A lemon-infused Bundt cake gets a tropical twist when coconut milk is used in place of the oil and water to prepare the cake mix and toasted coconut is used as a garnish.
15m
PREP TIME
35m
COOK TIME
268
CALORIES
8
INGREDIENTS
Servings: 12
Ingredients
- Lemon Coconut Cake
- 1 package (2-layer size) yellow cake mix
- 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk, well stirred
- 3 eggs
- 1 tablespoon McCormick® Pure Lemon Extract
- Lemon Glaze
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon water
- 1/2 teaspoon McCormick® Pure Lemon Extract
- 1/4 cup flaked coconut, toasted
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. For the Lemon Coconut Cake, beat cake mix, coconut milk, eggs and lemon 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.
- 2 BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
- 3 FOR THE LEMON GLAZE, mix confectioners’ sugar, water and lemon extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle glaze over cooled cake. Sprinkle with coconut. Let stand until glaze is set.
