This Cream Cheese Lemon Coconut Cake is a moist, rich, and easy-to-make dessert that looks as stunning as it tastes. You can make it for a special occasion or as a simple indulgence because this cake is sure to impress with its subtle tropical twist.
I have owned the recipe for cream cheese lemon coconut cake for many years. I make it for parties, potlucks, special occasions, or just Sunday afternoon dinners. However, this has always been one of my favorite New Year's Eve treats. My friends and family always ask me to bake it for this special occasion.
This cake is part of my growing collection of Cakes And Entremets where you can find recipes to please everyone. From the popular Wacky Cake, to the decadent German Chocolate Cake, there is something for everyone.
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Why You'll Love This Cream Cheese Lemon Coconut Cake Recipe
- Easy to Follow: The steps are straightforward.
- Versatile for Any Occasion: Whether it's a holiday, a birthday, or just a craving for something sweet, this cake fits right in.
- Impressive Presentation: It looks as good as it tastes, you will be the star of the party.
Ingredients
- Eggs: Provide structure and richness to the cake.
- Granulated Sugar: Sweetens the cake and filling.
- All-Purpose Flour: Provides structure to the cake.
- Cold Water: Used in the batter to bring moisture to the cake.
- Baking Powder: Acts as a leavening agent, helping the cake rise and become light and airy.
- Vanilla Extract: Adds flavor to both the cake and filling. It's a classic ingredient for adding depth to the cake's taste.
- Cream Cheese or Mascarpone Cheese: Use full-fat brick-style cream cheese. Mascarpone is a suitable replacement for cream cheese due to its similar texture and richer taste. Mascarpone is slightly sweeter and creamier, which can add a luxurious feel to the filling.
- Powdered Sugar: Used in the filling, it sweetens while contributing to the smooth texture.
- Unsalted Butter: Adds richness and moisture to the filling.
- Lemon (Juice and Zest): Provides a bright, citrusy flavor to the cake, and cuts through the sweetness, adding a refreshing note.
- Coconut Flakes: Used for decoration, they add a subtle coconut flavor and a delightful texture to the final presentation of the cake.
- Optional Decorations (Fruits, Fondant, Gum Paste, etc.): These are used to personalize and beautify the cake according to the occasion or personal preference.
Expert Tip
Use ingredients at room temperature. Eggs, cream cheese and unsalted butter need to be at room temperature, to make sure you get a smooth filling.
How To Decorate
I made this cake multiple times and each time I had the opportunity to decorate it differently. Sometimes, there are fresh berries and a few sugar-paste decorations, with homemade Raffaello coconut almond confections. Sometimes I add a little berry jam to the cream cheese filling and make it different.
I made this cake for all kinds of occasions: St. Patrick's Day, Easter, New Year's Eve, and even Christmas. Did I tell you about birthdays and anniversaries? As I said, it is indeed a versatile cake. Here is this one cake and four different faces of it:
This Cream Cheese Lemon Coconut Cake blends simplicity with flavor, and it is perfect for any occasion. Try it out and let its tropical taste bring a touch of joy to your table. Happy baking!
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📖 Recipe
Cream Cheese Lemon Coconut Cake
Ingredients
For the cake:
- 6 large eggs
- 1 ¾ cups granulated sugar
- 2 ½ cup all-purpose flour
- 9 tablespoons cold water
- 1 teaspoon baking powder
- 1-2 teaspoons vanilla extract
For the filling:
- 2 cups cream cheese or mascarpone cheese room temperature
- 1 ¾ cups powdered sugar
- 2 sticks+ 1 tablespoon unsalted butter room temperature
- 1 lemon juice and zest
- 1 teaspoon vanilla extract
For decoration:
- ½ cup coconut flakes
- Optional for decoration: fruits fondant, gum paste etc.
Instructions
Cake:
- Preheat the oven to 350F.
- Butter and flour a 9x13-inch baking dish and set aside.
- Separate the eggs.
- Beat the yolks with sugar until smooth.
- Add water and vanilla.
- Separately in a medium bowl, mix baking powder and flour.
- Add them to the creamed yolks and mix well.
- Separately beat the egg whites stiff and fold them gently into the mixture with a spatula.
- Pour the batter into the dish and bake it for about 20 min or until golden brown on top. You can also test the cake with a toothpick.
- NOTE: If you prefer a round cake, use a 9 inches cake pan and follow the same steps.
- Remove it from the baking dish and place it on a rack to cool down.
Make the filling:
- Using a mixer, beat butter and cream cheese together. Add the powder sugar, lemon juice, lemon zest, and vanilla essence gradually.
Assemble the cake:
- Slice the cake into two layers horizontally.
- Use half of the filling on the base of the cake, then add the second layer of cake on top of it.
- Use the other half of the filling to cover the cake, then sprinkle coconut flakes over the top.
- Refrigerate the cake overnight. This is a must. The refrigeration will allow the cake to absorb the flavors from the filling and become moist and light.
- Decorate with fresh fruit, coconut shaves, or fondant flowers.
- This cake needs refrigeration.
EDVALDO BARROSO COSTA says
The recipe is fantastic. The decor is amazing. The taste is second to none.
The Bossy Kitchen says
I take from your comment that you loved the recipe and the decor but you did not like the taste?