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Lemon Coconut Naked Cake with Whipped Vanilla Buttercream. The pretty “garden” cake that tastes amazing too. Three soft, perfectly sweet, very moist, extra coconutty, lemon scented cake layers. Each drizzled lightly with a sweet honey lemon syrup, and then generously frosted with the most delicious whipped vanilla buttercream. Decorate with coconut, and dainty chamomile flowers and you’ll have a beautiful spring coconut cake that’s just a touch more special…and delicious…than any other coconut cake.
I feel like I say this every time I make a new layer cake, but I really think this is my favorite yet. I take that back, I really love all the layer cakes I’ve created. Especially the spring cakes, because they tend to be the prettiest. But this one…this cute little layer cake…it was a true labor of love. Even when I thought I’d given up on it, I somehow talked myself into trying one last time. Finally I had success.
I could not be more excited to share this cake today, it’s everything I wanted it to be, but actually better. When a recipe turns out better than I had envisioned, all is good in my world. It’s the simple things, right?
You guys may remember, but the other week I hinted that I was really struggling to create a coconut cake that was both delicious and beautiful. At this point, I can’t even remember how many versions of this cake I attempted. I just know it was a lot. I also know that I am currently well loved at both the rec center and my little sister’s school. As they’ve been the recipients of multiple cakes over the last couple of weeks.
Guess it’s cool they like me! And yes, we don’t throw the “testing” food out…unless it’s incredibly gross. In which case I will not hand it off to anyone because, well, that’s just mean.
Anyway…
I wanted so badly to create a cake that would be perfect for both Easter and Mother’s Day. I’ve never shared a true coconut cake before, so I knew right away that the flavor needed to be more classic coconut. In the past, I’ve shared a coconut banana cake, and a coconut carrot cake, but never just coconut. So coconut was my favor. With the additional flavors of lemon and vanilla hinted throughout, and a vanilla buttercream frosting. Sort of simple, but not too simple, and SO GOOD.
I had the flavors down, now I just needed to get the cake as perfect as can be. This was the (very) hard part. First round was dry, second round was way too moist, third round was just ugly, and I can’t even remember the round after that. I started out with normal standard (8 inch) cake layers. Then moved onto a pink buttercream. After that I attempted to add in brown butter. I tried just about everything, and then I just needed to give up. I could not make this cake one more time. So I told myself I was done…
Until three days later when a slightly different version of this exact cake formed in my head. I hesitated to even try one last time, but for some reason, I was feeling good about this cake. I had the fresh chamomile flowers and pretty thyme blossoms to decorate with. So I went for it, and IT WORKED!
Yes. Yes. YESSSS. It worked, and then I made it again to be sure, and then again to film the process. So much cake, but I’m so happy.
This cake is everything. It’s springy, coconutty, so delicious, and pretty too! All the things a cake needs to be.
The best part is that even though this cake is layered with deliciousness and might look fancy, it’s pretty simple. I mean, simple for a layer cake.
First, I used 3 (6 inch) cake pans, but 2 (8 inch) standard cake pans can also be used. The cake layers are true coconut with just the slightest hint of lemon swirled throughout. It’s not even that you notice the lemon so much as it really just helps to highlight the coconut flavors and make them that much better. These cake layers are MOIST, and SOFT, and SO FLUFFY.
You’ll love it.
Now, I wanted this cake to be sweet, but not like a sugar bomb. I also wanted to ensure that the layers of cake would hold up and stay moist if you plan to leave the cake out during your spring gatherings. So…I added a honey lemon “syrup” to drizzle over top each cake. The syrup adds a light sweetness all while keeping each cake layer very, very moist. The syrup is my secret. Go with it.
Moving along. No cake is complete without a buttercream. This one is extra buttery, extra whipped, very heavy on the vanilla, and sweetened ever so slightly with a touch of honey. It also has a touch of cream cheese, to really play with the classic coconut flavors going on in the cake. Simple vanilla flavors, but kicked up a notch. It’s better than words can describe.
