Baurezept

Simple recipes for every day

← Back to home
Desserts & Drinks

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

By Lucas Brooks · Page 3 of 3

Common Mistakes and How to Avoid Them

  • Dense cake: Overmixing the batter. Stop mixing as soon as the flour disappears.
  • Buttercream too sweet: The salt and coconut extract balance the sugar. Don’t skip the salt.
  • Toasted coconut burns: Watch it closely in the oven — it goes from golden to burnt in under a minute. Stir at 5 minutes and check every minute after.

Takeaway

This Lemon Coconut Easter Cake is about precision in the details: the right ratio of butter to buttermilk, finely chopped coconut in the frosting, and a proper crumb coat. Follow the temperatures and times here, and you’ll have a cake that’s tender, bright, and beautifully balanced — exactly what a spring celebration deserves.

Frequently Asked Questions

Can I make this Lemon Coconut Easter Cake ahead of time?

Yes. You can bake the cake layers up to two days ahead, wrap them tightly in plastic wrap, and store at room temperature. The buttercream can be made a day ahead and refrigerated; bring it to room temperature and re-whip before using. Once assembled, the cake keeps in the fridge for three days.

Why did my lemon cake turn out dense?

The most common cause is overmixing the batter once the flour is added. Mix just until the streaks disappear. Also, make sure your butter and eggs are at room temperature so the batter emulsifies properly. If the buttermilk is cold, it can seize the butter.

Can I use unsweetened coconut in the frosting?

I recommend sweetened shredded coconut for the frosting because it adds a touch of sweetness and a softer texture. If you only have unsweetened, you can use it — just add an extra tablespoon of powdered sugar to the buttercream to balance the flavor.

Recipe: Lemon Coconut Easter Cake

Prep Time30 min
Cook Time25 min
Total Time55 min
Servings12
Calories480

Equipment

  • Three 8-inch round cake pans
  • stand mixer or hand mixer
  • mixing bowls
  • rubber spatula
  • offset spatula
  • cooling rack
  • serrated knife
  • piping bag and large star tip (optional)

Ingredients

  • For the Cake: 3 cups (360g all-purpose flour)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 226g unsalted butter, softened
  • 1 3/4 cups 350g granulated sugar
  • 4 large eggs (room temperature)
  • 1 tablespoon lemon zest (from 2 lemons)
  • 1/4 cup 60ml fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup 240ml buttermilk, room temperature
  • For the Coconut Buttercream: 1 1/2 cups (339g unsalted butter, softened)
  • 4 cups 480g powdered sugar
  • 1/4 cup 60ml heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1/4 teaspoon fine salt
  • 3/4 cup 60g sweetened shredded coconut, finely chopped in a food processor
  • For Assembly: 1 cup (80g sweetened shredded coconut, toasted)
  • 1/4 cup pastel sprinkles (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl.
  5. Add the lemon zest, lemon juice, and vanilla. Mix on low until combined. The batter may look slightly curdled — that’s fine.
  6. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry. Mix just until smooth. Do not overmix.
  7. Divide the batter evenly among the prepared pans (about 1 1/3 cups per pan). Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will pull away from the pan.
  8. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Wrap in plastic wrap and chill for 30 minutes before assembling — this makes them easier to handle.
  9. For the buttercream: In the bowl of a stand mixer, beat the butter on medium until smooth and creamy, about 2 minutes.
  10. Add the powdered sugar one cup at a time, beating on low. Add the heavy cream, vanilla, coconut extract (if using), and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
  11. Fold in the finely chopped coconut by hand with a rubber spatula.
  12. To assemble: Level the cake layers with a serrated knife if needed. Place one layer on a cake stand or plate. Spread about 2/3 cup of buttercream evenly on top. Repeat with the second layer and another 2/3 cup of buttercream. Top with the third layer.
  13. Apply a thin crumb coat of buttercream over the entire cake. Refrigerate for 20 minutes.
  14. Frost the cake with the remaining buttercream, smoothing with an offset spatula. If desired, pipe a decorative border around the top edge.
  15. Gently press the toasted coconut onto the sides of the cake. Sprinkle the top with toasted coconut and pastel sprinkles.
  16. Refrigerate for 30 minutes to set before slicing. Serve at room temperature.