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Coconut-Lemon Cake

coconut-lemon cake Dessert
Coconut-Lemon Cake
  • Prep 10 min
  • Total 2 hr 5 min
  • Servings 16

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

Updated August 30, 2011
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

  • 1
    box Betty Crocker™ Super Moist™ 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

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
170
% Daily Value
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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