Every forkful of cake is roll your eyes back good, and filled with lemony, coconutty, and vanilla flavors.
To decorate, I used fresh thyme blossoms and chamomile flowers, which gave the cake a very spring-like garden feel. It’s exactly what I wanted from the start…even though I may not have known that from the start.
Sometimes things really just need time to evolve into their best version. That could not have been more true than with this cake. It may have just about driven me insane, but I’m so happy I didn’t give up on it. Often the recipes that I try over and over again, until I am more than happy with them, are the ones I just can’t wait to share.
I hope my excitement over this cake inspires you to make it a part of your Easter celebrations this weekend. Or maybe Mother’s Day in a few weeks. Or maybe just a celebratory spring weekend cake. For absolutely no reason at all. Other than that you simply want a damn good coconut cake.
Whatever your reason for making this cake may be, I hope you love it as much as I do!
If you make this lemon coconut naked cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Coconut Naked Cake with Whipped Vanilla Buttercream.
Servings: 12
Calories Per Serving: 2424 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup melted coconut oil, cooled
- 1/2 cup plain greek yogurt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup canned full fat coconut milk
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon lemon zest
- 1 cup shredded sweetened coconut, plus more for layering
Honey Lemon Syrup
- 1/4 cup lemon juice
- 1/3 cup honey
Whipped Vanilla Buttercream
- 3 sticks (1 ½ cups) salted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 1/3 cup honey
- 1 teaspoon vanilla extract, or vanilla bean powder
Instructions
- 1. Preheat oven to 350 degrees F. Grease 3 (6-inch) round cake pans or 2 (8 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, yogurt, eggs, sugar, vanilla, and coconut milk. Add the flour, baking soda, baking powder, and salt. Mix until just combined. Fold in the lemon zest and shredded coconut. 3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Poke 3-5 holes in the top of each cake.4. Make the honey lemon syrup. In a small sauce pan bring the lemon juice and honey to a boil over high heat. Boil 1-2 minutes, until just slightly thickened. Let cool until warm to touch, about 10 minutes. 5. Make the buttercream. Add the butter and the cream cheese to the bowl of a stand mixer and whip until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and honey. Beat together until whipped, about 2 more minutes. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.7. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with the cooled honey syrup. Spread 1/3 of the buttercream over the cake and add a handful of shredded coconut. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with thyme blossoms and edible flowers.
This post was originally published on April 19, 2019
Thanks for responding to my question about the cupcakes! For some reason I can’t reply to your direct message. Oh well. Anyway, here’s that lemon coconut colada recipe, you’ve gotta try it!
.5 oz orange liqueur
2 oz coconut rum
2 oz coco Lopez
1 oz heavy cream
4 oz pineapple juice
.5-1 oz lemon juice
Just shake with ice, strain into ice filled glass and enjoy! Sooo good! No need to blend but you could if you felt like getting out the blender. But I’m too lazy for that and the recipe doesn’t call for it ?
Thank you so much Hannah!! xTieghan
My cake batter is pretty thick. The cupcakes turned out good but, just wondered if it was supposed to be as thick as muffin batter. I wish there were more videos or photos of the process! Really yummy cupcakes though. Thanks for the recipe ?
Hey Hannah,
The batter should be thick. Did you not enjoy? We will try an get a video made for this recipe soon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This cake looks amazing! I make this coconut colada made with lemon juice, coconut rum and orange liqueur. When I saw this cake I thought this must be just as insanely good as the colada I make! So… I’m gonna make it, but wondered if I could use as a cupcake recipe instead? (I’m slightly afraid of making cakes as my sister is an insane cake master ?)
Hey Hannah! Um, that drink sounds incredible!! Need to make it!
yes, you can bake into cupcakes. This will make about 24-26 cupcakes. I would bake for 20-22 minutes, but watch close as I have not tested this baking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am wondering if I need to make any adjustments to this recipe for a higher altitude, but since you are in Colorado, maybe I don’t? I live at 6,300 foot elevation. Thank you!
