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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.

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 (67) 18 Reviews
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  • Prep Time 10 min
  • Total Time 2 hr 5 min
  • Servings 16

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

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LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
55mg
55%;
Sodium
310mg
310%;
Total Carbohydrate
57g
57%
(Dietary Fiber
0g
0%
  Sugars
44g
44%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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