Easter Coconut Lemon Cake

Easter is about a month away, so why not start planning your Easter dessert with a showstopping three layer coconut lemon cake like this one!
13296292544 3513c04b3e o Easter Coconut Lemon Cake

I am guest blogging for Cost Plus World Market with a couple Easter themed recipes and this decadent coconut lemon cake is the first recipe. I love this flavor combo in desserts. Light and not too sweet coconut cakes layered with tart lemon curd filling and a creamy buttery coconut frosting that is sprinkled with chocolate to look like a speckled Easter egg!

13295920405 f537d20a9d o Easter Coconut Lemon Cake

I think this cake would look great on any Easter dessert display this year. Or any year for that matter. Or any dessert display. It doesn’t have to be just for a holiday. Any day of the week works.

13295920655 a3cc9a03eb o Easter Coconut Lemon Cake

I make a lot of layer cakes, and while they look intimidating to make, they are really quite easy. I don’t normally take step-by-step photos for my blog but since this is an Easter recipe for Cost Plus World Market I decided to show you the steps I take to make a stunning layer cake.

coconut cake collage 1 683x1024 Easter Coconut Lemon Cake

1. Step one – set out all my ingredients and use SUPER CUTE mixing bowls, measuring cups etc from World Market. I believe using cute items helps for baking an extra yummy cake.

2. Combine dry ingredients in one bowl

3. Crack egg whites an another

4. Cream together butter and sugar

coconut cake collage 2 683x1024 Easter Coconut Lemon Cake

5. Combine the wet ingredients in bowl with egg whites

6. Add in eggs

7. Add in coconut milk/egg white mixture

8. Flour  mixture

coconut cake collage 3 683x1024 Easter Coconut Lemon Cake

9. Prepare cake pans

10. Batter is ready for the pans

11. Batter evenly distributed between cake pans

12. Beautifully and evenly baked cakes.

coconut cake collage 4 683x1024 Easter Coconut Lemon Cake

13. Leveling the tops of the cakes with my monster cake knife

14. Piping frosting around the edges. This helps keep the  lemon curd from oozing out the sides

15. Thin layer of buttercream so all the curd doesn’t soak into the cake layers

16. Spooning on the lemon curd

coconut cake collage 5 683x1024 Easter Coconut Lemon Cake

17. One completed layer

18. Two completed layers

19. Starting with the crumb coat

20. Completed crumb coat

coconurt cake collage 6 683x1024 Easter Coconut Lemon Cake

Oh I just realized my order of the top photos are swapped. Oops!

21. Final layer of buttercream finished and smoothed

22. Spraying the cake ( and most of my kitchen) with chocolate speckles

23. Speckled cake

24. AND the finished cake!

That wasn’t too bad was it?  ha ha. As easy as 1, 2, 24!!!

13296080733 575f313c84 o Easter Coconut Lemon Cake

These Easter plates are so dang cute I had to take a photo of them before I covered up with  delicious coconut lemon cake slices

13296292384 21b94299e7 o Easter Coconut Lemon Cake

And now for a few more photos of this fun coconut lemon cake before the recipe

13296292144 c304b19e19 o Easter Coconut Lemon Cake

13296081313 7e5caa7aba o Easter Coconut Lemon Cake

13296292524 426b57e1e5 o Easter Coconut Lemon Cake


5.0 from 2 reviews
Easter Coconut Lemon Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
Easter Coconut Lemon Cake Serves 10
For the Cake:
  • 2¾ cups cake flour
  • 1 Cup finely shredded coconut
  • 1 Tbsp plus 1 tsp baking powder
  • ½ tsp sea salt
  • 1 cup butter ( 2 sticks)
  • 1¼ Cup sugar
  • 3 large eggs room temperature,
  • 5 large egg whites, room temperature
  • 1 can coconut milk
  • 2 ounces melted and cooled Lindt white chocolate with coconut
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
    For the Frosting:
    • 4 large egg whites
    • 1 cup sugar
    • ¼ tsp salt
    • 1lb of butter, cool room temperature, cut into tablespoons sized pieces
    • 1tsp coconut extract
    • ½ tsp natural yellow food dye
    1. Preheat oven to 350 Deg. F. Prepare three 8x2 or 8x3 round cake pans with butter, parchment paper circles, butter the parchment and then sprinkle with flour, tapping out excess.
    2. In a large bowl combine the flour, coconut, baking powder and salt. Set aside
    3. In a bowl of a stand mixer or large bowl with a hand mixer cream the butter and sugar together. Add in the whole eggs one at a time, mixing well in-between each addition. In a separate bowl combine the egg whites, the coconut milk, the melted and cooled chocolate and the extracts.
    4. Add the egg white mixture to the butter mixture and mix well. Then add in the flour mixture and mix until just combined. Divide the batter evenly amongst the prepared cake pans and bake for 25-30 min or until a toothpick inserted into the middle comes out clean. Cool in pans for 10 minutes then carefully invert onto a cooling rack, using a knife around the edges to loosen before inverting, and cool completely before frosting. Once cool use a large serrated knife to level the tops of the cakes.
    Make the Frosting
    1. Set a pan with 1” of water over medium heat and bring to a low simmer. In a bowl of a stand mixer combine the egg whites, sugar and salt. Whisking until combined. Set the mixing bowl over the pan of simmering water making sure the bottom isn’t touching and whisk continuously for 5 minutes. Remove the bowl and set in the stand mixer. Using the whisk attachment whisk the mixture on high until it thickens and turns white and shiny, like meringue, and holds stiff peaks. Add in the butter one tablespoon at a time while the mixer is on medium. Once all the butter is in add in the coconut extract and then raise the speed to high. Whip for another 2 minutes until the frosting is well mixed.
    To assemble the cake:
    1. Place one round on a cake stand or cake circle on a cake plate. Pipe a circle of buttercream around the cake edge and spread a thin amount in the middle with a spatula. Spread on about ⅔ c prepared lemon curd. Repeat with next layer and top with third layer. Spread a thin layer of buttcream all over the cake to seal in crumbs. Chill for 30 min. Spread all but ⅔ c remaining frosting over the cake and smooth with an offset cake spatula.
    2. To get the speckled egg effect, Mix 2 tsp cocoa powder with 2 tsp water and mix until smooth. Dip the tip of a pastry brush in water and then in the cocoa powder mixture and flick the ends of the brush to spray the cake with chocolate speckles. Repeat on all sides. Using a pastry bag and a piping tip pipe a border around the bottom edge of the cake and place a chocolate malt speckled egg about every inch or so.
    3. Serve cake at room temperature.

