Lemon & Coconut Easter Desserts You’ll Love
Spring is in the air, flowers are blooming, and Easter is just around the corner. What better way to celebrate than with bright, refreshing flavors that bring sunshine to your table? Lemon and coconut are a match made in dessert heaven—zesty, tropical, and perfect for the season.
Whether you’re hosting a festive brunch or simply want to treat yourself to something special, these lemon & coconut Easter desserts will have everyone asking for seconds!
View more Easter Recipes: Easy Ideas for a Delicious Celebration recipes
Lemon & Coconut Easter Desserts
Lemon Coconut Mini Cakes
Light, fluffy, and perfectly portioned
These cute little cakes are ideal for Easter gatherings. Moist lemon cake layered with a coconut cream filling and topped with a delicate lemon glaze. Garnish with shredded coconut and edible flowers for a stunning finish.
Light, zesty, and topped with a coconut glaze — perfect for Easter or any spring celebration.
Servings: 8 mini cakes Prep Time: 20 minutes Cook Time: 20–25 minutes
Ingredients:
For the Cakes:
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) melted coconut oil (or unsalted butter)
- 2 large eggs
- 1/4 cup (60ml) fresh lemon juice
- Zest of 1 lemon
- 1/4 cup (60ml) coconut milk (or regular milk)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/3 cup shredded unsweetened coconut
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp lemon juice (more if needed for consistency)
- 2 tbsp shredded coconut, for topping
- Optional: lemon zest or edible flowers for decoration
Instructions:
- Preheat the oven to 350°F (175°C). Grease a muffin tin or mini bundt pan.
- Mix wet ingredients: In a medium bowl, whisk together eggs, coconut oil, lemon juice, zest, coconut milk, and vanilla extract.
- Combine dry ingredients: In a separate bowl, mix flour, sugar, baking powder, salt, and shredded coconut.
- Combine wet & dry: Gradually add the dry mixture to the wet, stirring gently until just combined. Do not overmix.
- Bake: Spoon batter into prepared muffin or mini bundt pans (about 3/4 full). Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool: Let cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cakes.
- Garnish: Sprinkle with shredded coconut, lemon zest, or edible flowers.
These mini cakes are moist, fluffy, and bursting with flavor. Perfect as a centerpiece dessert or wrapped up as a sweet Easter gift!
No-Bake Lemon Coconut Cheesecake Bars
Chill and serve—easy and delicious!
With a buttery coconut crust and a creamy lemon filling, these no-bake bars are as refreshing as they are effortless. Make ahead and keep chilled until it’s time to serve.
Creamy, zesty, and coconutty – a perfect Easter treat that requires no oven!
Servings: 9 bars Prep Time: 20 minutes Chilling Time: 4 hours (or overnight) Cook Time: None
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)
- 1/2 cup (40g) shredded unsweetened coconut
- 6 tbsp (85g) melted coconut oil or butter
- 2 tbsp (25g) brown sugar or coconut sugar
- 16 oz (450g) cream cheese, softened
- 1/2 cup (120ml) coconut cream (from a chilled can, only the thick part)
- 1/2 cup (60g) powdered sugar (or to taste)
- 1/4 cup (60ml) fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- Shredded toasted coconut
- Extra lemon zest
Instructions
- In a bowl, mix graham cracker crumbs, shredded coconut, melted coconut oil, and sugar until it resembles wet sand.
- Line an 8×8-inch (20×20 cm) square pan with parchment paper. Press the crust firmly into the bottom. Chill in the freezer while you make the filling.
- In a large bowl, beat the cream cheese until smooth. Add coconut cream, powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until fluffy and creamy.
- Pour the filling over the crust and smooth the top with a spatula. Sprinkle with toasted coconut if using.
- Chill: Refrigerate for at least 4 hours, preferably overnight, until set.
- Lift out using the parchment paper, cut into 9 squares, and garnish with more lemon zest if desired.
Tips:
For a gluten-free version, use gluten-free graham crackers.
You can substitute Greek yogurt for coconut cream if desired, though the texture will be slightly lighter.
Lemon Coconut Macaroons
A classic with a citrusy twist. Chewy on the inside, crisp on the outside—these coconut macaroons get a makeover with lemon zest and a drizzle of white chocolate. Perfect for your Easter dessert platter or as a sweet homemade gift.
Lemon Coconut Trifles
Layers of goodness in a jar
Layer lemon curd, coconut whipped cream, and crushed vanilla cookies in individual jars or glasses. A delightful treat that looks just as good as it tastes.
Lemon Coconut Cupcakes
Sweet, zesty, and crowd-pleasing
Fluffy lemon cupcakes are topped with a coconut buttercream frosting and sprinkled with toasted coconut. These are always a hit with both kids and adults.
Lemon Coconut Cupcakes
Servings: 12 cupcakes Prep Time: 15 minutes Cook Time: 18–20 minutes Total Time: 35 minutes
Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice (fresh)
- ½ cup (120 ml) canned coconut milk or regular milk
- ½ cup (45 g) shredded sweetened coconut
- ½ cup (115 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar
- 1 tbsp lemon juice
- 1–2 tbsp coconut milk (or regular milk), as needed
- Optional: more shredded coconut and lemon zest for topping
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time. Then, mix in lemon zest and lemon juice.
- Combine wet & dry: Add the flour mixture in three additions, alternating with the coconut milk. Mix until just combined. Fold in shredded coconut.
- Divide the batter among the cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Beat butter until creamy. Add powdered sugar gradually, then beat in lemon juice and coconut milk until smooth and spreadable.
- Frost and decorate: Frost the cooled cupcakes and top with extra coconut and lemon zest if desired.
Tips:
For an extra lemony flavor, add a few drops of lemon extract to the batter or frosting.
Store cupcakes in an airtight container for up to 3 days.
Lemon Coconut Energy Bites (Healthy Option!)
A guilt-free sweet bite: Made with dates, shredded coconut, lemon zest, and almonds, these bites are perfect for a lighter Easter treat. No refined sugar and packed with natural flavor!
Lemon and coconut bring a fresh and sunny vibe to any celebration, especially Easter. Whether you’re baking from scratch or going the no-bake route, these desserts are guaranteed to impress your guests (and your taste buds). Which one will you try first?
