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Gluten Free Lemon Coconut Cake With Lemon Cream Cheese Frosting

April 9, 2020 By Natalie 15 Comments

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Lemon Coconut Sheet Cake

Gluten Free Lemon Coconut Cake with Lemon Cream Cheese Frosting is incredibly moist, fluffy, and bursting with delicious lemon tart flavor and sweet coconut. A dreamy spring and summer dessert that’s sure to become a family favorite on repeat!

Lemon Coconut Sheet Cake with dairy free option

Gluten Free Lemon Coconut Cake:

When life gives you lemons you should make this Lemon Coconut Cake recipe, yes you should! If you are looking for the BEST Lemon Coconut Cake, then this is it!! Nothing pairs more perfectly than tart lemon and sweet coconut. This combination is incredibly moist, fluffy, and brimming with flavor. Spring and Summer nights just got 10 times better. You are going to love how easy this cake is to make. No slaving in the kitchen for hours dealing with layers, perfectly frosted sides, and fancy piped tops. Easy and delicious, I’ve got you covered! You’ll definitely want to add this Lemon Coconut Sheet Cake to your list of baking arsenals. Sweetheart hit a home run… hee hee!

Gluten Free sweet lemon coconut cake

Lemon Cake With Lemon Cream Cheese Frosting:

This sweet citrus indulgent is topped with a smooth creamy Lemon Cream Cheese Frosting. I have added in a dairy free option for you.  If you can’t do dairy then I suggest Wayfare cream cheese, it has a nice cream cheese taste. Keep in mind the consistency of dairy free cream cheese is not the same than that of regular cream cheese so the result may be a little different. If your looking for another delicious gluten free recipe with cream cheese frosting then try these Gingerbread Spice Bars.

overhead picture of easter lemon cake with jelly beans on top

Ingredients You Will Need For Lemon Coconut Sheet Cake:

For the Cake:

  • 2 1/2 cups Bobs Red Mill Gluten Free 1 to 1 Flour
  • 3/4 cup Shredded Sweetened Coconut
  • 1 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tbsp apple cider vinegar
  • 3 eggs at room temp
  • 1 1/2 sticks Earth Balance Butter = 3/4 cup ( at room temperature )
  • 2 tsp vanilla extract
  • Zest from a large Jumbo sized lemon. Use the whole peel, should equal approximately 4 tablespoons worth.
  • 3 tbsp of fresh lemon juice
  • 1/4 cup unsweetened coconut milk
  • 3/4 cup boiling hot water

For The Lemon Cream Cheese Frosting:

  • 1 – 8 ounce container of cream cheese or ” Wayfare ” brand cream cheese for dairy free.
  • 1/4 cup melted dairy free earth balance butter
  • 1 tsp vanilla extract
  • 3 tbsp fresh lemon juice
  • 3 cups powdered sugar

a slice of gluten free lemon sweet coconut cake

 

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A moist and fluffy tart lemon cake

Gluten Free Lemon Coconut Cake


★★★★★

5 from 3 reviews

  • Author: Natalie
  • Total Time: 1 hour
  • Yield: 20 1x
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Description

Gluten Free Lemon Coconut Cake with Cream Cheese Lemon Frosting is incredibly moist, fluffy, and bursting with delicious lemon tart flavor and sweet coconut. A dreamy spring and summer dessert that’s sure to become a family favorite on repeat!


Ingredients

Scale

For the Cake:

  • 2 1/2 cups Bobs Red Mill Gluten Free 1 to 1 Flour
  • 3/4 cup Shredded Sweetened Coconut
  • 1 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tbsp apple cider vinegar
  • 3 eggs at room temp
  • 1 1/2 sticks Earth Balance Butter = 3/4 cup ( at room temperature … soft )
  • 2 tsp vanilla extract
  • Zest from a large Jumbo sized lemon. Use the whole peel, should equal approximately 4 tablespoons worth.
  • 3 tbsp of fresh lemon juice
  • 1/4 cup unsweetened coconut milk
  • 3/4 cup boiling hot water

For the Cream Cheese Lemon Frosting:

  • 1 – 8 ounce container of cream cheese or wayfare cream cheese for dairy free.
  • 1/4 cup melted dairy free earth balance butter
  • 1 tsp vanilla extract
  • 3 tbsp fresh lemon juice
  • 3 cups powdered sugar

Instructions

For the Cake:

  1. Preheat oven to 350 degrees. Line the bottom of a 10 inch x 2 inch square pan with parchment paper then grease the sides and bottom lightly with cooking spray.
  2. In a medium bowl sift your flour, baking soda, baking powder and set aside.
  3. In a large bowl cream your sugar, butter, milk, and vanilla.
  4. Add eggs and blend until combined.
  5. Add in lemon zest, lemon juice, and apple cider vinegar. Mix with a spatula until combined. Do not blend.
  6. Gently fold in coconut shreds with a spatula.
  7. Next gently fold in flour mix until just combined. Don’t over mix.
  8. Now add in your boiling water and using your spatula gently mix until fully incorporated and combined.
  9. Pour your batter into your parchment lined square 10 inch x 2 inch pan.
  10. Now bake at 350 degrees for 30 minutes. Check with a toothpick to see if it’s done.
  11. Let cool in pan for 30 minutes then transfer to a wire cooling rack to finish cooling. This will take a few hours.

