coconut lemonade cake

★★★★★ 2 Reviews
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

Was thinking of making a cake and had a craving for lemon and coconut. I wanted to use instant lemon pudding for the icing but I didn't have any so I used lemonade mix and coconut.I also used coconut milk in the cake mix. The end result was very good..my sil could not say enough good things about and rated it a 10. It was enjoyed by all.

★★★★★ 2 Reviews
serves 10-12 servings
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For coconut lemonade cake

  • CAKE:
  • 18 oz
    lemon cake mix
  • 1 1/3 c
    coconut milk
  • 3 lg
    eggs
  • 1/3 c
    vegetable oil
  • ICING:
  • 12 oz
    cool whip, thawed
  • 2 Tbsp
    lemonade mix
  • 2 or 3 Tbsp
    coconut milk
  • 1 c
    sweetened wide coconut small bag

How To Make coconut lemonade cake

  • 1
    Preheat oven to 350^. Spray two 8-inch round cake pans(bake 25 minutes) or one- 9x13- inch cake pan (bake 32-34 minutes).
  • 2
    Cake: Pour all ingredients into mixer bowl and bet on low to blend ;then for 3 minutes on medium; until smooth and creamy. Pour into desired cake pans or pan.Shake out bubbles. Bake as directed above
  • 3
    Remove from oven and let set in pan for 2 minutes . Remove and cool completely on wire rack.
  • 4
    Icing: In a medium bowl combine all ingredients and spread on top of cake - on in between and on top for layer cake. --- If desired squeeze on some warm Duncan Hines vanilla Glaze; as in the photo.

Categories & Tags for Coconut Lemonade Cake:

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