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Lemon Coconut Cake

Delicious homemade vanilla cake topped with a lemon coconut cream. This cake is so easy to make, and a crowd pleaser. It has amazing flavors, moist, and not overly sweet.  

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

*Box of white cake mix can be used instead of making it from scratch. Make according to package.