Coconut Rum Cake with Lemon Curd
There’s something about a dessert like this that instantly shifts the tone of a gathering. It feels a little celebratory, a little unexpected, like you’ve transported your table somewhere sun-soaked and citrus-lined, even if you’re hosting on a busy weeknight.
This Coconut Rum Cake with Lemon Curd is one of those quietly impressive recipes that delivers big impact without demanding complicated technique. It leans on a few smart shortcuts, but the end result feels entirely from-scratch: tender, buttery layers infused with coconut and rum, balanced by bright lemon curd and finished with a soft, snowy coating of coconut.
It’s the kind of cake you bring out at the end of a meal and watch the room pause for a second, before everyone leans in for a slice.
Ingredients
For the Cake
1 box butter recipe golden cake mix
3 large eggs
½ cup (1 stick) unsalted butter, softened
⅓ cup cream of coconut (such as Coco Lopez)
⅓ cup water
1 tablespoon dark rum
For the Frosting
2 (8 oz) packages cream cheese, softened
½ cup (1 stick) unsalted butter, softened
½ cup cream of coconut
¾ cup powdered sugar
1 teaspoon vanilla extract
For Assembly
1 (10 oz) package sweetened shredded coconut
1 jar lemon curd (such as Bonne Maman)
Zest of 1 lemon
Instructions
1. Prepare the Cake: preheat oven to 375°F. Lightly coat two 8-inch cake pans with baking spray (with flour). In a stand mixer fitted with a paddle attachment, combine the cake mix, eggs, butter, cream of coconut, water, and rum. Mix on low speed until combined, then increase to medium speed and beat for 4 minutes to incorporate air.
2. Bake the Cake: Dive the batter evenly between pans. Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans, then run a knife around the edges and turn out onto racks to cool completely. Cupcake option: Bake in muffin tins lined with cupcake paper for 13–15 minutes instead.
3. Make the Frosting: in a stand mixer, beat together cream cheese, butter, and cream of coconut. Mix until smooth and fully combined. Add powdered sugar and vanilla extract. Beat on medium speed until light and creamy.
4. Assemble and Decorate the Cake: place one cake layer on a serving platter, flat side up. Spread a layer of lemon curd over the top, leaving about a ½-inch border around the edge. Place the second cake layer on top. Frost the entire cake—top and sides—with the cream cheese frosting. Gently press shredded coconut onto the sides and top of the cake. Finish with fresh lemon zest over the top for brightness and aroma.
Entertaining Tip: this cake is even better after a few hours in the fridge—the flavors settle, the coconut softens, and each slice cuts cleanly for a beautiful presentation. Pull it out about 20 minutes before serving for the perfect texture.
This is a dessert designed for sharing: the kind that invites a second slice, lingers on the table a little longer, and somehow becomes part of the memory of the night itself.
Whether you’re hosting a holiday brunch, a spring dinner, or simply gathering a few friends around your table, this cake delivers that balance we’re always chasing: effortless to make, but elevated in every bite.
Because at the end of the day, small kitchen entertaining isn’t about doing more, it’s about choosing recipes that let you be present. And this one? It does exactly that.
