Moist Lemon Coconut Cake Recipe: How to Make It
I am a devout scratch baker, but I make an exception when it comes to this perfectly moist and lemony cake. I dressed up a cake mix with my own touches and ended up with delightfully flavored cake...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 4 large eggs, room temperature
- 1 package (13-1/4 ounces) lemon cake mix
- 1 can (22 ounces) lemon pie filling
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1/2 cup sweetened shredded coconut
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons lemon juice
- 2-1/2 cups confectioners' sugar
- 1/3 cup sweetened shredded coconut
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