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Coconut Cake with Lemon Curd Filling: The Ultimate Tropical Layer Cake with Tangy-Sweet Excellence

A luxurious coconut cake with layers of tangy lemon curd and creamy coconut frosting. The combination of toasted coconut and velvety lemon creates a perfect balance of flavors, making this cake an ideal centerpiece for any special occasion.  
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 box white cake mix
  • Egg whites amount as required on cake mix box
  • Oil amount as required on cake mix box
  • 1 cup full fat coconut milk for cake
  • 1 tsp coconut extract for cake
  • 1½ cups shredded coconut divided
  • 20 oz lemon curd
  • 1 cup butter softened
  • Pinch of salt
  • 1 tsp coconut extract for frosting
  • 2½ cups powdered sugar
  • 2-3 tbsp full fat coconut milk for frosting
  • Optional Toppings
  • Peeps
  • Chocolate eggs

Method
 

  1. Prepare the Oven and Pans
  2. Preheat your oven to 350°F (175°C). Thoroughly grease two 8-inch cake pans and line the bottoms with parchment paper for easy removal. This ensures your cake layers won't stick and will come out perfectly intact.
  3. Make the Cake Batter
  4. In a stand mixer bowl, combine the cake mix, coconut milk, egg whites, and oil. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth. Add the coconut extract and ½ cup of shredded coconut, stirring gently until incorporated. Divide the thick batter evenly between the two prepared pans and spread in an even layer.
  5. Bake the Cake Layers
  6. Bake the cakes for 30-33 minutes, or until they spring back when lightly touched in the center. Allow the cakes to cool in their pans for 15 minutes before transferring to a wire rack to cool completely. This cooling period is crucial for the cake structure.
  7. Toast the Coconut
  8. While the cakes are cooling, spread the remaining 1 cup of shredded coconut on a parchment-lined baking sheet. Bake at 350°F for 6-7 minutes, stirring halfway through to ensure even browning. Remove from the oven when golden and let cool completely.
  9. Layer the Cake
  10. Once the cakes are completely cool, cut each layer in half horizontally to create four layers. For cleaner cuts, consider freezing the layers briefly. Spread ⅓ of the lemon curd on each of the first three layers, then top with the final cake layer.
  11. Make the Frosting
  12. In a stand mixer fitted with the paddle attachment, beat the softened butter and salt until light and fluffy. Add the coconut extract and powdered sugar, mixing on low speed until the sugar is incorporated. Add 2 tablespoons of coconut milk and increase the speed to medium-high, beating for 2-3 minutes until smooth and creamy. If needed, add more coconut milk to reach your desired consistency.
  13. Frost and Decorate
  14. Frost the entire layered cake with the coconut frosting, covering the top and sides evenly. Sprinkle the toasted coconut all over the frosted cake. If desired, add decorative touches like Peeps or chocolate eggs for a festive presentation.

Notes

  • For best results, use full-fat coconut milk rather than light versions to ensure richness in both cake and frosting.
  • The lemon curd can be store-bought or homemade. If making your own, prepare it a day ahead to allow proper setting.
  • Toasting the coconut enhances its flavor and adds a beautiful textural contrast to the soft cake.
  • The cake can be assembled up to a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving for the best flavor and texture.
  • For a clean cut, dip your knife in hot water and wipe dry between slices.