    13296292884 fcdd40434d o Easter Coconut Lemon Cake


    World Market Items used in this post can all be found HERE in the Cost Plus World Market Easter shop.


    I am a Cost Plus World Market Brand Ambasssador and I was compensated for this post. I LOVE working for Cost Plus World Market and doing so enables me to create fun content and recipes to share with all my readers. Thanks for supporting me and the brands I work with.

    Related Posts :


    1. So, very, lovely! This cake is absolute perfection. I love the flavors & it looks adorable with all the Spring decor. The chocolate speckle treatment makes it look just like an Easter egg!
      Allie | Baking a Moment recently posted…Lemon Greek Yogurt Cupcakes with Cream Cheese FrostingMy Profile

    2. Beautiful cake, the lemon curd, coconut milk and white chocolate is a divine combination.

    3. What a gorgeous cake! I’m so impressed!
      cheri recently posted…Garam Masala Peanut Butter CookiesMy Profile

    4. This cake is just a beautiful spring time cake. I love the speckled touch.
      Rochelle @ Oh So Sweet Baker recently posted…Maple Chicken Leftover SaladMy Profile

    5. This is exactly what I was talking about in my post yesterday when I said I’m jealous of those who can make incredibly stunning cakes. This is so beautiful Shanna!
      Holly Waterfall recently posted…Dark Chocolate Cake with Coffee Buttercream for a BlogiversaryMy Profile

    6. Your photos are absolutely stunning, as are your cakes! You make it look incredibly easy, but my cakes never turn out like that. You’re crazy talented woman! And this cake sounds amazingly perfect. I’ve been way to obsessed with coconut lately!
      Alaina {Fabtastic Eats} recently posted…Happy Hour!My Profile

    7. YOU BLOW ME AWAY!!! The speckled frosting?! BRILLIANT. Oh, man. I’m almost speechless. Gorgeous, gorgeous, gorgeous. You totally turned me onto World Market. I go there all the time for props now. :)
      Lindsey | Cafe Johnsonia recently posted…Quick Broiled Barramundi Fillets with Puttanesca SauceMy Profile

    8. This cake is gorgeous! I love making layer cakes too but they never look this good. Love the lemon coconut combo.
      Laura Dembowski recently posted…Five Ingredient Vegetable FrittataMy Profile

    9. Maureen Deeley says:

      The ingredients for the frosting are numbered but the quantities got deleted. Could you supply the correct ingredients. Would love to make this for Easter. Thanks.

    10. Hi, I have just come across you amazingly beautiful blog, I too try to feed my family with the best food I possible can. I am wondering what kind of sugars and flours you use?

    11. Now I can’t get the lemon/coconut combination out of my mind— I will have to make this gorgeous cake!
      sue/the view from great island recently posted…Chai OatmealMy Profile

    12. Shanna, my jaw dropped open at all the gorgessity in this post, not to mention the delicious flavour combination of your beautiful cake! I love coconut cake so much, yours looks perfectly soft ‘n fluffy and that lemon curd looks amazing. So THAT’S how you get the speckled look on the frosting! I was wondering what kind of magic had to be used for that awesome effect ;) I need to find where the closest World Market is so that I can go there ASAP.
      Nancy @ gottagetbaked recently posted…Chocolate Peanut Butter Cinnamon Rolls for #ChocolatePeanutButterDay #chocPBday and a #GiveawayMy Profile

    13. This is ridiculously adorable. I feel like I’ve been transported to a land of bunnies and green grass and sunshine, which is absolutely what I needed after the snow (SNOW!) we got this weekend. Pastel ALL THE THINGS!
      Courtney @ Neighborfood recently posted…Leftovers: March 2014 EditionMy Profile

    14. This cake is amazing and I can’t wait to try to replicate it! One question, can you bake all three layers of the cake at once in the oven or is it best to bake them separately?

      • If your oven is big enough you can do all three. I have double ovens so I was able to bake two in one and one in another. I think you would be fine baking one at a time – I have baked two layers at once and then the third layer as soon as those were out and they came out fine.

    15. Those plates! Those blue forks! Those beautiful photos! THAT CAKE! I love everything about this post! Very pretty, looks and sounds delicious.
      Sarah recently posted…April Family Dinner Book Club SelectionMy Profile

    16. Hi

      Can you taste the speckles in the cake. Also, what type of tip did you use in this recipe.


    1. […] Easter Coconut Lemon Cake {Pineapple and Coconut} […]

    2. […] look who I met IRL!  Luke and I met Shanna and family (from Pineapple and Coconut) for Hawaiian Poke and Sushi!  We shared good food and many laughs with their sweet family!  (and […]

    3. […] look who I met IRL!  Luke and I met Shanna and family (from Pineapple and Coconut) for Hawaiian Poke and Sushi!  We shared good food and many laughs with their sweet family!  (and […]

    Speak Your Mind


    Rate this recipe:  

    CommentLuv badge