Lemon Coconut Cake

Lemon Coconut Cake

keto lemon coconut cake
Download a printable PDF of this recipe

What you'll need: 

For the cake:

    Lemon filling:

    • 1 Cup Sweetener 
    • 1 TBSP xanthan gum or any thickening agent
    • 1 Cup water 
    • 4 Large egg yolks slightly beaten 
    • 1/3 Cup fresh lemon juice 
    • 2 TBSP unsalted butter 


    • 8 oz cream cheese, softened 
    • 8 TBSP butter, softened 
    • 1/2 Cup confectioner sweetener 
    • 1 TBSP vanilla extract 
    • 2 TBSP heavy cream 
    • 1 1/2 Cup unsweetened coconut

      How to prepare:

      1. Preheat oven to 350 degrees F
      2. Prepare cake as directed on package and divide mix between 3 9" baking pans or desired pans
      3. Bake for 30-40 minutes or until toothpick comes out clean
      4. While cake is baking make filling
      5. In a small sauce pan combine the sugar, xantham gum and water. Bring to a boil, stir and cook for 2 minutes or until thickened.
      6. Remove from heat, add the egg yolks and stir.
      7. Bring to a boil, constantly stirring for 2 minutes.
      8. Remove from heat, add in the lemon juice & butter. Stir and set aside to cool.
      9. Once cake is completely cooled, place 1st layer on a serving platter 
      11. Add 1/4-1/2 cup of the filling
      13. Repeat with next layer

      14. Mix all ingredients together for the frosting and frost outside of the cake as desired.
      15. Top with shredded coconut
      16. ENJOY!

      Recipe from : @keepingitlowcarb using Keto Queen Kreations Chocolate Cake 

      Back to blog