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 min
  • Total Time 2 hr 5 min
  • Servings 16

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.

Expert 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
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.