine because they’re easy to make and take less time to prepare than layered cakes and cupcakes. This lovely lemon coconut sheet cake contains cream of coconut, lemon juice, and zest and is tender and moist. It has a lovely lemon flavor with hints of coconut.
Lemon Coconut Cake Recipe
For this recipe, you will need flour, baking powder, baking soda, salt, shredded coconut, cream of coconut, lemon, vanilla extract, coconut extract, sugar, butter and eggs.
Preheat The Oven
Grease and flour a 9×13-inch pan. Preheat the oven to 350 degrees and prep the cake batter.
Prep The Batter
Combine the dry ingredients together in a large bowl and set aside.
Next, mix the cream of coconut, lemon zest, lemon juice, and extracts together in a bowl.
Use a hand or electric mixer at low speed to beat the sugar and butter until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until incorporated.
Reduce speed to low and add flour mixture and coconut milk mixture, alternating between the two. Mix until smooth, about 30 seconds.
Scoop the batter into the prepared pan and spread evenly over the pan.
Bake
Bake until the cake is golden brown, and the toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cake to a wire rack and let cool for 10 minutes.
Make The Glaze
For the glaze, whisk powdered sugar, lemon juice, and coconut milk until smooth. Gently spread glaze over the warm cake and garnish with sliced lemon, lemon zest, coconut flakes or toasted coconut. Cool completely for at least 2 hours before serving.
Cut the cake into square pieces and serve. Store leftover cake in an airtight container at room temperature for 2-3 days. Refrigerate leftover cake in the fridge for up to a week. To freeze, wraps the cake in plastic wrap and place in a freezer bag and freeze for up to a month.
Coconut Lemon Cake FAQ
I haven’t personally made this as a layered cake, but I believe it’ll work. Evenly spread the cake batter into two 9inch cake pans and bake for 20-25 minutes, or until golden brown. Let the cake layers cool on wire racks for an hour before you frost the lemon cake. Use homemade lemon curd or whipped cream as a filling.
Coconut flour and all-purpose flour aren’t interchangeable, so coconut flour will not work in this recipe. You can use this coconut flour lemon cake instead.
You can use heavy cream in place of coconut milk in the glaze.
Yes, you can use a lemon-flavored boxed cake mix as a convenient shortcut. Simply follow the instructions on the box for the cake layers and then proceed to make the lemon coconut glaze.
Yes, you can adapt this cake to be gluten-free or vegan by using gluten-free flour and plant-based substitutes for eggs and dairy products.
Yes, you can freeze Lemon Coconut Cake. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. It can be frozen for several weeks. Thaw it in the refrigerator before serving.
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PrintThe Best Lemon Coconut Cake Recipe
This lovely lemon coconut sheet cake contains cream of coconut, lemon juice, and zest and is tender and moist. It has a sweet coconut flavor and tangy lemon.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup shredded coconut
- 1 cup cream of coconut (learn how to make homemade cream of coconut here)
- 3 tablespoons lemon zest
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 3/4 cup sugar, divided
- 12 tablespoons unsalted butter
- 4 eggs, room temperature
Glaze:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 2 tablespoons coconut milk
Instructions
- You will need approximately seven tablespoons of lemon juice, about four lemons, for this recipe.
- Adjust the oven rack to the middle position and heat the oven to 350 degrees.
- Grease and flour a 9×13-inch baking pan.
- Combine flour, baking powder, baking soda, salt, and shredded coconut in a medium bowl.
- Combine the cream of coconut, lemon juice, lemon zest, and extracts in a small bowl.
- Use a hand or electric mixer at medium speed to beat the sugar and butter until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until incorporated.
- Reduce speed to low and add flour mixture and coconut milk mixture, alternating between the two. Mix until smooth, about 30 seconds.
- Scoop the batter into the prepared pan and spread evenly over the pan.
- Bake until the cake is golden brown, and the toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cake to a wire rack and let cool for 10 minutes.
- For the glaze, whisk powdered sugar, lemon juice, and coconut milk until smooth. Gently spread glaze over the warm cake. Decorate the top of the cake with lemon zest, lemon slices or toasted coconut. Cool completely for at least 2 hours before serving.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 725
- Sugar: 80g
- Fat: 35g
- Carbohydrates: 100g
- Fiber: 3g
- Protein: 6g
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