A ‘cake-mix-easy’ lemon coconut Bundt cakewith a simple lemon icing drizzled over the top.
Recipe: Lemon Coconut Cake
2 tablespoons margarine or butter,melted 1/2 cup pecans, chopped 1/2 cup coconut, flaked 1 (18.25-ounce) package lemon cake mix 1 cup sour cream 4 large eggs 1/4 cup water 2 tablespoons vegetable oil 1 tablespoon grated lemon peel 1 teaspoon lemon extract 1 cup powdered sugar, sifted 2 tablespoons lemon juice
Preheat oven to 350°F (175°C).
Lightly grease and flour Bundt pan. Combinemargarine, chopped pecans, flaked coconut. Spread evenly in thebottom of the prepared pan.
In a large mixer bowl, combine lemon cakemix, sour cream, eggs, water, cooking oil, grated lemon peel,and lemon extract; beat for 2 minutes on medium speed of an electricmixer.
Spoon the batter into the prepared panand bake for 35 to 45 minutes, or until the center is set. Coolin the pan for 10 minutes, remove, and invert onto a servingplatter. Combine powdered sugar and lemon juice; mix well. Drizzleover the warm cake.
Makes 12 servings.
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