Martha Stewart Coconut Lemon Cake

This Martha Stewart Coconut Lemon Cake is a moist and citrusy dessert, which uses coconut cream and fresh lemon juice for bright tropical flavor. It’s a gorgeous Bundt cake, perfect for spring gatherings, brunches, or holiday celebrations.

Martha Stewart Coconut Lemon Cake Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 3/4 cups Italian-style “00” flour, sifted twice, plus more for pan
• 1 tablespoon baking powder, preferably Italian
• Pinch of coarse salt
• 1 3/4 cups granulated sugar
• Finely grated zest and juice of 2 large lemons
• 4 large eggs
• 1/2 cup canned coconut cream
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 1 cup shredded coconut, lightly toasted

How To Make Martha Stewart Coconut Lemon Cake

1. Preheat oven and prep pan: Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan, tapping out excess.
2. Sift dry ingredients: In a medium bowl, sift together flour, baking powder, and salt.
3. Cream butter and sugar: Beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes.
4. Add eggs and coconut cream: Beat in eggs one at a time, scraping down the bowl. Reduce speed to low and add flour mixture in 3 parts, alternating with 2 parts coconut cream.
5. Bake the cake: Pour batter into prepared pan. Tap gently and smooth the top. Bake for about 45 minutes, until golden and a tester comes out clean.
6. Make lemon syrup: While cake bakes, stir together lemon juice (about 1/3 cup), remaining 1/4 cup sugar, and 1/2 cup water until sugar dissolves.
7. Cool and brush with syrup: Cool cake in pan on a wire rack for 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes, allowing it to absorb.
8. Whip cream topping: In a chilled bowl, whip heavy cream to soft peaks. Add confectioners’ sugar and whip to medium-stiff peaks.
9. Serve: Just before serving, top cooled cake with whipped cream and sprinkle with toasted coconut.

Recipe Tips

• Can I use all-purpose flour? You can, but “00” flour gives a finer, softer crumb.
• How to toast coconut: Bake at 325°F for 5–7 minutes, stirring halfway through.
• Can this cake be made ahead? Yes, it keeps well for up to 3 days at room temperature wrapped in plastic.
• Why brush with syrup? It adds moisture and a bright lemony finish.
• What’s the best way to whip cream? Use a chilled bowl and beat just until medium-stiff peaks form.

What To Serve With Coconut Lemon Cake

Pair this vibrant cake with:

• Fresh berries
• Mint tea or lemonade
• Lemon sorbet
• Sparkling wine or Prosecco

How To Store Coconut Lemon Cake

Room Temperature: Wrap well and store for up to 3 days.

Refrigerate: Store leftover slices with whipped cream topping in the fridge for up to 2 days.

Freeze: Freeze the unfrosted cake for up to 1 month. Thaw and top with whipped cream and coconut before serving.

Coconut Lemon Cake Nutrition Facts

• Calories: 450
• Fat: 26g
• Saturated Fat: 18g
• Carbohydrates: 52g
• Sugar: 32g
• Protein: 5g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I substitute coconut milk for coconut cream?
Coconut milk is thinner and less rich; coconut cream gives the best texture and flavor.

Why is my cake dense?
Be careful not to overmix after adding the flour.

Can I use lemon extract instead of zest?
Zest gives a fresher flavor, but 1/2 teaspoon extract can be used in a pinch.

Do I need to sift the flour?
Yes, for a light, fine crumb, sifting helps reduce clumping and adds air.

What’s the best pan for this cake?
A 12-cup Bundt pan works best to hold the batter and create beautiful presentation.

Try More Recipes:

• Martha Stewart Coconut Crunch Cake
• Martha Stewart Coconut Cream Cake
• Martha Stewart Coconut Cloud Cake