Coconut and lemon pair together beautifully for a delicious Easter dessert. Add colored coconut for a festive look that is perfect for any holiday or occasion.
Easter is just over a week away and I am planning a delicious meal for family and friends. Ham is our traditional main course, along with veggies and other yummy sides. Dessert often varies, usually something fruity and something chocolate. Since my whole family loves lemon, a lemon-flavored dessert will definitely be on the menu, and this cake fits the bill.
A light and lemony cake is layered with homemade coconut pastry cream, frosted with a whipped coconut frosting, and decorated with coconut and chocolate eggs. I love creating different decorations for cakes, and decided to dye some of my coconut green, so it looked like Easter basket grass. It came out so cute and I hope you make the recipe and have a Happy Easter! Buona Pasqua!
Visit Dixie Crystals for the FULL RECIPE:
Easter Lemon Coconut Cream Cake
Easter Lemon Coconut Cream Cake
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What a festive cake! Love the lemon filling, I imagine it pairs perfectly with the coconut flavors 🙂
This website link isn’t working! Trying to make this cake for Easter – do you have another way of accessing the recipe? Thank you!!!
Hi Maureen. The Dixie Crystals website isn’t working at the moment. I can’t access the page either unfortunately. I am emailing you now.
Can you leave out the coconut cream part?? Or will it bake differently.
The coconut milk is used for the pastry cream only. You can make regular pastry cream and sub whole milk for the coconut and not add the coconut flavoring, or choose to add a different filling like lemon curd. There is no coconut milk or cream in the actual cake so it doesn’t affect the baking od the lemon cake if you choose to not use the coconut pastry cream