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Coconut-Lemon Cake

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Coconut-Lemon Cake
  • Prep Time 10 min
  • Total Time 2 hr 5 min
  • Servings 16
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Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it’s picture perfect and delicious.

Ingredients

1
box Betty Crocker™ SuperMoist™ lemon cake mix
1
box (4-serving size) lemon-flavored gelatin
2/3
cup water
1/3
cup vegetable oil
4
eggs
2
containers Betty Crocker™ Whipped fluffy white frosting
1 1/2
cups flaked coconut

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
  • 2 In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3 Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • 4 Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.
Tips  

Garnish this pretty cake with thin lemon slices and fresh mint sprigs.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
170
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
7g
34%
,
Trans Fat
2 1/2g
)
Cholesterol
55mg
18%
Sodium
310mg
13%
Potassium
75mg
2%
Total Carbohydrate
57g
19%
(
Dietary Fiber
0g
0%
,
Sugars
44g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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