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Coconut-Lemon Cake

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  • 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.
By Betty Crocker Kitchens
Updated Aug 30, 2011
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Ingredients

  • 1 box Betty Crocker™ Delights 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 tubs (12 oz) 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.

Tips from the Betty Crocker Kitchens

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

Nutrition

Nutrition Facts are not available for this recipe
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