Coconut Lemon Cake Recipes Recipe For Deviled

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COCONUT-LEMON CAKE



Coconut-Lemon Cake image

Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it's picture perfect and delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 box (4-serving size) lemon-flavored gelatin
2/3 cup water
1/3 cup vegetable oil
4 eggs
2 containers Betty Crocker™ Whipped fluffy white frosting
1 1/2 cups flaked coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
  • In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.

Nutrition Facts : Calories 410, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 44 g, TransFat 2 1/2 g

EASY HOMEMADE COCONUT LEMON CAKE



Easy Homemade Coconut Lemon Cake image

Our easy homemade coconut and lemon-flavored cake make a quick, simple dessert or tea time treat. Dress up single layers with a vanilla-flavored icing.

Provided by Christine Benlafquih

Categories     Snack     Dessert     Cake

Time 1h10m

Yield 16

Number Of Ingredients 17

For the Cake:
4 eggs
1/2 cup (118 milliliters) vegetable oil
1 1/2 cups (300 grams) granulated sugar
2 cups (250 grams) all-purpose flour
1 1/3 cups (120 g) grated unsweetened desiccated coconut
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (118 milliliters) milk
1/4 cup freshly squeeze lemon juice
1 to 2 tablespoons lemon zest
1 teaspoon vanilla extract
For the Icing and Garnish:
1 cup (125 grams) powdered sugar, sifted
2 to 3 tablespoons cream, or milk
1 teaspoon vanilla extract
1/2 cup (45 grams) toasted, sweetened coconut

Steps:

  • Gather the ingredients.
  • Preheat your oven to 350 F / 180 C. Grease and flour your cake pan(s). Zest and juice the lemon.
  • With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest.
  • Stir in the flour, coconut, baking powder and salt, and then the milk. Beat until smooth,
  • Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done-approximately 25 to 30 minutes for layers; 35 to 40 minutes for oblong; 40 minutes for a tube or Bundt pan.
  • Allow the cake to cool in the pan for 5 to 10 minutes. Carefully loosen the cake from the sides of the pan with a spatula, then turn out the cake onto a rack to finish cooling.
  • To decorate the cooled cake, mix the sifted confectioners' sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cake, and dust the icing with toasted coconut. Allow the icing to set before serving. *Note: To make toasted coconut, spread the grated unsweetened coconut in a single layer on a baking sheet. Bake at 350 F / 180 C for 5 to 8 minutes, or until lightly golden. Remove from the oven, mix in a few tablespoons of powdered sugar, and leave to cool. Cover and store until needed.

Nutrition Facts : Calories 316 kcal, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 223 mg, Sugar 29 g, Fat 15 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g

MOIST AND LEMONY COCONUT CAKE



Moist and Lemony Coconut Cake image

More-ish rich lemony quick food processor cake! Yummy dense, moist lemon coconut cake is similar to popular cafe cakes!

Provided by Sadiejane

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 10

Number Of Ingredients 14

1 ½ cups self-rising flour
1 cup superfine sugar
½ cup cold unsalted butter, cut into pieces
4 eggs
1 cup milk
¼ cup lemon juice
2 teaspoons finely grated lemon zest
1 cup sweetened flaked coconut
¼ cup unsalted butter
2 ½ cups confectioners' sugar
2 tablespoons coconut milk powder
2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
¼ cup sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9-inch round baking pan.
  • Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
  • Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
  • Transfer batter to a large bowl; fold 1 cup coconut into the batter.
  • Pour batter into prepared baking pan, smoothing the surface of the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
  • Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
  • Spread frosting over completely cooked cake.
  • Sprinkle remaining 1/4 cup coconut atop frosted cake.

Nutrition Facts : Calories 512 calories, Carbohydrate 73.5 g, Cholesterol 104 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 15.3 g, Sodium 308.7 mg, Sugar 55.7 g

LEMON CAKE WITH TOASTED COCONUT



Lemon Cake with Toasted Coconut image

This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.

Provided by Karen Brady Pastore

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup shredded unsweetened coconut
2 cups all-purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
3 large eggs
1 ¾ cups white sugar
1 ¾ cups whole milk
1 cup extra-virgin olive oil
5 tablespoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  • Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g

LEMON COCONUT CUPCAKES



Lemon Coconut Cupcakes image

Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. -Debra Henderson, Booneville, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 cupcakes.

Number Of Ingredients 20

3/4 cup butter, softened
1 cup sugar
3 large eggs
3 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup sweetened shredded coconut
LEMON COCONUT FROSTING:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
Shredded lemon zest, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.

Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT LEMON CAKE



Coconut Lemon Cake image

Brushing lemon simple syrup onto the cake helps keep it moist. Martha made this bundt cake recipe on episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 3/4 cups (sifted twice) Italian-style "00" flour, preferably King Arthur, plus more for pan
1 tablespoon baking powder, preferably Italian
Pinch of coarse salt
1 3/4 cups granulated sugar
Finely grated zest and juice of 2 large lemons
4 large eggs
1/2 cup canned coconut cream
1 cup heavy cream
2 tablespoons confectioners' sugar
1 cup shredded coconut, lightly toasted

Steps:

  • Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt.
  • In a mixing bowl, beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture in three additions, alternating with two batches coconut cream, until just combined (do not overmix).
  • Transfer batter to prepared pan; tap on counter, and smooth top with an offset spatula. Bake until golden brown and a cake tester comes out clean, about 45 minutes.
  • Meanwhile, in a small bowl, make lemon syrup: combine the lemon juice (you will need about 1/3 cup), remaining 1/4 cup granulated sugar, and 1/2 cup water. Stir until sugar is dissolved.
  • Transfer Bundt pan to a wire rack to cool 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes as it continues to cool, letting it absorb before brushing on more. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)
  • In a well-chilled bowl, whisk heavy cream until soft peaks form. Add confectioners' sugar and whisk until medium-stiff peaks form. Just before serving, top cake with whipped cream, then toasted coconut.

LEMON COCONUT CAKE



Lemon Coconut Cake image

"If you're pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe," suggests field editor LaDonna Reed, Ponca City, Oklahoma. "This is a lovely dessert for spring and summer."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 22

5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
FROSTING:
3/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup water
1-1/4 cups sweetened shredded coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Nutrition Facts : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT LEMON CAKE



Coconut Lemon Cake image

This is the best cake I have ever had. I fixed it for Thanksgiving last year when I went to a neighbors house for the day. I am going to her house Easter tomorrow and she asked me to make it again. I guess it was a hit. It came from Southern Living Magazine October 2007

Provided by Gone Fishin

Categories     Dessert

Time 1h10m

Yield 3 9 inch round cakes, 12 serving(s)

Number Of Ingredients 18

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
2 cups sweetened flaked coconut
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
1/3 cup fresh lemon juice
2 tablespoons butter
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

Steps:

  • Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
  • Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
  • Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
  • Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
  • Lemon Filling.
  • Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
  • Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
  • Yield 1 2/3 cup.
  • Cream Cheese Frosting.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.

Nutrition Facts : Calories 886.7, Fat 41.1, SaturatedFat 26.3, Cholesterol 223.2, Sodium 295, Carbohydrate 124, Fiber 1.6, Sugar 94.2, Protein 9

LEMON COCONUT CAKE



Lemon Coconut Cake image

Heres a great combo for a nice summer cake. This wont be high and fluffy but rather slightly dense and creamy. Enjoy!

Provided by Diana Adcock

Categories     Breakfast

Time 50m

Yield 12 pieces

Number Of Ingredients 15

1/2 cup butter, at room temp
1 cup granulated sugar
1/2 cup shredded coconut
3 egg yolks, reserve whites
1 tablespoon baking powder
1 1/2 cups flour
1 cup milk
2/3 cup freshly squeezed lemon juice
1 cup granulated sugar
1 tablespoon cornstarch
2 large eggs, beaten
1/2 cup butter, at room temp
1 cup shredded coconut, divided
3 egg whites
1/4 cup granulated sugar

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9x13 baking pan and set aside.
  • In a large bowl cream together the butter and sugar until light and fluffy.
  • Beat in the coconut and egg yolks.
  • Combine the baking powder and flour in a small bowl.
  • Add to egg mixture in 3 batches, alternating with the milk.
  • Pour into the prepared baking pan and bake for 25 minutes.
  • Test with a toothpick and if done remove from oven.
  • Set on a wire rack to cool.
  • Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
  • Heat and stir for 5 minutes until thickened.
  • Pour onto warm cake.
  • Sprinkle 1/2 of the coconut on top of the filling.
  • Beat the whites in a medium bowl until soft peaks form.
  • Gradually beat in sugar until dissolved.
  • Spread over coconut layer.
  • Sprinkle second amount of coconut over top.
  • Bake for 12 minutes or until the coconut and whites are lightly browned.
  • Cool on the wire rack for 15 minutes.
  • Place in the fridge for 1 hour or better yet all day or overnight.
  • Cut when cooled.

Nutrition Facts : Calories 456.2, Fat 25, SaturatedFat 16.9, Cholesterol 126, Sodium 241.3, Carbohydrate 55.2, Fiber 2.2, Sugar 38.8, Protein 5.8

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