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Lemon Filled Coconut Cake

lemon filled coconut cake Dessert
Lemon Filled Coconut Cake
  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 10
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Enjoy this wonderful coconut cake made using Betty Crocker™ Gluten Free golden cake mix – a delicious dessert with citrusy twist. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ Gluten Free golden cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons pure vanilla
3 eggs

2 cups gluten-free icing sugar
1/4 cup butter, softened
1 teaspoon gluten-free coconut extract, if desired
1 to 2 tablespoons milk

1/2 cup lemon curd
1 cup flaked coconut, toasted

Steps

Hide Images
  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
  • 2
    In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3
    Bake 41 to 46 minutes or until toothpick inserted in centre comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In medium bowl, beat icing sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
  • 5
    Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.

Expert Tips

  • To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • Look for lemon curd in the jams and preserves aisle of the grocery store. Most stores stock lemon-flavoured curd, but try orange or raspberry curd if it’s available.

Nutrition Information

Nutrition Facts

Serving Size: 10 servings
Calories
500
% Daily Value
Total Fat
21
Saturated Fat
14
Trans Fat
0.5
Cholesterol
110
Sodium
360
Dietary Fiber
1
Sugars
50
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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