Lemon Coconut Cake with Lemon Glaze
coconut recipes

Lemon Coconut Cake with Lemon Glaze

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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

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Ingredients

12

Servings

Lemon Coconut Cake

Lemon Glaze

Instructions

  • 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.

  • BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.

  • 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.

Nutrition information (per Serving)

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