Lemon Coconut Cake Recipe

5 from 2 votes

This easy lemon coconut cake starts with a doctored box mix but it has bakery-style flavor thanks to rich, homemade coconut frosting!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: lemon coconut cake

Servings: Slices

Calories: 435kcal

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-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 9x13 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.

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.

Tips for Success:

Use room temperature ingredients for a smoother batter. Bring your eggs, sour cream, and milk to room temperature before mixing. This helps the batter blend more evenly and gives you a lighter, fluffier crumb.

Whip the frosting longer for a bakery-style finish. After mixing all the ingredients together for the frosting, make sure you beat the frosting for a full 3–5 minutes. This extra whipping time gives you a silky, cloud-like texture that is easier to spread and looks more professional.

Level your cake layers before frosting. If your cake layers dome while baking, use a serrated knife to trim the tops flat. This ensures a stable, even stack and prevents sliding or cracking when you frost the cake.