Lemon Coconut Cake
Delicious homemade vanilla cake topped with a lemon coconut cream. The cake is so easy to make, and a crowd pleaser.
This Lemon Coconut Cake makes the perfect dessert for your gathering, backyard BBQ, with coffee/tea, or any occasion. It has amazing flavors, moist, and not overly sweet.
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Lemon Coconut Cake
I love a cake that is full of flavor, not overly sweet where you can’t even finish a slice, and works anytime of the year. This Lemon Coconut Cake taste amazing with your summer BBQ, or during the holiday season. The cake taste like a bakery made it, the lemon isn’t over powering, and the topping makes it moist & light.
Lemon Coconut Cake Recipe Tips:
•If you’d rather not make the cake from scratch, a box of white cake mix can be used instead. Just make according to package.
•This works great with a 9 inch cake pan, but if you only have a 8×11 baking dish it would work too.
•Taste great fresh, or prepared the day before. Just store in fridge as it contains cool whip.
If you love cake, try this recipe next!
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Lemon Coconut Cake
Ingredients
White Cake
- 1/2 cup salted butter softened
- 1 cup sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 3/4 tsp baking powder
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
Lemon Coconut Topping
- 1 can sweetened condensed milk (14 oz can)
- 1/2 can coconut cream
- 1 large lemon juice
- 1 8 oz cool whip softened, not frozen
- 1/4 cup coconut flakes unsweetened or sweetened
- lemon zest optional
Instructions
- After gathering all ingredients, preheat oven to 350°. Grease a 9 inch round cake pan.
- In a large size bowl cream the sugar, and softened butter together. Add in eggs, and vanilla, mix well.
- Slowly add flour, and baking powder to the wet ingredients. Mix well. Stir in milk until smooth.
- Pour batter into the prepared pan. Bake in a preheated oven for 30-45 minutes, or until toothpick comes out clean.
- Remove cake from the oven, and let cool completely.
- Once cake has cooled, in a medium sized bowl combine sweetened condensed milk, coconut cream, and lemon juice. Set aside.
- With a fork, poke holes throughout the cake. Pour milk mixture evenly on cake.
- Spread cool whip evenly over cake. Sprinkle coconut flakes, and lemon zest on top. Serve immediately or place into fridge for later.
Notes
This Lemon Coconut Cake is delicious, I hope you get the chance to try it. What are your thoughts, or have you tried it yet? I’d love to know in the comments below. Or if you have any recipe requests.
This cake looks delicious.