Skip to Content

Coconut-Lemon Cake

  • Save Recipe
  • Prep 10 min
  • Total 2 hr 5 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 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 Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved