• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Desserts (Baked) » Lemon Coconut Loaf Cake recipe

    LAST UPDATED: November 20, 2020 • FIRST PUBLISHED: August 13, 2020 By Toni Dash 19 Comments

    Lemon Coconut Loaf Cake recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    lemon coconut loaf cake title image

    Moist Lemon Coconut Loaf Cake is EASY to make. No one will know you didn’t have to make it from scratch thanks to a few shortcut ingredients! Topped with homemade Coconut Cream Cheese Frosting. 

    lemon coconut loaf cake title image

    Lemon and coconut are a delicious flavor combination and perfect in this rich, flavor-packed cake. 

    It’s a box mix hack that saves time and effort. But that’s OUR secret!

    Cheater Lemon Cake recipe

    Sometimes you want a great baked cake but you don’t have the time to do it all from scratch.

    This recipe is the type of recipe that delivers from scratch flavor with some shortcuts.

    It uses a box cake mix and lemon pudding to create a moist, bold lemon flavored cake mixed with coconut extract.

    It speeds up the baking process with no shortcuts on the results.

    lemon coconut cake

    What’s a Loaf Cake?

    A cake that is baked in a loaf pan or bread pan so it’s formed in a loaf for slicing instead of layers.

    Recipe Ingredients

    • 15.25-ounce Lemon Cake Mix – any cake mix can be used although the Supreme type cake mixes will be moister and flavor-packed. Regular or gluten-free cake mix can be used.
    • 3.4-ounce box Lemon Instant Pudding – adds more lemon flavor and makes the cake really moist.
    • Water
    • Vegetable Oil
    • Eggs
    • Shredded Coconut – regular or sweetened coconut may be used in the cake itself. Sweetened coconut is toasted for the topping.
    • Coconut Extract
    • Cream Cheese
    • Unsalted Butter 
    • Powdered Sugar
    • Heavy Whipping Cream
    • Lemon Zest – used on the topping.

    lemon cake ingredients

    Cake Mixes

    Every well known cake mix brand has a Supreme or Extra Moist set of mixes. 

    Gluten-Free Lemon Cake Mix tip

    Lemon cake mix is hard to find in gluten-free form.

    Instead you can use a gluten-free yellow cake mix (15-ounce mix) and add the zest of a large lemon. 

    Use the other recipe ingredients and steps as described.

    How to Make it – Step-by-Step

    STEP 1: Preheat the oven to 350 degrees F. Prepare an 10-inch by 5-inch loaf pan with non-stick cooking spray. TIP: the pan can additionally be lined as shown in photo 1 with a piece of parchment for easy cake removal (optional).

    STEP 2: In a large bowl or bowl of a stand mixer, combine the cake mix, pudding mix, water, oil, eggs and coconut extract (photo 2). Mix together (photo 3).

    Fold in shredded coconut (photos 4 and 5).

    Lemon Coconut Cake recipe 1-4a

    STEP 3: Pour the batter into the prepared pan (photo 6) and bake for 50-55 minutes until a toothpick inserted in the middle comes out clean. Leave the oven on for toasting the coconut!

    Cool for 10 minutes in the pan. Remove from pan and transfer to a wire rack and cool completely (aproximately 1 hour).

    Toasting the Coconut for the Topping

    Keep the oven at 350 degrees F. Spread the 1/2 cup shredded coconut onto a rimmed baking sheet.

    Bake for 10 minutes stirring periodically to prevent burning. The color should be golden brown (see photo 7). 

    Remove and allow to cool on the baking sheet.

    Lemon Coconut Cake recipe steps 5-8 a

    Making the Coconut Cream Cheese Frosting

    While the loaf cake is cooling make the frosting.

    STEP 1: In a medium bowl or bowl of a stand mixer, beat together the butter, coconut extract and cream cheese (photos 7-8).

    STEP 2: Add the powdered sugar (photo 9) and mix until smooth (photo 10).

    Lemon Coconut Cake recipe steps 9-12

    STEP 3: Add the heavy cream (photo 11) and continuing mixing until the frosting is creamy and spreadable consistency (photo 12). NOTE: if needed add more heavy cream one tablespoon at a time until desired consistency is reached.

    STEP 4: Spread the frosting on the cooled cake (photos 13-14). Top with the toasted coconut (photo 15) and lemon zest (photo 16).

    Lemon Coconut Cake recipe steps 13-16

    Slice and enjoy!

    lemon coconut cake slices plate

    How to Store It

    Store covered at room temperature for up to 4 days. Refrigerating may dry the cake out.

    How to Freeze It

    The cake is easier to freeze before frosting it. I recommend freezing the cake and frosting after thawing for best results.

    Wrap snugly in plastic wrap and freeze for up to 6 months. Thaw at room temperature.

    More Dessert Recipes You’ll Love!

    • Chocolate Chip Cookie Cake
    • Lemon Cake Mix Cookies
    • Peanut Butter Oatmeal Cookies
    • Cherry Cream Cheese Pie
    • Coconut Macaroons

    lemon coconut cake slices top

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    lemon coconut loaf cake title image

    Lemon Coconut Cake Loaf w/ Coconut Cream Cheese Frosting

    Yields : 12 slices Prep Time : 15 minutes Cook Time : 50-55 minutes
    5 from 17 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Cooling Time: 1 hour
    Total Time: 2 hours 5 minutes
    Servings: 12 slices
    Calories: 239kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Loaf Cake

    • 1 15.25-ounce Lemon Cake Mix
    • 1 3.4-ounce box Lemon instant pudding mix
    • 1 cup water
    • 1/2 cup vegetable oil
    • 3 eggs
    • 1/2 cup shredded coconut sweetened or unsweetened
    • 1/2 teaspoon coconut extract

    Frosting

    • 2 ounces cream cheese softened
    • 4 tablespoons unsalted butter softened
    • 1 1/2 cups powdered sugar
    • 1/2 teaspoon coconut extract
    • 2-3 tablespoons heavy whipping cream

    Topping

    • 1 tablespoon fresh lemon zest
    • 1/2 cup toasted shredded sweetened coconut toasting instructions included below

    Instructions

    Preparing the Cake

    • Preheat oven to 350 degrees F. Prepare a 10-inch by 5-inch loaf pan with non stick spray. (Optional) Line the pan with foil or parchment paper to allow for easy release of the loaf.
    • In a large mixing bowl or stand mixer, blend together the cake mix, pudding mix, water, oil, eggs and extract. Fold in the shredded coconut.
    • Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick comes out clean and the top is golden brown. Leave the oven on to toast the coconut topping!
    • Cool for 10 minutes inside the pan and then remove and place on a cooling rack and allow the loaf to completely cool, about 1 hour.

    Toasting the Coconut for topping (while the cake is cooling)

    • While the loaf is cooling, spread the 1/2 cup shredded sweetened coconut on a rimmed baking sheet. Bake at 350 degrees for about 10 minutes. Stir the coconut around every couple of minutes to prevent burning.
      The toasting is done once the coconut is golden brown in color.

    Frosting

    • In a medium sized bowl, beat together the butter, extract and cream cheese until combined.
    • Add in the powered sugar and mix until the frosting is smooth. Add the heavy cream and continue mixing until the frosting is creamy and thin enough to spread.
      NOTE: If needed, add more heavy cream 1 tablespoon at a time until the desired consistency is reached.
    • Spread the frosting on your cooled cake loaf, top with the toasted coconut and lemon zest. Slice and enjoy!

    Nutrition

    Calories: 239kcal | Carbohydrates: 19g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Rosemary Roasted Chicken Breasts with Vegetables
    Chicken Parmesan Sliders – Instant Pot recipe »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Nancy says

      August 20, 2020 at 11:12 am

      5 stars
      We love lemon cake so much, but really loved the frosting on top! Went really well together!

      Reply
    2. Suzy says

      August 20, 2020 at 3:35 am

      5 stars
      The lemon with the coconut was a great match! Really loved the icing on top too!

      Reply
    3. Kevin says

      August 14, 2020 at 12:20 pm

      5 stars
      Wow! This sounds amazing! I have to bake this up asap!

      Reply
    4. Vikki says

      August 14, 2020 at 12:00 am

      5 stars
      I love how moist and delicious this beautiful cake is, such perfect lemon flavor!

      Reply
    5. Erin | Dinners,Dishes and Dessert says

      August 13, 2020 at 8:48 pm

      5 stars
      I know for sure this Lemon Coconut Loaf Cake is would be a huge hit in my house!

      Reply
    6. Jocelyn @ Hip Mama's Place says

      August 13, 2020 at 7:18 pm

      5 stars
      I’m drooling looking at these photos, yum! I love a moist cake with lemon and I will definitely be trying this!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.