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I’ve made my share of cakes over the years, and this Lemon Coconut Cake is truly one of my favorites. It’s sweet, creamy, citrusy and when you slice into those delicious layers it will put a smile on your face. This lemon coconut layer cake is the perfect dessert for any occasion. The light, fluffy cake is perfectly complemented by the creamy buttercream and the tangy lemon curd. It's sure to be a hit with anyone who loves a delicious, fresh dessert. And as my daughter says, “It looks like a delicious cloud!”

For this recipe I reached for one of my favorite brands, Cabot Creamery and their amazing Unsalted Butter. It is a staple in my house and is the secret to a tender cake crumb and a fluffy buttercream. In 2019, Cabot Unsalted Butter was named America’s Best when it took first place at the U.S. Championship Cheese Contest. Cabot Creamery is a dairy cooperative based in Vermont, USA, that produces a variety of dairy products including butter. Cabot Creamery butter is made from the highest quality fresh cream and has a rich flavor that is ideal for your baking recipes.

If you're looking for a fresh and delicious dessert to impress your guests, this lemon coconut layer cake is the perfect choice. With its vibrant lemon flavor and sweetness and texture from the coconut It's sure to be a crowd-pleaser.

LEMON COCONUT CAKE (Makes one 9 inch cake)



3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk, room temp

3 sticks Cabot Creamery Unsalted Butter, room temp 1 1/2 cups sugar 5 eggs, room temp 1 tablespoon vanilla

2 cups sweetened shredded coconut, lightly toasted

Zest of 1 lemon

1 1/2 cups lemon curd, store bought


2 sticks Cabot Creamery Unsalted Butter, room temp

1 (4 oz) block cream cheese, room temp

4 cups powdered sugar

1/4 tsp salt

1 teaspoon vanilla


Preheat your oven to 350°F. Spray three 9-inch round cake pans with cooking . Line with parchment paper rounds and lightly spray the paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and zest, mix until combined. With the mixer on low speed, add the flour mixture and the buttermilk alternately to the butter mixture, beginning and ending with the flour mixture. Stir in the shredded coconut. Divide the batter evenly between the prepared cake pans. Bake for 22-25 minutes until golden brown and until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing. To make the buttercream, beat the butter and cream cheese until light and fluffy, then gradually add the powdered sugar, salt and vanilla, beating until smooth and creamy. To assemble, place one cake layer on a serving plate. Spread a thin layer of buttercream over the top, then half of the lemon curd. Top with another cake layer and repeat the process. Finish with the third cake layer and spread the remaining buttercream over the top and sides of the cake. Garnish the top with toasted coconut. Chill the cake for 1 hour before slicing and serving.

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