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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.
The flavors are fantastic. I did 3, 6 inch round pans and the cooking time was way off for me. I had them in the oven at 350 for 50 mins before the middle set. I dont know what happened, but flavors are beautiful!
That is really great to hear! Thank you so much Rebecca! xTieghan
Hi Tieghan
Thanks so much for such a wonderful cake! I wanted to let you know that my co-workers and I love your website! We love looking through your recipes, choosing ones to try and sharing our experiences of our attempts and often times, bringing leftovers to share with one another! We work at Cambridge Hospital in Massachusetts and needless to say, times have been challenging. Two weeks ago, while looking at recipes, my co-worker suggested that we should have a bake off! This started small but quickly grew to a more organized event with 5 bakers, a head judge and a celebrity judge, score cards, a crown, the whole shabang! I’m super happy to let you know that this lemon coconut naked cake won me the crown! People raved for days! So fun! Thank you!!!
Oh wow that is so amazing and fun!! Also, always the best that this one won haha! Thank you Lara! xTieghan
Hi! I was wondering if I could make these the day before and put them in the fridge and assemble the next day? Love your recipes!
Hi Nicole,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this cake for mothers day yesterday because my mom LOVES coconut and this cake is unbelievable!!! Its so moist and can taste every flavor- vanilla, honey, lemon, coconut! I have been using your recipes for a few years now and not one has failed. I know I will always experience success when I choose something from your website or 2 books. Thank you so much. You are unbelievably talented and thank you for making it so easy for someone who just simply wanted to learn how to cook and bake!
Aw that is really great to hear! I hope you continue to enjoy my recipes and posts! Thank you Taylor! xTieghan
I made this cake last night for just because and omg. The cakes were delicious and moist. My cakes were not as high as yours. Mmmm I am not sure why, maybe because the pans were bought from the dollar tree??? Anyways, I planned to invest in better baking pans, soon as they become available… visited two different Walmart with noo luck…
Hi! I am so glad this turned out so well!! Thank you for trying it! xTieghan
Hi Tieghan,
This looks beautiful! Can I use unsweetened shredded coconut?
Thanks!
Hi Moira! Yes that should work great! I hope you love this recipe! xTieghan
Dear Tieghan,
I am planning to try the recipe these days and since i just received a beautiful bundt cake pan, i was wondering if the batter would work well in this, because of its density i am reading about. Thank you for inspiring us!
Ioana
Hi Ioana! I think this will work well in a bundt pan! Please let me know if you have any other questions! xTieghan
Hi Tieghan!
I love everything I make from you! I’m so excited to try this but because of limited shopping trips I don’t have full fat coconut milk. Would non-fat milk or Coconut Beverage work as a substitute? Thanks so much for sharing your talents with us!!
Hi Rachel,
You should be okay using the non-fat coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Today is Easter Sunday 2020 – we are mid-COVID-19-quarantine. I was watching the Great British Bake Off t.v. show a couple days ago and they were making some honey cake. I was intrigued and used “The Google” (lol) to search for a honey cake recipe. I was SO fortunate to have found this recipe. My goodness! It is to die for good. THANK YOU so much for creating it and posting it. This is honestly the best cake I’ve ever made or eaten. I posted pics in my Facebook and friends called it a masterpiece!! The only thing I did differently was used the entire can of full fat coconut milk since my batter was looking a tad dry. My 20-year-old daughter has requested that this be put on the menu as a mandatory Easter tradition! Thanks again – simply divine!
Hi Kerry! I am really glad you came across this and it turned out so well for you! Thank you so much! I hope you continue to enjoy other recipes of mine! xTieghan
This was so delicious. I ended up making them as cupcakes instead! So moist and yummy. By far the best cupcake recipe I’ve ever made. Thank you!
That is so great to hear Jeanine! Thank you so much! xTieghan
I dont make cakes very often but wanted to do something special for my twin Aunts who were turning 75. Each had a favorite cake (1- lemon and the other coconut cream)…..so this was the perfect answer! The cake was fairly easy to make. The only thing I did differently is add cream cheese to the frosting on the very top to help keep it more firm as I had to drive two hours to get to their party.
The cake was a little on the dense side but it was ABSOLUTELY DELICIOUS!!! Everyone RAVED about it and couldn’t believe I made it (lol).
Wow love that! I am so glad this turned out so well for you Kimberly! Thank you for trying it! xTieghan
Hi! I wanted to try this recipe for Easter (only me and my fiancé this year but want to try it nonetheless :)). The grocery store only had light canned coconut milk, or canned coconut cream – can either of these be subbed for the canned full fat coconut milk? Otherwise I might try the coconut carrot cake. Thank you!
Hi Sam,
The light canned coconut milk should work just fine in place of the full fat. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so easy to make and DELICIOUS. I made it for my own birthday and since we are in quarantine, I only had unsweetened coconut but it was still delicious. The cake is so moist. The frosting is amazing and I don’t even usually like frosting! I topped it with pansies and it was beautiful. Thank you for this recipe – I can’t wait to make it again!
Thank you so much Emily!! I am so glad this cake turned out so well for you! Also, Happy Birthday! xTieghan
Hi! I’m thinking of making this for Easter. Can I use sour cream in place of the Greek yogurt?
Hi Jen,
Yes, you can use sour cream in place of the greek yogurt. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Love the idea of this cake. However, I have no yogurt on hand and due to the virus I wont be going out shopping for a while ! Any suggestions on substitutes or omitting it all together? Thanks and love your recipes!
Hi Anna,
You can use sour cream in place of the yogurt. I hope you love the recipe! Please let me know if you have any other questions! xTieghan