Lemon Coconut Easter Cake: Bright, Tender, and Easy to Decorate

The first slice of this cake tells you everything: a tender, spring-bright crumb scented with real lemon zest and juice, wrapped in a creamy coconut buttercream that’s not too sweet. The toasted coconut on the sides adds a little crunch and a nutty warmth that plays off the citrus. This is the cake I turn to when Easter brunch needs a centerpiece that actually tastes as good as it looks.

Why This Lemon Coconut Cake Works

The key to a moist, tender lemon cake that doesn’t crumble apart is the ratio of fat to acid. I keep the butter at 1 cup (226g) and the buttermilk at 1 cup (240ml), which gives enough richness without making the cake greasy. The lemon juice and zest go in with the wet ingredients — not after the flour — so the acid interacts with the buttermilk and baking soda for a fine, even crumb. One common mistake is adding lemon juice at the end, which can create uneven pockets of acidity and a denser texture.

For the coconut buttercream, the trick is to chop the shredded coconut in a food processor until it’s almost a powder. Whole shreds can clog a piping tip and create a chewy texture that competes with the cake. Finely ground, the coconut melts into the buttercream and gives a uniform coconut flavor in every bite.

Ingredients and Substitutions

For the Cake

• All-purpose flour: 360g (3 cups). Spoon and level for accuracy — scooping can add up to 50g extra, making the cake dry.
• Buttermilk: 240ml (1 cup). If you don’t have it, make a quick substitute: add 1 tablespoon lemon juice to 1 cup whole milk and let sit 5 minutes.
• Lemons: Use two medium lemons for zest and juice. Roll them on the counter before juicing to get the most out of them.