Lemon Filled Coconut Cake

Lemon Filled Coconut Cake

Enjoy this wonderful coconut cake made using Betty Crocker® Gluten Free cake mix – a delicious dessert with citrusy twist.

Prep Time

25

Minutes

Total Time

2:25

Hrs:Mins

Makes

10

servings

Cake
1
box Betty Crocker® Gluten Free yellow cake mix
1/2
cup butter, softened
2/3
cup water
2
teaspoons pure vanilla
3
eggs
Frosting
2
cups gluten-free powdered sugar
1/4
cup butter, softened
1
teaspoon gluten-free coconut extract, if desired
1
to 2 tablespoons milk
Filling
1/2
cup lemon curd
1
cup flaked coconut, toasted
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
  2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  3. Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  4. In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
  5. Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
Look for lemon curd in the jams and preserves aisle of the grocery store. Most stores stock lemon-flavored curd, but try orange or raspberry curd if it’s available.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 14g,
    • Trans Fat 1/2g),
  • Cholesterol 110mg;
  • Sodium 360mg;
  • Total Carbohydrate 72g
    • (Dietary Fiber 1g,
    • Sugars 50g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.