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This Lemon Coconut Cake is bright, moist, and packed with fresh citrus flavor paired with sweet coconut frosting. Made with a simple cake mix base, this easy cake recipe tastes bakery-worthy while being incredibly simple to make at home.
For more lemony treats, try my Lemon Blueberry Delight and Lemon Bars!
Why you’ll love this lemon and coconut cake recipe!
This lemon coconut cake tastes like sunshine on a tropical beach—but instead of a plane ticket, you just need a box of cake mix to enjoy it! (And you all know I am a pro at doctoring up cake mix!)
A little extra butter, some lemon juice and lemon zest, and my secret ingredient, coconut extract, are combined with the cake mix to make it super special. The homemade coconut frosting is the perfect finishing touch! (Oh, and if you love this lemon coconut cake, make sure you try my lemonade cake and my coconut cake which are also summertime classics!)
- Soft and Moist Texture: Sour cream, butter, and milk keep this cake perfectly tender and rich.
- Bright Lemon Flavor: Fresh lemon juice and lemon zest add vibrant citrus flavor in every bite.
- Creamy Coconut Frosting: The fluffy coconut buttercream adds sweetness and tropical flavor that pairs perfectly with the lemon cake.
- Easy Shortcut Recipe: Using cake mix keeps the recipe simple without sacrificing homemade taste.
- Perfect for Spring and Summer: This cake is beautiful for Easter, brunches, birthdays, baby showers, and warm-weather gatherings.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Lemon Cake
- Yellow or lemon cake mix: Either option works beautifully.
- Butter: Adds richness and moisture.
- Milk: Helps create a soft cake texture.
- Sour cream: Keeps the cake ultra moist and tender.
- Eggs: Help bind the batter and create structure.
- Fresh lemon juice: Adds bright citrus flavor.
- Lemon zest: Gives the cake bold lemon flavor throughout.
- Vanilla extract: Enhances the sweetness and flavor.
- Coconut extract: Optional, but adds extra coconut flavor.
For the Coconut Frosting
- Butter: Creates a rich, fluffy buttercream base.
- Powdered sugar: Sweetens and thickens the frosting.
- Coconut milk or heavy cream: Makes the frosting creamy and smooth.
- Vanilla extract: Adds warm flavor.
- Coconut extract: Adds tropical coconut flavor.
- Sweetened shredded coconut: Used for garnish and texture.
Variations
- Toast the shredded coconut and let it cool before pressing it into the sides of the cake. You can also mix some into the frosting for added crunch and nutty flavor, then sprinkle the rest on top.
- Fold ½ cup of chopped pecans into the cake batter before baking for a subtle crunch and nutty contrast to the sweet coconut.
- Rather than make a layered coconut lemon cake, bake the cake in a 9×13-inch pan and simply spread the frosting on top. No layering required to make a quick and crowd-pleasing dessert!
How to Make Lemon Coconut Cake
- Make the Layers. Combine the cake mix, melted butter, milk, sour cream, eggs, lemon juice, lemon zest, vanilla extract, and coconut extract. Divide the batter evenly between two greased 9-inch cake pans or pour into a 9×13-inch baking dish. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean, then cool on wire racks.
- Make the Coconut Frosting. Beat the softened butter until smooth and creamy. Gradually mix in the powdered sugar on low speed. Beat in the coconut milk, vanilla extract, and coconut extract. Place one cake layer on a serving plate and spread frosting over the top. Add the second cake layer and frost the top and sides of the cake evenly. Sprinkle shredded coconut over the cake and gently press it onto the sides.
How to Store
To keep your lemon coconut cake fresh, you can store it at room temperature for up to 2 days. Just make sure the cake is covered well to prevent it from drying out.
If you need it to last a bit longer, pop it in the refrigerator where it will stay delicious for up to 5 days. For even longer storage, freeze the unfrosted cake layers for up to 3 months. When you’re ready to enjoy, thaw them completely at room temperature before adding the frosting and shredded coconut garnish.
Frequently Asked Questions
Yes! Coconut milk can replace regular milk for even more coconut flavor.
Absolutely. This recipe works well as a layer cake or sheet cake.
Fresh lemon juice gives the best flavor, but bottled will work if needed.
No, but it does enhance the coconut flavor nicely.
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Lemon Coconut Cake
Equipment
- 8" Cake pans
- Mixing bowl
- whisk
- Cooling Rack
- Measuring cups
- measuring spoons
- Electric mixer
Ingredients
Lemon Cake
- 1 box yellow or lemon cake mix
- ½ cup butter, melted
- ½ cup milk
- ½ cup sour cream
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
Coconut Frosting
- 1 cup butter, softened
- 5 cups powdered sugar
- ½ cup coconut milk or heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
- 1 cup sweetened shredded coconut, for garnish
Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
- In a large bowl, mix the cake mix, melted butter, milk, sour cream, eggs, lemon juice, lemon zest, vanilla extract, and coconut extract until smooth.
- Divide batter evenly between the cake pans (or pour into the 9×13 pan).
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a large bowl, beat the butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed.
- Add coconut milk, vanilla extract, and coconut extract and beat until fluffy.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Sprinkle the shredded coconut over the top and gently press it into the sides.
This is one of my favorite cakes ever! It’s perfect for summer!
Coconut can never go wrong
Love this recipe
This is one of my favorite flavor combinations! Give it a try and let me know what you think below!