Lemon Coconut Cake Recipe

Name: Lemon Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, at room temp; 1 cup granulated sugar; 1/2 cup shredded coconut; 3 egg yolks, reserve whites; 1 tablespoon baking powder; 1 1/2 cups flour; 1 cup milk; 2/3 cup freshly squeezed lemon juice; 1 cup granulated sugar; 1 tablespoon cornstarch; 2 large eggs, beaten; 1/2 cup butter, at room temp; 1 cup shredded coconut, divided; 3 egg whites; 1/4 cup granulated sugar

Servings: persons

1/2 cup butter, at room temp
1 cup granulated sugar
1/2 cup shredded coconut
3 egg yolks, reserve whites
1 tablespoon baking powder
1 1/2 cups flour
1 cup milk
2/3 cup freshly squeezed lemon juice
1 cup granulated sugar
1 tablespoon cornstarch
2 large eggs, beaten
1/2 cup butter, at room temp
1 cup shredded coconut, divided
3 egg whites
1/4 cup granulated sugar

1
Preheat oven to 350 degrees.
2
Butter a 9x13 baking pan and set aside.
3
In a large bowl cream together the butter and sugar until light and fluffy.
4
Beat in the coconut and egg yolks.
5
Combine the baking powder and flour in a small bowl.
6
Add to egg mixture in 3 batches, alternating with the milk.
7
Pour into the prepared baking pan and bake for 25 minutes.
8
Test with a toothpick and if done remove from oven.
9
Set on a wire rack to cool.
10
Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
11
Heat and stir for 5 minutes until thickened.
12
Pour onto warm cake.
13
Sprinkle 1/2 of the coconut on top of the filling.
14
Beat the whites in a medium bowl until soft peaks form.
15
Gradually beat in sugar until dissolved.
16
Spread over coconut layer.
17
Sprinkle second amount of coconut over top.
18
Bake for 12 minutes or until the coconut and whites are lightly browned.
19
Cool on the wire rack for 15 minutes.
20
Place in the fridge for 1 hour or better yet all day or overnight.
21
Cut when cooled.

1359

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, at room temp, 1 cup granulated sugar, 1/2 cup shredded coconut, 3 egg yolks, reserve whites, and more.

Yes, Lemon Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions