Lemon Coconut Cake

Lemon coconut cake features deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting. It’s a family favorite recipe! To make the best possible lemon coconut cake, make sure to read my notes in the post and below before beginning.

Ingredients

• 3 cups (315g) sifted cake flour (spooned & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) canned coconut milk, at room temperature*
• 1/2 cup (120ml) buttermilk, at room temperature*
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 5 large eggs, at room temperature
• 1 Tablespoon (15ml) pure vanilla extract
• optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)
• 6 ounces sweetened shredded coconut (about 2 loosely packed cups)
• 1 and 1/2 cups homemade lemon curd (full recipe)

Cream Cheese Frosting

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 2 Tablespoons (30ml) coconut milk or heavy cream
• 1 teaspoon pure vanilla extract
• pinch salt
• topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish