Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it’s picture perfect and delicious.
Coconut-Lemon Cake
- Prep Time 10 min
- Total 2 hr 5 min
- Servings 16
- Ingredients 7
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
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
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Step4Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
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