Lemon Filled Coconut Cake

  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 10

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
14g
71%
Trans Fat
1/2g
Cholesterol
110mg
37%
Sodium
360mg
15%
Potassium
70mg
2%
Total Carbohydrate
72g
24%
Dietary Fiber
1g
5%
Sugars
50g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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