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Moist Lemon Coconut Cake Recipe with Easy White Chocolate Ganache

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A bright, tropical, and moist lemon coconut cake topped with a silky white chocolate ganache. Perfect for special occasions or a casual treat with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ⅓ cup (80 ml) fresh lemon juice
  • ¾ cup (180 ml) whole milk or coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup (85 g) sweetened shredded coconut, toasted lightly
  • 8 oz (225 g) white chocolate chips or chopped white chocolate
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons unsalted butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or line two 9-inch round pans with parchment paper.
  2. Toast shredded coconut lightly in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition. Scrape down sides as needed.
  6. Mix in lemon zest and vanilla extract.
  7. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix gently on low speed just until combined.
  8. Fold in toasted shredded coconut using a spatula.
  9. Pour in fresh lemon juice and gently fold it in.
  10. Pour batter into prepared pan(s) and smooth the top. Tap pan lightly to remove air bubbles.
  11. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Allow cake to cool completely in the pan on a wire rack, at least 30 minutes.
  13. To make ganache, heat heavy cream in a small saucepan over medium heat until it starts to simmer, do not boil.
  14. Pour hot cream over white chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy. Stir in butter if using.
  15. Pour ganache over cooled cake, spreading evenly. Let set for at least 30 minutes before slicing.

Notes

Use room temperature eggs and butter for best results. Toast the coconut to enhance flavor and prevent sogginess. Be gentle when folding ingredients to keep the cake tender. Use an oven thermometer to avoid overbaking. Let the cake cool completely before adding ganache to prevent melting. If ganache is too thick, warm gently; if too thin, refrigerate briefly.

Nutrition

Keywords: lemon cake, coconut cake, white chocolate ganache, moist cake, easy dessert, tropical cake, lemon dessert

Find it online: https://tinastirs.com/moist-lemon-coconut-cake-recipe-with-easy-white-chocolate-ganache/