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Lemon Coconut Cake With Lemon Glaze

10 mins
35 mins
Lemon Coconut Cake With Lemon Glaze
Very good - I've made it in 24 cupcake tins with paper liners. Cupcakes do not require the 35 minute baking time


1 package (2-layer size) lemon or yellow cake mix

1 can (13.66 ounces) Coconut Milk, well stirred

3 eggs

1 tablespoon lemon extract

Lemon Glaze (recipe follows)

1/4 cup flaked coconut, toaste

Mix 1 1/2 cups confectioners sugar, 1 tablespoon water and
1/2 tsp lemon extract - stir 'til smooth. Spoon over cake and top with some toasted coconut


PREHEAT oven to 350°F. Beat cake mix, coconut milk,

eggs and extract in large bowl with electric mixer on

low speed just to moisten. Beat on medium speed

3 minutes.

POUR into greased and floured 10-cup Bundt pan.

BAKE 35 minutes or until toothpick inserted in center

comes out clean. Cool in pan 10 minutes. Invert cake

onto wire rack. Cool completely. Drizzle with Lemon Glaze.

Sprinkle with toasted coconut. Let stand until glaze is set.