For the Lemon Cream Cheese Frosting:

  1. In a large bowl cream ( blend ) your cream cheese until smooth consistency.
  2. Add your melted butter, vanilla, lemon juice and blend together.
  3. Now add your powdered sugar 1 cup at a time blending between each addition.
  4. Frost your cake 🙂
  5. Top with sweet coconut shreds and lemon zest.
  • Prep Time: 30
  • Cook Time: 30

Keywords: Gluten Free Lemon Coconut Cake, Lemon Coconut Cake, Best Lemon Coconut Cake, Lemon Cake with Lemon Cream Cheese Frosting, Easy lemon cake, Lemon Coconut Sheet Cake, gluten free desserts

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

We are hard pressed on every side, but not crushed; perplexed, but not in despair; persecuted, but not abandoned; struck down, but not destroyed. We always carry around in our body the death of Jesus, so that the life of Jesus may also be revealed in our body.

2 Corinthians 4: 8-10

This is such a wonderful easy Lemon Cake recipe! We hope you enjoy it as much as we do! Check out all of our gluten free desserts here

Love, Natalie

❤️

Moist and Fluffy lemon sheet cake recipe for easter

MORE GLUTEN-FREE DESSERT RECIPES TO TRY:

  • Banana Oat Muffins { Vegan Option }
  • Chocolate Chip Banana Bread Bars
  • Gluten – Free Cotton Candy Cupcakes

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Filed Under: Dairy Free, Desserts, Gluten Free

Reader Interactions

Comments

  1. Jennifer Bigler says

    April 10, 2020 at 8:11 am

    What a gorgeous cake. Lemon and coconut are my favorite! It looks so light and moist. Yum!!

    ★★★★★

    Reply
    • Natalie says

      April 10, 2020 at 10:35 am

      Awe thank you so much Jen! It really is such a great combination! Happy Easter my friend!

      Reply
  2. Sarah says

    April 10, 2020 at 10:15 am

    What a gorgeous cake! Such a beautiful combination of flavors and that texture is perfection, my family will go crazy for it, thank you for the wonderful recipe!

    ★★★★★

    Reply
    • Natalie says

      April 10, 2020 at 10:38 am

      Thank you so much! It really is so delicious and tempting.

      Reply
  3. Suzanne says

    May 15, 2020 at 12:27 pm

    This looks so good! Do you use this cake base in any other recipes?

    Reply
  4. Vanessa says

    May 15, 2020 at 12:28 pm

    Thanks for sharing! Does it keep long?

    Reply
  5. Leslie A Bussey says

    July 22, 2020 at 12:21 pm

    Can I use real butter instead of the Earth Balance?

    Reply
    • Natalie says

      July 23, 2020 at 4:02 pm

      Hi yes that should work just fine!

      Reply
      • Leslie A Bussey says

        July 23, 2020 at 5:36 pm

        Thanks so much! 😉

        Reply
  6. Candace says

    March 24, 2021 at 5:24 am

    Hi! Are you referring to coconut milk in the can or carton here?

    Reply
  7. Candy says

    October 2, 2021 at 4:56 pm

    What size pan do I use when diving the cake? It says the same Size for fit 1x and 2x…10″x2″

    Reply
    • Natalie says

      October 2, 2021 at 6:08 pm

      Hi Candy! Oh my gosh I’m so thankful you reached out. I never caught this error. I need to fix it now.. so thank you and sorry it wasn’t accurate. It’s suppose to be a 8 x8 pan and to double it use a 10 x 15 or something close to that size should work great!! Thank you for baking with us!! Have a blessed day!- Natalie

      Reply
  8. Candy says

    October 2, 2021 at 4:58 pm

    Oops… My mistake. It should be “doubling” the recipe!! Not diving!

    Reply
  9. Ashok says

    June 17, 2022 at 9:21 pm

    Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.

    ★★★★★

    Reply
    • Natalie says

      October 27, 2022 at 11:49 am

      Awe thank you so very much! I’m so happy you loved it!

      Reply

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About Me

A passionate gluten-free and dairy-free food blogger with a fierce love for baking! I’ve been a food blogger for over 5 years now and I adore it. My gluten-free and dairy-free journey began about 9 years ago. After going through some really difficult health obstacles I found out I was sensitive to gluten and dairy. Initially it was very tough. I had no clue what I could eat, and I mourned my regular diet like it was the death of me.

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