Hi Terri! No this recipe should work great for you! I am in the mountains, so it should work the same! xTieghan
Hi,
This cake looks absolutely divine and I can’t wait to make it. Have you tested this recipe with gluten free flour?
HI there! I have never made this with GF so I can’t really say how it will turn out. If you do try it, I recommend Bob’s Red Mill GF flour blend. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
Hi Tiegan! I’m going to be brave and try to bake this for my son’s first birthday! I’d really appreciate any tips to making it stand nice and tall and taste delicious 🙂 also I was hoping to do 3 8-inch layers, would I just 1.5 times the ingredients? Thank you for lending your time to help this novice!
Hey Rachel! For 3 (8 inch) layers I would do 1.5 times the amounts, yes. As long as you feel comfortable testing that I am sure it will turn out so great! And very large and tall too! Do you have any specific questions I can help with?
I hope you love this recipe! Thank you! xTieghan
Perfect cake! It is so good. Everyone that ate it couldn’t get over how great it tastes.
I think the icing is the best part – not too sweet, but very flavorful.
The cake is a little too dense – perhaps I mixed it too long.
Also, I cooked for 35 min – maybe stopping at 30 min would be better.
Nevertheless, SO GOOD! I may try cupcakes next time.
Thank you Janet! xTieghan
We made this tonight but made them as cupcakes instead of cake. They were, hands down, the best cupcakes that we have ever had. The frosting was so light and fluffy. The lemon coconut combination was delicious. Thank you for sharing the recipe. Your cake is stunning.
Wow that is so amazing to hear! I am so glad these turned out so well for you, Kate! xTieghan
Is it possible to omit the shredded coconut between the layers? I am worried some people may want to be able to take off coconut if they don’t like it so i was just going to put it on top. Do you think it would still hold together?
Hey Keri! You can certainly omit the coconut from the layers. That will not be an issue. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made the two 8″ round cake today for my daugthers 22nd birthday, and it was a hit. The cake was on the dense side — is it supposed to be? I’m thinking I may have baked it 5 minutes too long. Also needed to add close to a cup of powdered sugar to the butter cream to get the right consistency. Have to say, the buttercream is really really good.
Hi Jane! The cake should not be dense, it should be fluffy. Is it possible that you over beat the batter maybe? Glad you still enjoyed the cake and loved the buttercream! Please let me know if you have any other questions. Thank you! xTieghan
I made a smaller trial version today (my sons 2nd birthday coming up), and it was so good!! only forgot about the honey syrup but the buttercream was already very honey-ey;) i made one layer in an 8 inch pan en sliced it so it still had 2 layers. Next time i will try to use a handheld mixer to whip the buttercream, because my KA stand mixer had trouble with it. Which mixer do you use for baking?
Hi Anne! I use a Kitchen Aid stand mixer for all of my recipes! I hope this turns out better for you with a handheld mixer and please let me know if you have any questions on it! xTieghan
I made this for my friends birthday and the crowd LOVED it! One of the biggest crowd reactions I’ve received, thank you so much!
Thank you so much Caitlin! xTieghan
Our daughter-in-law baked this cake for family dinner. It was delcious – and actually far better the second day (straight from th frig). The glaze soaked through the layers and added a special rich dimension. It could easily be baked in a Bundt pan; the cake stands on its own merits…no frosting needed (in our opinion).
Thank you so much Julie! I am so glad this turned out amazing for you! xTieghan
Just made this for lunch lol! SO FREAKING GOOD. Just did one layer since there is only 2 of us enjoying it. That buttercream, wow!
Thank you for trying this Kayti! xTieghan
Made this for mother’s day and it was a hit. I ended up taking each layer off for cutting because it was easier that way. But I loved the flavors and it was so pretty decorated with thyme and violets from my garden.
Thank you Corrina! I am so glad this turned out so well for you! xTieghan