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–+ servings
Lemon Coconut Cake
Lemon Coconut Cake is a refreshingly light and tangy dessert that marries the brightness of citrus with the creamy sweetness of coconut. The cake is built from a base of soft angel food cake and layered with a luscious lemon pudding made from scratch, then whipped with cream and topped with flaked coconut. This chilled treat was a popular dessert for warm-weather gatherings and potlucks in mid-century America, loved for its airy texture, vibrant flavor, and simple assembly. Its make-ahead nature and stunning layered appearance make it a showstopper on any dessert table.
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Prep Time 35 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Ingredients
  

  • 16 oz angel food cake mix
  • 4.5 oz lemon pudding and pie filling ( not instant)
  • 2 egg yolks (beaten)
  • ½ cup sugar
  • 2 cups water
  • 1 tbsp lemon rind (grated )
  • 2 tbsp lemon juice
  • 2 ½ cups whipping cream (divided)
  • 3½ oz flaked coconut (or shredded coconut, divided)

Instructions
 

Step 1: Bake the Cake

  • Prepare the angel food cake mix according to package directions in a 9x13-inch pan. Cool completely for at least 2 hours.

Step 2: Cook the Lemon Filling

  • In a heavy saucepan, combine lemon pudding mix, egg yolks, sugar, and 2 cups of water.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Remove from heat and stir in lemon rind and lemon juice.
  • Cool completely.

Step 3: Prepare Cream & Coconut

  • Whip 2 cups of the whipping cream until stiff.
  • Fold the cooled lemon filling into the whipped cream.
  • Chill this mixture thoroughly.
  • Reserve ½ cup of coconut for topping.
  • Combine remaining coconut (about 2 ¾ oz) with remaining ½ cup whipped cream.

Step 4: Assemble the Cake

  • Turn cooled cake out of pan and cut horizontally into four even layers.
  • Place bottom layer on serving plate.
  • Spread with 1¼ cup of lemon mixture.
  • Repeat layering with remaining cake and lemon filling.
  • Frost top and sides with coconut-cream mixture.

Step 5: Chill and Serve

  • Refrigerate overnight.
  • Before serving, sprinkle reserved coconut on top.

Tips

  • Use homemade angel food cake instead of boxed mix for a lighter, fluffier texture.
  • Add ½ tsp coconut extract to the pudding mixture for stronger coconut flavor.
  • Fold a handful of toasted coconut into the whipped cream for added crunch.
  • Chill the pudding mixture fully before assembly so the layers don’t slip.
  • Replace lemon juice with Meyer lemon for a sweeter, floral flavor.
  • Add a thin layer of lemon curd between cake layers for extra citrus intensity.
  • Garnish top with candied lemon peel for presentation.
  • Freeze the cake briefly before slicing to achieve clean, bakery-style cuts.
  • Swap half the whipped cream with stabilized whipped topping for longer hold.
  • Add a dash of vanilla or almond extract to the cake layers for complexity.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 115mgSodium: 260mgPotassium: 140mgFiber: 2gSugar: 41gVitamin A: 850IUVitamin C: 5mgCalcium: 120mgIron: 1.2mg
Keyword classic American baking, coconut cake, heirloom dessert, layer cake, lemon dessert, pudding filling, vintage recipe
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