You have to try this luscious lemon and coconut combination!

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If you’ve never had lemon and coconut together, you must try this delicious lemony coconut cake. It is so moist, decadent, and easy to put together. Keeping the flavors simple really allows them to shine, and they pair so well together. I like to use a bundt pan because the mold creates a beautiful cake without having to ice the entire outside of the cake, but you can use a round pan if that’s what you have. The almond flour gives the cake a bit of heartiness even though it’s nice and light with a tender crumb. Each bite is so lemony, and the coconut adds sweet nuttiness. You’re going to love it!

Why everyone will love it

Bright lemon

Sweet, chewy coconut

Moist tender cake

Creamy, lemony icing

A bright, lemony, luscious cake with dreamy, lemony cream cheese icing and chewy, nutty coconut!

Everything you’ll need

Wet Ingredients for the cake:

Unsalted butter -softened without melting
Confectioner’s sugar
Pure vanilla extract
Eggs -at room temperature
Lukewarm milk -be sure it isn’t too warm, or it will cook the eggs
Plain yogurt

Dry Ingredients for the cake:

All-purpose flour
Almond flour
Baking powder
Baking soda
Salt
Lemon zest -only the shiny yellow part to avoid the bitter white part
Shredded sweetened coconut

For the Icing:

Cream cheese -softened
Fresh lemon juice
Confectioner’s sugar
Zest of half a lemon
Shredded coconut for garnish

Lemony Coconut Bundt cake with cream cheese icing

How to make Lemony Coconut Cake

Preheat the oven to 350 °F, 180 °C.
Grease a bundt pan or a 10-inch round cake pan with butter.
Combine the dry ingredients except the coconut in a large bowl and whisk together.
In the bowl of a tabletop mixer fitted with the whisk attachment, combine the butter, vanilla, and confectioner’s sugar.
Whisk until smooth and fluffy -about 3-4 minutes on high speed.
Add the eggs one at a time.
Then, add the yogurt and milk and beat until incorporated. The mixture will curdle.
Add the flour mixture while the mixer runs on low speed in a few batches.
Then, Add the coconut and beat until incorporated.
Transfer the batter to the prepared pan.
Smooth the top and bake on the center rack of the preheated oven for 50-55 minutes.
It’s done when a toothpick or cake tester inserted into the center of the cake should come out clean or with a few moist crumbs attached.
Run a knife around the pan to gently release the cake.
Allow the cake to cool completely before transferring it to a cake platter.

Make the Icing

Combine all the ingredients in the bowl of a mixer and beat until smooth.
Transfer the icing to an icing bag fitted with the large open star attachment.
Pipe the icing around the cooled cake (see video).
Sprinkle shredded coconut on top of the cake and serve.

Lemony Coconut Cake with Cream cheese Icing

Serve or Freeze

I make sure to serve this luscious cake with a cup of Greek coffee. It’s really all you need to enjoy this cake any time of the day. Leftover cake can be frozen for individual treats. Just cut slices and place them on a baking tray lined with parchment. Freeze the slices for an hour and then transfer them to freezer-safe bags. They will keep fresh for a month. Thaw at room temperature before serving. If you saw my adventures in recipe testing this cake on Instagram, you know I worked hard to get it right. If not, follow me on Instagram to see what I’m working on and all the behind-the-scenes. Kali Orexi!

More lemon cakes

Lemony Coconut Cake

Yield: 10 servings

Lemon & Coconut is such a delicious combination.Serve this luscious cake with a cup of Greek coffee.

Ingredients

Wet Ingredients for the Cake:

3/4 pound (340g) unsalted butter, softened
2 cups confectioner's sugar
1 teaspoon pure vanilla extract
5 eggs at room temperature
1/2 cup lukewarm milk
1/2 cup plain yogurt

Dry Ingredients for the Cake:

2 cups (250g) all-purpose flour
1 cup (100g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons lemon zest (zest of 2 lemons)
2 cups shredded sweetened coconut

For the Icing:

8 oz (226g) cream cheese, softened
3-4 tablespoons fresh lemon juice
1 cup confectioner's sugar
zest of half a lemon
more shredded coconut for garnish

Instructions

Preheat the oven to 350 °F, 180 °C.

Grease a bundt pan or a 10-inch round cake pan with butter.

Combine all of the dry ingredients except the coconut in a large bowl and whisk together.

In the bowl of a tabletop mixer fitted with the whisk attachment combine the butter, vanilla, and confectioner's sugar. Whisk until smooth and fluffy. About 3-4 minutes on high speed.

Add the eggs one at a time. Add the yogurt and milk and beat until incorporated. The mixture will curdle.

Add the flour mixture while the mixer is running on low speed. Add it in a few batches. Add the coconut and beat until incorporated.

Transfer the batter to the prepared pan. Smooth the top and bake on the center rack of the preheated oven for 50-55 minutes. A toothpick or cake tester inserted into the center of the cake should come out clean or with a few moist crumbs attached.

Run a knife around the pan to gently release the cake.

Allow the cake to cool completely and then transfer to a cake platter.

Make the Icing: Combine all of the ingredients in the bowl of a mixer and beat until smooth. Transfer the icing to an acing bag fitted with the large open star attachment.

Pipe the icing around the cooled cake (see video)

Sprinkle shredded coconut on top of the cake and serve. Kali Orexi!

Notes

Leftover cake can be sliced and placed on a baking tray lined with parchment. Freeze the slices for an hour and then transfer them to freezer-safe bags. They will keep fresh for a month. Thaw at room temperature before serving.

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Lemony Coconut Cake

Watch the Video:

Why everyone will love it

Everything you’ll need

Wet Ingredients for the cake:

Dry Ingredients for the cake:

For the Icing:

How to make Lemony Coconut Cake

Make the Icing

Serve or Freeze

More lemon cakes