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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.
Hi, made this for my son’s bday since coconut is one of his favorite flavors and the result was phenomenal. The cake was moist, fluffy and the coconut with the hint of lemon cut the sweetness level. I found your site a few months ago and have used your recipes nonstop. Thanks so much for your creativity and making the dishes full of complex flavors yet simple to make.
Thank you so much for trying my recipes! I am really glad they have been turning out so well for you, PG! xTieghan
Can this be made a day ahead of time? Looks delicious!
Hey Eleya,
Yes, you can make this ahead of time! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m so excited to make this recipe. I don’t have honey on hand, so I’ll be skipping that piece. But I still have confidence it will come out great. Have you thought about using cake flour instead of AP flour?
Hey Claire,
Cake flour should work for this recipe! I hope you love the cake, please let me know if you have any other questions! xTieghan
Hi Tieghan! Love love love your recipes. Recently started venturing into baking because of your blog (and quarantine) and you make it look so easy! Made this tonight and man is it DELICIOUS. I actually ran out of coconut oil and had to do half coconut half olive oil in the cake batter and it was still amazing. Would love to see a Instagram story on how to layer it though, and any tips or tricks to make it look pretty. Mine was all over the place, maybe I did too much honey lemon syrup in between layers… Looked messy but unbelievably delicious. My first ever cake and it was a layer cake! 🙂
Love to hear that Ashley!! Thank you so much for trying this recipe! xTieghan
So excited to make this! One q, for some reason sweetened coconut flakes are incredibly difficult to find in my area. If you have to use unsweetened would you need to augment in another way to give it that extra punch of coconut?
Hey Bridget,
I think using unsweetened coconut flakes will be totally fine with the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So SO delicious!! Everything about this was on point; lemon + coconut are such an amazing combo?
Thank you Becca!! xTieghan
This is delicious!!!! Made it with my bestie for a Sunday baking project!! So, so good!!! ?
Thank you Lauren! xTieghan
Do you think this cake recipe will work well with food coloring in the cake batter? Should / could I substitute egg whites in place of whole eggs? I’m looking for a cake to make for my nephews 3rd Birthday.
Hey Shanna,
You can go ahead and use food coloring here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
High altitude adjustments (7000′) for this cake would really be appreciated…can you help me?
Thanks so much, Dianne
Hi Dianne! Have you tried this one before? You should be fine to bake it at your altitude! I am at 9000 and it works great! xTieghan
Hi Tieghan, love your recipes and how detailed they are! (very helpful for beginners like me) I was wondering if I wanted to make just one layer of this cake, should I just divide all the ingredients amounts by 3?
Hey Tara,
Yes that would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Although the cake is beautiful, this was so hard to make. The honey lime syrup makes the buttercream frosting slide right off. When I thought I had it under control, I added the other cake on top and it was the same thing. Too slippery, it looked ugly in the end and I was overall very disappointed with this cake. I’m sure it’ll taste great in the morning, but definitely won’t be posting any pictures of it. Did I have to wait until the next morning to assemble? The cakes were room temperature so it’s not like I accidentally melted the frosting. I’m new at baking so I’m thinking little details that make a huge difference should be written down to avoid mistakes like the ones I probably made.
Hi Cristal! I am sorry you had trouble! Next time, try refrigerating the cakes after soaking in the syrup. This will chill everything and ensure the buttercream does not slip off. Then, keep the cake in the fridge until ready to serve. I think this should help you a lot! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi,
Made this cake before and it was awesome. My oldest son “26” doesn’t like coconut. If I omit the shredded coconut, will the cake still turn out, or is there something I need to substitute?
Hi Carrie,
You can just go ahead and omit the coconut. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have you ever made this in cupcake form? How much time would you bake it for?
Hi Lauren,
I have not tested the cupcake version, but I would bake for 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan – wanted to see if you could recommend any substituions for the coconut milk AND if I can omit coconut flakes all together? I want to make this for my fiances birthday as he requested “lemon cake with vanilla frosting” and this recipe looks perfect minus the coconut (he’s not a fan). Thanks!
Hi Tory,
Yes you can leave the coconut flakes out. For the coconut milk I would just use another milk that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there any way to half this recipe? I want to try it out but I’m alone in quarantine and it would be too much lol.
Hi,
Yes you can totally do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan