Lemon Coconut Cake

Lemon Coconut Cake

There's no butter anywhere in this cake! While the cake bakes you make the filling. While the cake and filling cool, you make the frosting – an old fashioned 7-minute frosting. You’ll need 2 lemons. Zest them first, then make the juice. It’s best to have all ingredients at room temperature. - Jenny Jones

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Makes: 8 - 12 servings

Lemon Coconut Cake


  • 2/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/3 cup vegetable oil
  • 1/2 cup milk (I use 1% or 2% low fat milk)
  • 1 1/4 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • zest of one lemon
  • Lemon Curd Filling:
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 Tablespoon cornstarch
  • 1/2 cup fresh lemon juice
  • zest of one lemon
  • Frosting:
  • 1/2 cup sugar
  • 3 Tablespoons water
  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla
  • 1 cup sweetened flaked coconut.


  1. Preheat oven to 350° F.
  2. Grease a 9-inch round cake pan & line bottom with parchment paper.
  3. With electric mixer on high, beat sugar, eggs & vanilla for one minute until thickened.
  4. On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute.
  5. Pour into pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in pan 10 for minutes. Loosen edges, flip over onto cooling rack & remove parchment. It takes about 45 minutes to cool.
  7. Lemon Curd Filling:
  8. Combine all ingredients in saucepan.
  9. Cook uncovered until thickened, about one minute, stirring throughout.
  10. Spread onto a dinner plate to cool.
  11. Frosting:
  12. Place sugar, water, egg white and cream of tartar into a glass bowl.
  13. Beat with a hand mixer on high speed for 30 seconds until foamy.
  14. Place bowl over saucepan with barely simmering water, making sure the bowl does not touch the water.
  15. Beat on high speed for seven minutes.
  16. Add vanilla and beat one more minute.
  17. Remove from saucepan to cool.
  18. Assembly:
  19. Using a sharp serrated knife, cut cake horizontally in half.
  20. Spread lemon curd on the bottom half and place the top half on top.
  21. Frost completely with frosting. Sprinkle coconut onto top and press onto sides.

Note: No time to make frosting? See my blog for an easy glaze topping and more on this recipe. click here.

20 Comments on "Lemon Coconut Cake"

  1. F.m.

    Cake didn’t rise very much afraid to cut it in half!

  2. Marie Sangillo

    I am happy with your recipes using canola oil instead of butter. Butter has more fat and is very costly. Some cookies call for two sticks of butter. That is insane. Thanks Jenny. Made your cinnamon buns and cinnamon raisin bread. Both came out great! Trying your Christmas cookies next, but for Valentine’s day.

  3. Pauline

    Jenny, I made this cake for our dessert tonight and it is awesone! Thanks for sharing.

  4. Jaycee

    I enjoy your show and wish we could see you making this cake. Especially how you zest a lemon as I’m not sure about that.

  5. Lana

    Made several of your recipes and Absolutely Love them not only are they easy they are Delicious. End of the week it’s suppose to rain do I am going to make your BEEF STEW recipe.



  7. Jeannine

    I tried to bake your fast white bread for the second time but it does not look like your, it does not rise well. Would the hot water(120) killed the yeast?

    • Jenny

      Hot water at 120 will not kill the yeast. It’s possible the yeast was not fresh. Once it’s opened, yeast does not keep well and should be tightly sealed and kept in the freezer, not refrigerator. Next time, follow the recipe exactly with no changes and also aerate the flour before measuring. You may have better luck with my new Simple White Bread (with egg) recipe: https://www.jennycancook.com/recipes/simple-white-bread-with-egg/

  8. Alex

    i really loved the cake as well as my family. i also kind of cheated. instead of splitting the cake i split the batter and poured it into two cake pans. then i took them out and put them together like a sandwich with the lemon custard in the middle. i enjoyed making the frosting despite the amount of time. everything turned out well! thanks for the recipe!

  9. LoveLowCarb

    I’ve just made a low carb version of this (I’m diabetic and control it through low carb eating) and the cake – before filling and frosting – is amazing! I used half almond / half coconut flour instead of all purpose flour, and I used eriththrytol instead of sugar – and I drenched the cooked cooled sponge with lemon juice (and added a splash to the cake mix!) Delicious! Thank you!

  10. Julia

    Ooh, this sounds delish. So much healthier making your own lemon filling from scratch instead of using the packaged one. Can’t wait to try it! Keep those recipes coming, Jenny. More videos pleeeese.

  11. elzbieta z Łodzi

    this is something for me, Greeting Jenny !

  12. Ethan

    Looks like another winner. I’m planning on making your strawberry cake for my mother’s sixtieth birthday next week. Would love an instructional video of it from you!

    • sue

      I have made the strawberry cake over and over again it is my families favorite a d my friends have also made it. Just follow her instructions and it will be amazing!! Good luck and remember when you are making the heavy whipped cream topping which also goes in the middle with a layer of chopped strawberries. ..keep whipping it with a beater till its stiff it may take a while but eventually it will thicken up. The rest of the cake is easy! Good luck this cake is soooo delicious!

  13. melita

    Hello from down under,this cake sounds great and i am sure it will taste delish will make it asap thanks Jenny cheers Melita.

  14. Carol


    Thought you might find this interesting.

    • Jenny

      I disagree with this person’s idea that we should choose butter over olive oil for its vitamins. With a healthy diet, there are many other food sources that provide the same nutrients. And I have not seen enough research to convince me that saturated fat is heart-healthy. Also note that she says, “I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial.” I know there has been some discussion about this very subject but I think the jury is still out on the benefits of saturated fat.

  15. Granmama11

    Sounds and looks delicious! I love lemon and plan to try this soon! Thank you, Jenny!

  16. Diva

    Jenny,You need to be on the food network!!!!!Hello,What is taking soooo long?You have a gift in cooking!I love learning to cook while watching you.You give me confident to cook for my family.I can’t to see you get your own cooking show!God Bless!

Leave a Comment

Want to share your photo of my recipe?
Just click on this link: YourPhotos@JennyCanCook.com.