Lemon Coconut Cake

READY IN: 50mins
Recipe by Diana Adcock

Heres a great combo for a nice summer cake. This wont be high and fluffy but rather slightly dense and creamy. Enjoy!

Top Review by Lightly Toasted

this was very good. It didn't have an overpowering lemon flavor, like some lemon desserts. I actually used Splenda instead of regular sugar (following Splenda.com's insructions for adjusting recipes). The flavor was perfect, and the coconut balanced out the tartness of the lemon. If you're one of those people who absolutely HAS to have your lemon desserts tart, then add a little grated lemon peel.

Ingredients Nutrition


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

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