Fresh, bright, and beautifully decorated, this Lemon Coconut Bento Cake | Fresh & Zesty Mini Cake is a celebration dessert that brings together soft lemon sponge, silky lemon curd filling, and a fluffy coconut coating. Although the keyword includes “bento cake,” this recipe is a full-size 8-inch cake, perfect for birthdays, spring gatherings, showers, brunches, and elegant desserts.

You’ll love how refreshing the lemon flavor is and how the coconut adds a tropical touch without overpowering the cake. Inspired by the minimalist aesthetic of Korean bento cakes, this version keeps the charm while offering enough servings for a full celebration.

What Makes This Lemon Coconut Bento Cake Special ?

Light Lemon Cake With Soft Crumb

The base is a tender lemon cake made with fresh lemon zest, lemon juice, and buttermilk for a soft, moist texture.

Lemon Curd Filling for a Bright, Tangy Center

This cake features homemade lemon curd, giving it a vibrant, creamy, and naturally tangy middle layer just like the cake in the image.

Coconut Coating for Tropical Flavor

Instead of adding coconut to the batter, it coats the cake’s exterior, giving a fluffy, snowy finish that contrasts beautifully with the yellow lemon layers.

Ingredients for the Perfect Lemon Coconut Bento Cake

Dry Ingredients

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt

Wet Ingredients

½ cup unsalted butter, softened
½ cup vegetable oil
3 large eggs, room temperature
1 tablespoon lemon zest
¼ cup lemon juice, freshly squeezed
1 cup buttermilk
2 teaspoons vanilla extract

Homemade Lemon Curd Filling

4 large egg yolks
½ cup granulated sugar
¼ cup lemon juice
1 tablespoon lemon zest
4 tablespoons unsalted butter

Coconut Coating & Decoration

1 ½–2 cups sweetened shredded coconut
Optional: edible flowers, fresh lemon slices

How to Make the Lemon Coconut Bento Cake (Step-by-Step)

1. Prepare the Cake Pans

Line two 8-inch pans with parchment.
Grease sides lightly.
Preheat oven to 350°F (175°C).

2. Mix the Lemon Cake Batter

Beat butter + sugar until fluffy.
Add oil and mix until smooth.
Add eggs one at a time.
Mix in lemon zest, lemon juice, and vanilla.
Whisk dry ingredients separately.
Add dry ingredients alternating with buttermilk until batter is smooth.

3. Bake the Cake Layers

Divide batter between pans.
Bake 25–30 minutes until the centers spring back.
Cool completely.

4. Make the Lemon Curd Filling

Whisk egg yolks + sugar in a saucepan.
Add lemon juice + zest.
Cook over low heat until thickened.
Off heat, stir in butter.
Chill for 1 hour.

5. Assemble the Cake

Filling with Lemon Curd

Spread a generous layer of lemon curd between the cooled cake layers.

Applying the Coconut Exterior

Cover the cake with a light layer of frosting (optional buttercream crumb coat).
Press shredded coconut all over the sides and top.
Decorate with edible flowers and lemon slices like in the photo.

Expert Tips for a Moist & Tender Lemon Cake

Use Room Temperature Ingredients

It helps the batter mix evenly and rise properly.

Avoid Overmixing

Mix only until combined to prevent a dense texture.

How to Keep Coconut From Falling Off

Lightly frost the cake before applying coconut for better adhesion.

Flavor Variations

Lemon Blueberry Coconut Cake

Fold 1 cup fresh blueberries into the batter.

Lemon Raspberry Coconut Cake

Add raspberry jam between layers with lemon curd.

Lemon Vanilla Coconut Cake

Increase vanilla for a creamier bakery flavor.

Common Mistakes to Avoid

Overbaking the Cake

This causes dryness. Remove as soon as it springs back.

Adding Coconut Inside the Batter

This makes the cake heavy — keep it on the outside for fluffiness.

How to Store & Freeze

Refrigeration

Store covered for up to 4 days.

Freezing

Freeze slices wrapped tightly for up to 2 months.

Serving Ideas

Serve with hot tea or chamomile
Pair with fresh berries
Add fresh lemon slices or flowers for special occasions

FAQs About Lemon Coconut Bento Cake

1. Can I use store-bought lemon curd?
Yes, but homemade tastes fresher and less sweet.

2. Can I use unsweetened coconut?
Yes, but the texture will be drier.

3. Can this cake be made gluten-free?
Use a 1:1 gluten-free flour blend.

4. Can I freeze the lemon curd?
Yes — up to 3 months.

Conclusion

The Lemon Coconut Bento Cake | Fresh & Zesty Mini Cake is a bright, beautiful celebration cake with the perfect balance of tangy lemon and soft coconut sweetness. With its fluffy crumb, silky lemon curd filling, and elegant decoration, this cake is a show-stopper for any occasion.