Coconut-Lemon Cake

Coconut-Lemon Cake

Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it’s picture perfect and delicious.

Prep Time

10

Minutes

Total Time

2:05

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Garnish this pretty cake with thin lemon slices and fresh mint sprigs.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 170),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 2 1/2g),
  • Cholesterol 55mg;
  • Sodium 310mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 0g,
    • Sugars 44g),
  • Protein 3g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.