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Lemon Coconut Cake recipe

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.

    Lemon Coconut Cake Recipe Nauneet Kaur

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