A moist coconut infused sheet cake frosted with creamy lemon and white chocolate buttercream and topped with coconut and pretty flowers!
Hey, cake lovers! Today, I’m excited to share a recipe that embodies the fresh, vibrant flavors of spring and summer – my delightful Lemon Coconut Sheet Cake. This cake is not only bursting with zesty lemon and tropical coconut goodness but also incredibly easy to make. Let’s dive into the details and get ready to bring a little sunshine to your kitchen!
There’s something magical about the combination of lemon and coconut. Lemon brings a bright, tangy freshness that wakes up your taste buds, while coconut adds a rich, creamy texture that makes every bite feel like a mini vacation. Together, they create a cake that’s light, refreshing, and oh-so-satisfying.
What I love most about this recipe is how easy it is to whip up. You don’t need any fancy equipment or complicated techniques. Just a few mixing bowls and a little bit of love. The ingredients are simple – fresh lemons, shredded coconut, flour, sugar, eggs, coconut milk, and a few other basics. The result? A moist, fluffy cake with a delightful balance of tart and sweet.
The real showstopper here is the lemon white chocolate buttercream frosting. It’s a simple mix of confectioners sugar, fresh lemon juice, lemon curd, and the secret ingredient – melted white chocolate. As you spread this fluffy white frosting over the cake, it creates another layer of flavor and a beautiful finish. Then when topped with shredded coconut and little flowers, it’s a whole new level of eye-catching prettiness!
Lemon Coconut Sheet Cake
By: Sheila | Sweet Baked Life 
Ingredients
For the Cake:
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut oil, melted
- 1/4 cup lemon curd
- 3 large eggs
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 tablespoon lemon zest
- 1 tablespoon pure vanilla extract
- 1 cup canned coconut milk
- 1-1/2 cups all purpose flour
- 1-1/2 cups almond flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded unsweetened coconut
For the White Chocolate Lemon Frosting
- 2 sticks (1 cup) salted butter, room temperature
- 1-1/2 cups confectioners sugar
- 3.5 oz white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup lemon curd
- 1 cup shredded unsweetened coconut
Instructions
- Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper and set aside.
- Into a large bowl, add the butter, coconut oil, lemon curd, yogurt, eggs, honey, brown sugar, lemon zest, and vanilla and beat until well combined.
- Add the flours, baking powder, baking soda, salt and mix until just combined. Slowly add the coconut milk and beat until fully combined, then gently stir in the coconut.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until the center is set. Remove from oven and let cool completely on a wire rack.
- To make the frosting: In a large bowl of a stand mixer with the paddle attachment, add the butter and confectioners sugar and beat on high speed for 5 minutes. Add the melted white chocolate and lemon curd and beat until well combined and fluffy.
- Using an offset spatula, frost the cake and sprinkle with the shredded coconut. Garnish with flowers or sprinkles if desired. Slice, eat, and enjoy!
And there you have it – a fresh, zesty Lemon Coconut Sheet Cake that’s as easy to make as it is delicious. Whether you’re enjoying a slice with your morning coffee or serving it up for dessert, this cake is sure to bring a burst of sunshine to your day.
So, gather your ingredients, roll up your sleeves, and let’s bake something beautiful together. Happy baking, and enjoy every zesty bite!
Sweetly,
Sweet Baked Life 