Moist Lemon Coconut Cake
I am a non secular from scratch baker, but I obtain an exception in phrases of this perfectly moist and lemony cake. I dressed up cake mixes with my maintain touches and ended up with delightfully flavored cake squares that are supreme for a celebration. —Trisha Kruse, Eagle, Idaho Now Trending Test Kitchen Approved Moist
I am a non secular from scratch baker, but I obtain an exception in phrases of this perfectly moist and lemony cake. I dressed up cake mixes with my maintain touches and ended up with delightfully flavored cake squares that are supreme for a celebration. —Trisha Kruse, Eagle, Idaho
Now Trending
Moist Lemon Coconut Cake
Prep Time25 min
Put together dinner Time30 min
Yield15 servings
Substances
- 4 large eggs, room temperature
- 1 kit (13-1/4 oz) lemon cake combine
- 1 can (22 oz) lemon pie filling
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1/2 cup sweetened shredded coconut
- FROSTING:
- 1 kit (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons lemon juice
- 2-1/2 cups confectioners’ sugar
- 1/3 cup sweetened shredded coconut
- 2 teaspoons grated lemon zest
Instructions
- Preheat oven to 350°. In a large bowl, beat eggs unless gentle and lemon colored, 3-5 minutes. Beat in cake combine unless blended. Add pie filling, lemon juice and zest; combine properly. Trail in coconut. Unfold accurate into a greased 13×9-in. baking pan.
- Bake unless a toothpick inserted advance the heart comes out with factual a few crumbs, 30-35 minutes. Frigid entirely in pan on a wire rack.
- In a large bowl, beat cream cheese, butter and lemon juice unless gentle and fluffy, 4-6 minutes. Step by step beat in confectioners’ sugar. Unfold over cake. Sprinkle with coconut and lemon zest. Refrigerate leftovers.
Diet Info
1 part: 379 calories, 16g rotund (10g saturated rotund), 86mg cholesterol, 363mg sodium, 57g carbohydrate (43g sugars, 0 fiber), 3g protein.
