Lemon Berry Burst Layer Cake with Coconut Frosting

When warm weather rolls in, there’s nothing more satisfying than a dessert that’s bright, fresh, and packed with flavor. This lemon berry layer cake hits all the right notes—tangy lemon, sweet bursts of fresh berries, a hint of coconut, and an airy whipped topping that pulls it all together.

Perfect for picnics, summer gatherings, or even a weekend baking project, this cake is a seasonal showstopper. Whether you’re serving it at brunch or saving it for dessert, the combination of fruit, cream, and citrus is irresistible.

Ingredients for Lemon Berry Burst Layer Cake with Coconut Frosting

• 1/2 cup (113 g) butter, softened

• 1 cup (200 g) granulated sugar

• 2 eggs

• 1/2 cup (120 ml) milk

• 1/2 cup (120 ml) sour cream

• 1/4 cup (60 ml) lemon juice

• 1 1/2 cups (190 g) all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp lemon zest

• 1/3 cup (67 g) light brown sugar

• 1 cup (150 g) blueberries

• 1 cup (240 ml) non-dairy whipped topping (e.g., Cool Whip)

• 1 cup (125 g) fresh raspberries

Frosting

• 3 oz (85 g) cream cheese

• 1 tsp lemon extract or 1/4 cup (60 ml) lemon juice

• 1/3 cup (40 g) powdered sugar

• 2 Tbsp lemon zest

• 4 cups (960 ml) non-dairy whipped topping (e.g., Cool Whip)

• A few drops of yellow food coloring

• 1 1/2 cups (120 g) sweetened shredded coconut (any cut)

How to Make Lemon Berry Burst Layer Cake with Coconut Frosting

Kitchen Tip:
Baking times may vary slightly—our cake baked perfectly in about 35–40 minutes. Keep an eye on it toward the end!

1. Preheat your oven to 350°F (175°C).

2. Coat two 8 or 9 inch (20 or 23 cm) round cake pans with non-stick spray. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

3. Cream the butter and granulated sugar together until light and fluffy. Beat in the eggs, then add the milk, sour cream, lemon juice, and lemon zest.

4. Gently stir the dry ingredients into the wet mixture just until moistened. Avoid over-mixing for a lighter texture.

5. Sprinkle 1/3 cup (67 g) of light brown sugar into the bottom of one cake pan. Layer the blueberries evenly over the brown sugar. Pour half the batter into this pan. Pour the remaining batter into the second cake pan.

6. Bake for about 35 minutes. Test with a toothpick—it should come out clean. If not done, continue baking in 5-minute increments. Once baked, let the cakes cool on a rack. Invert the plain (no berries) layer onto a serving plate. Invert the blueberry-topped cake onto a flat baking sheet. Once both are fully cooled, spread 1 cup (240 ml) of whipped topping over the plain bottom layer. Sprinkle raspberries over the topping.

7. Carefully transfer the blueberry layer (berries facing up) on top of the bottom layer. Use a spatula or cake lifter to help. If it cracks or berries shift, gently fix it in place—it will be covered in frosting later.

8. Frosting: Soften the cream cheese in a bowl. Add powdered sugar, lemon zest, lemon extract or juice, and a few drops of food coloring. Mix until smooth. Fold in the whipped topping and shredded coconut. Blend until most cream cheese lumps are gone (some small ones are okay).

9. Adjust frosting thickness by adding more whipped topping or coconut if needed. Cover the entire cake with the frosting. Store in the refrigerator until ready to serve.

This stunning lemon berry cake is as refreshing as it is flavorful. From the juicy berries to the fluffy lemon-kissed frosting, each bite delivers a vibrant taste of summer. The hidden blueberry layer adds an unexpected twist, while the whipped topping keeps it light and cloud-like.

Refrigerate until you’re ready to wow your guests. Whether you’re serving this for a birthday, cookout, or afternoon tea, prepare for compliments—this beauty won’t last long on the table!