Pisces Lemon Coconut Cake

Name: Pisces Lemon Coconut Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup unsweetened shredded coconut; 1/2 cup unsalted butter, softened; 4 large eggs; 1/2 cup buttermilk; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup unsweetened shredded coconut for garnish

Highlighted under: Home-Style Dessert Bakes

I'm thrilled to share my Pisces Lemon Coconut Cake recipe, a delightful treat that balances the zing of fresh lemons with the creaminess of coconut. I find that the brightness of the citrus truly complements the rich flavor of the coconut, creating a harmonious cake that’s perfect for any occasion. Whether you celebrate a birthday, a special gathering, or just a quiet afternoon at home, this cake delivers joy in every bite. Plus, it’s surprisingly easy to whip up, making it a go-to for both experienced bakers and novices alike!

Created by

Tina

Last updated on 2026-01-29T23:37:27.842Z

When I first set out to make this Pisces Lemon Coconut Cake, I wanted to capture the essence of summer in a slice. I experimented with various lemon and coconut ratios, and I discovered that a balance that leaned slightly towards the lemon gives it that refreshing kick without overwhelming the palate.

One tip I found invaluable is to let the cake cool completely before frosting it. This ensures that the cream cheese frosting doesn’t melt and maintains its delightful texture, allowing the layers to shine beautifully and making every bite truly irresistible!

Why You Will Love This Recipe
Bright, zesty lemon flavor with a creamy coconut twist
Perfectly moist and fluffy texture that melts in your mouth
A stunning centerpiece for gatherings or a personal indulgence

Understanding the Ingredients

The key to achieving the delightful balance in the Pisces Lemon Coconut Cake lies in the combination of fresh lemon juice and unsweetened shredded coconut. The bright lemon juice not only adds acidity, enhancing the cake's flavor but also keeps it moist. Unsweetened shredded coconut contributes both texture and a subtle sweetness, which complements the zesty notes. If you're in a pinch, you can substitute the fresh lemon juice with bottled lemon juice, though I recommend using fresh for the best flavor impact.

Using room-temperature ingredients, such as eggs and butter, is crucial for creating a well-emulsified batter. This helps the cake rise evenly and ensures a perfectly fluffy texture. You can easily bring eggs to room temperature by placing them in a bowl of warm water for about 10 minutes. Similarly, soften your butter by leaving it out for about 30 minutes or microwaving it on low for just 10 seconds to avoid melting.

Baking powder is the leavening agent responsible for making this cake light and airy. Be sure to check the expiration date on your baking powder before starting; if it's past its prime, it may not react properly, leading to a dense cake. A simple test is to mix a teaspoon of baking powder with a little vinegar or lemon juice—if it fizzles, it's still good to use!

Frosting Made Easy

For the frosting, ensure that your cream cheese and butter are fully softened to room temperature before mixing. This helps achieve a smooth and creamy consistency, which is essential for easy spreading. If you're short on time, you can cut the cream cheese into small cubes and microwave it on low for a few seconds; just be careful not to melt it completely.

When adding powdered sugar, incorporate it gradually to prevent a messy cloud and achieve a smooth texture. Mixing on low speed is best, especially at the beginning, to keep the sugar from escaping the bowl. After adding the sugar, increase the speed to medium and beat until the mixture is fluffy and well-combined. Add a splash more lemon juice if you prefer a tangier taste in your frosting.

Lastly, for an appealing presentation, don't skip the garnishing step with shredded coconut. Toasting the coconut slightly in a dry skillet over medium heat until golden can add an extra layer of flavor and texture. Just be sure to keep an eye on it, as coconut can go from golden to burnt quickly!

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
4 large eggs
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 cup unsweetened shredded coconut for garnish

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, coconut, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, lemon juice, lemon zest, and vanilla extract.

Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Once cool, prepare the frosting.

Make the Frosting

Beat together the cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest until well combined.

Assemble the Cake

Place one layer of the cake on a serving platter. Spread a layer of frosting on top, add the second layer, and then frost the top and sides of the cake. Garnish with shredded coconut.

Enjoy Your Cake!

Pro Tips

For an even more intense flavor, consider adding a few drops of coconut extract into the batter or frosting.

Make-Ahead Tips

This cake is perfect for making ahead of time! The baked cake layers can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to two days. If you need to store them longer, place them in the refrigerator for up to a week or freeze them for up to three months. Just ensure that they are well-wrapped to avoid freezer burn.

For best results with frozen layers, allow them to thaw in the fridge overnight before frosting. This will help maintain moisture and prevent the cake from drying out. When you’re ready to frost, bring them to room temperature to allow the layers to soften slightly, resulting in a more delicious texture.

You can also prepare the frosting in advance. It keeps well in the refrigerator for about a week. Be sure to let it soften before using, as it will be firm when chilled. Simply beat it again for a minute to restore its creamy texture before frosting your cake.

Serving Suggestions

This Pisces Lemon Coconut Cake shines as a standalone dessert, but you can elevate the experience by pairing it with a light, citrusy tea or a refreshing glass of iced lemonade. The tartness of the drink will beautifully complement the sweetness of the cake. Alternatively, a scoop of vanilla ice cream can add an indulgent touch, contrasting wonderfully with the cake’s flavor profile.

Consider serving this cake at celebrations by decorating it with fresh fruits, such as raspberries or slices of lemon, which not only look beautiful but also enhance the cake's flavor. Fresh mint leaves can add a nice touch of color and a refreshing aroma.

If you want to take this recipe in a different direction, feel free to experiment by adding a layer of raspberry or passion fruit puree between the cake layers for additional flavor complexity. This twist brings a delightful berry tartness that plays well with the lemon and coconut.

Questions About Recipes

→ Can I use unsweetened coconut?

Yes, unsweetened coconut works well and adds a great texture without extra sweetness.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them the day you plan to serve.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the baked layers, wrapped tightly in plastic wrap, for up to 2 months.