Moist Lemon Coconut Cake with Coconut-Lemon Glaze

There's nothing quite like the bright, refreshing taste of a moist lemon coconut cake topped with a luscious coconut-lemon glaze.

Bursting with lemon zest, fresh lemons, and creamy coconut milk, this recipe is the perfect blend of tart lemon flavor and tropical coconut goodness.

Whether you're baking for a special celebration, a summer gathering, or just because you love lemon desserts, this cake delivers incredible flavor and texture every time.

Using simple, accessible ingredients like  all purpose flour (or cake flour for an even lighter crumb), coconut cream, and a touch of lemon juice, this lemon coconut cake recipe comes together beautifully in a large mixing bowl with an electric mixer on low speed or just a whisk and a spatula.

The combination of dry ingredients and wet ingredients creates a rich cake batter that bakes into soft, fluffy cake layers or a stunning bundt pan masterpiece.

The magic happens when you pour the silky lemon glaze over the top of the cake, letting it drip down the sides of the bowl before setting to a glossy finish.

This not only locks in moisture but enhances every bite with citrusy brightness. For an added tropical touch, we use lemon zest, shredded coconut or coconut flakes on top to bring out the coconut flavors even more.

From the moment the cake bakes in your oven (at the right degrees F) to when it cools on a wire rack, you'll know you're creating something special.

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Whether you frost it with coconut frosting, fill it with homemade lemon curd, or serve it with a big scoop of ice cream, this is one great recipe that will become a family favorite.

So grab your medium bowl, tablespoon of lemon juice, and a pinch of sweetened or unsweetened coconut, and let's start baking. Happy baking!

Here are some more Weight Watcher friendly side dishes and desserts you may like Air Fryer Cinnamon Rolls, Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.

WHY YOU WILL LOVE THIS LIGHT & HEALTHY LEMON & COCONUT CAKE RECIPE...

Weight Watcher Friendly - This light and sweet coconut lemon cake is only 11 WW points on my WW app for one serving.

Yes, this light and sweet coconut lemon Cake comes in at 11 WW points per serving if you slice it generously-and some might think that's too high. But that's the beauty of the Weight Watchers program: you can enjoy anything if you plan for it! Whether you balance your day with zero-point meals, add in some extra movement to earn more points, or simply decide this is the indulgence worth spending points on, you can savor every bite guilt-free. Remember, it's not about perfection-it's about balance and enjoying the foods you love.

Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.

• Light & Refreshing for Any Occasion - With its bright lemon flavor and subtle tropical coconut notes, this cake makes a stunning centerpiece for summer BBQs, fall gatherings, and birthday parties alike.
• Made with Fresh, Wholesome Ingredients - Featuring real lemon zest, coconut milk, and other simple pantry staples, this dessert delivers big flavor without relying on overly processed ingredients.
• Easy to Make & Beautiful to Serve - This recipe comes together quickly with minimal steps, yet bakes up into a gorgeous cake that looks bakery-worthy-perfect for impressing guests with minimal effort.

HIGHLIGHTED INGREDIENTS NEEDED FOR YOUR NEW FAVORITE LEMON-COCONUT DESSERT AND WHY WE LOVE THEM...

• All-Purpose Flour - A versatile baking staple that creates a tender crumb. For a healthier twist, swap with whole wheat flour for added fiber or a gluten-free blend to make it celiac-friendly.
• Sweetened Shredded Coconut - Adds sweet tropical flavor and texture. For less sugar, use unsweetened shredded coconut while still getting that delightful coconut chew.
• Coconut Oil - A heart-healthy fat that enhances the coconut flavor while keeping the cake moist. You can substitute with olive oil or vegetable oil if preferred.
• Plain Greek Yogurt - Adds protein and moisture without excess fat, creating a tender, tangy balance in the cake. You can swap with sour cream or unsweetened coconut yogurt for a dairy-free option.
• Honey - A natural sweetener that adds floral notes and helps keep the cake soft. Maple syrup or agave nectar work well as alternatives.
• Fresh Lemon Juice - Brings brightness and tangy flavor, pairing perfectly with coconut. Bottled lemon juice can be used in a pinch, but fresh lemons give the best flavor.

How to Make Lemon-Coconut Cake

1: Preheat your oven to 350 degrees F. Grease an 8 inch round pan with cooking spray.

2: In a large bowl whisk together flour, shredded coconut, baking powder, baking soda and sea salt.

3: In a separate bowl mix together the melted coconut oil, honey and eggs.

4: Now add in your Greek yogurt, lemon juice, lemon zest and vanilla extract and mix well.

5: Now add your dry ingredients to your wet ingredients mix well and then add in your almond milk.

6: Pour your cake batter into a greased pan and bake for 25-30 minutes until golden brown on top.

7: When baking is complete remove from pan and cool on a wire rack.

8: Make your Coconut Lemon glaze - take ½ cup of powdered sugar, 2 tablespoons of lemon juice and 1 teaspoon of coconut milk and mix together to form a glaze. Then drizzle over the top of the cake.

9: Optional - Top with shredded coconut and lemon zest. Slice and serve. Enjoy!

Watch the How to Make Lemon Coconut Cake Video Here...

Expert Tips for Baking the Perfect Coconut Lemon Cake

1. Use Room Temperature Ingredients - Bring your eggs, butter, and coconut milk to room temperature before mixing. This ensures a smoother batter and even cake layers.
2. Don't Overmix the Batter - After combining the wet ingredients and dry ingredients, mix only until just combined. Overmixing can make the cake dense instead of fluffy.
3. Boost the Lemon Flavor - Add both lemon zest and a splash of lemon extract for a bright, layered lemon flavor that stands out.
4. Enhance Coconut Flavors - Use sweetened shredded coconut for texture and add a teaspoon of coconut extract to the batter for deeper coconut flavor.
5. Prevent Sticking - Grease your bundt pan or cake pan with nonstick baking spray and dust lightly with flour to help the cake release cleanly.
6. Bake Until Golden - Watch for the cake to turn golden brown and check doneness by inserting a toothpick into the center of the cake. It should come out clean.
7. Cool Properly - Let the cake rest in the pan for 10 minutes before transferring to a wire rack. This helps prevent breaking while unmolding.
8. Add the Lemon-Coconut Glaze While Slightly Warm - Pour glaze over the top of the cake when it's still slightly warm so it soaks in, but not too hot or the glaze will run off.
9. Storage Tips - Wrap leftover cake in plastic wrap or store in an airtight container. It will stay moist at room temperature for 2-3 days or in the fridge for up to 5 days.
10. Serving Ideas - Top slices with extra shredded coconut, a dollop of whipped cream, or even a scoop of vanilla ice cream for an indulgent treat. It also makes a stunning birthday or summer dessert centerpiece.

❓ Frequently Asked Questions About Lemon Coconut Cake

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ARE YOU A WEIGHT WATCHER?

If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.

This Weight Watchers friendly Moist Lemon Coconut Cake recipe is only 11 Points on my Weight Watchers points app for one delicious slice. 

Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.

Just plug the ingredients into your WW app to confirm the points for your individual program.

If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..

Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.

I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!

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If you are impatient like me... blog visitors can get instant access to the digital download version today for only $8.97 just click here...

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