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Moist Lemon Coconut Cake

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Total Time
Prep: 25 min. Bake: 30 min. + cooling

Recipe by Trisha Kruse, Eagle, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Oct. 30, 2024

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 squares that are perfect for a party. —Trisha Kruse, Eagle, Idaho

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Moist Lemon Coconut Cake

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Prep Time 25 min
Cook Time 30 min
Yield 15 servings

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
  • 2 teaspoons grated lemon zest
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat eggs until light and lemon colored, 3-5 minutes. Beat in cake mix until blended. Add pie filling, lemon juice and zest; mix well. Stir in coconut. Spread into a greased 13x9-in. baking pan.
  2. Bake until a toothpick inserted near the center comes out with just a few crumbs, 30-35 minutes. Cool completely in pan on a wire rack.
  3. In a large bowl, beat cream cheese, butter and lemon juice until light and fluffy, 4-6 minutes. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with coconut and lemon zest. Refrigerate leftovers.

Nutrition Facts

1 piece: 379 calories, 16g fat (10g saturated fat), 86mg cholesterol, 363mg sodium, 57g carbohydrate (43g sugars, 0 fiber), 3g protein.

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