Lemon Coconut Cake from Bon Appetite
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 2⁄3 cups shredded coconut
- 1 (18 1/2 ounce) package lemon cake mix
- 1 (3 3/4 ounce) box instant lemon pudding
- 4 large eggs
- 1⁄2 cup cream of coconut
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup oil
- 1⁄4 cup dark rum
- powdered sugar
directions
- Preheat oven to 350°F Generously grease 10-inch tube pan and sprinkle bottom with half of the coconut.
- Place remaining coconut on baking sheet and toast until golden, stirring frequently, about 8 minutes.
- Combine remaining ingredients except powdered sugar in large bowl. Using electric mixer, beat at medium speed 3 to 4 minutes.
- Stir in toasted coconut.
- Pour into prepared pan and bake 50-60 minutes or until cake tests done.
- Place pan on rack and cool completely.
- Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.