Easy Lemon Coconut Cake Recipes

LEMON COCONUT CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

EASY HOMEMADE COCONUT LEMON CAKE

Steps:

• Gather the ingredients.
• Preheat your oven to 350 F / 180 C. Grease and flour your cake pan(s). Zest and juice the lemon.
• With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest.
• Stir in the flour, coconut, baking powder and salt, and then the milk. Beat until smooth,
• Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done-approximately 25 to 30 minutes for layers; 35 to 40 minutes for oblong; 40 minutes for a tube or Bundt pan.
• Allow the cake to cool in the pan for 5 to 10 minutes. Carefully loosen the cake from the sides of the pan with a spatula, then turn out the cake onto a rack to finish cooling.
• To decorate the cooled cake, mix the sifted confectioners' sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cake, and dust the icing with toasted coconut. Allow the icing to set before serving. *Note: To make toasted coconut, spread the grated unsweetened coconut in a single layer on a baking sheet. Bake at 350 F / 180 C for 5 to 8 minutes, or until lightly golden. Remove from the oven, mix in a few tablespoons of powdered sugar, and leave to cool. Cover and store until needed.

LEMON COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 baking pan and set aside.
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat in the coconut and egg yolks.
• Combine the baking powder and flour in a small bowl.
• Add to egg mixture in 3 batches, alternating with the milk.
• Pour into the prepared baking pan and bake for 25 minutes.
• Test with a toothpick and if done remove from oven.
• Set on a wire rack to cool.
• Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
• Heat and stir for 5 minutes until thickened.
• Pour onto warm cake.
• Sprinkle 1/2 of the coconut on top of the filling.
• Beat the whites in a medium bowl until soft peaks form.
• Gradually beat in sugar until dissolved.
• Spread over coconut layer.
• Sprinkle second amount of coconut over top.
• Bake for 12 minutes or until the coconut and whites are lightly browned.
• Cool on the wire rack for 15 minutes.
• Place in the fridge for 1 hour or better yet all day or overnight.
• Cut when cooled.

COCONUT-LEMON CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
• In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
• For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

LEMON SNACKING CAKE WITH COCONUT GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
• Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
• Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
• When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners' sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.

LEMON FILLED COCONUT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
• Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.

LEMON-FILLED COCONUT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

MOIST AND LEMONY COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9-inch round baking pan.
• Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
• Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
• Transfer batter to a large bowl; fold 1 cup coconut into the batter.
• Pour batter into prepared baking pan, smoothing the surface of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
• Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
• Spread frosting over completely cooked cake.
• Sprinkle remaining 1/4 cup coconut atop frosted cake.

LEMON CAKE WITH TOASTED COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.