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Coconut-Lemon Cake

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Coconut-Lemon Cake
  • Prep 10 min
  • Total 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.
Updated Aug 30, 2011

Ingredients

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    Garnish this pretty cake with thin lemon slices and fresh mint sprigs.

Nutrition

410 Calories, 18g Total Fat, 3g Protein, 57g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
170
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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