Light as a Cloud, Super Fluffy, and Loaded With Coconut Goodness!

I’m not surprised at all that this recipe has become such a huge hit over at Sally’s Baking Addition! It has received plenty of wonderful feedback from readers – let’s have a look at what they’ve said about it:


This is what dreams are made of–seriously! So much love for this cake: lemon, *toasted* coconut, AND cream cheese frosting!

YUM!!! You won me over with the first picture. I usually don’t like coconut, but this looks too amazing not to try. And I love love LOVE idea of filling it with lemon curd!!! Homemade is definitely 10000x better!

It’s like you knew I wanted to make a lemon coconut cake and then the next day you give me the perfect recipe! Thanks for reading my mind and providing this amazing recipe!




  • 3 cups (300g) sifted Gold Medal cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) Parrot coconut milk, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1 and 1/2 cups (345g; 3 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed Domino light brown sugar
  • 5 large Eggland’s Best eggs, at room temperature
  • 1 Tablespoon (15ml) 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)


  • 8 ounces (225g) full-fat brick style Philadelphia cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 2 Tablespoons (30ml) coconut milk or heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt

topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish



Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.

Cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.

Beat the butter on high speed in a large bowl until smooth and creamy. Add the granulated and brown sugars, beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. On low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined.

Add the dry ingredients (on low speed) in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy, don’t worry.

Spoon batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Rotate the pans halfway through baking to ensure even baking. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Frosting: Beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Set speed to low and add confectioners’ sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.

Assemble and frost: Use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.




Quick Tip: The batter also makes a great sheet cake! Use a 12×17 pan and bake for about 20 minutes.

Thanks to Sally’s Baking Addiction for this dreamy cake!


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