I love this lemon coconut cake. It is dense, moist and has just the right amount of lemon and coconut. It's not too sweet, but still feels decadent as a finish to any meal.
1 pkg. (2 layer size) Lemon cake mix
1 cup Sour Cream
1/3 cup Vegetable oil
1 1/2 cups Flaked Coconut
3/4 cup sour Cream
1/2 cup Sugar
1 1/2 cups Cool Whip whipped topping
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Bundt cake pan
Beat eggs, lemon cake mix, sour cream and oil in large bowl with electric mixer
on medium speed for 2 minutes. Pour Lemon Coconut Cake batter into prepared pan.
Bake lemon Bundt cake until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove Bundt cake pan. Cool completely.
MIX coconut, sour cream and sugar in large bowl until well blended. Gently stir in whipped topping. Spread coconut over lemon Bundt cake. Store lemon coconut cake in refrigerator.
Nutrition facts: for Lemon Coconut Bundt CakeCalories 330
Total fat 18 grams
Saturated fat 10 grams
Cholesterol 60 mg.
Sodium 260 mg.
Carbohydrate 40 grams
Dietary fiber 1 gram
Sugars 28 grams
Protein 4 grams
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!