When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream

Print This Delicious and Healthy Lemon Coconut Cake Recipe

Lemon Coconut Cake Recipe

Sweet yellow cake with a wonderful lemon glaze; topped with our luscious Buttercream Icing and sprinkled with finely chopped nuts (of your choice). Coconut cake, topped off with flaked coconut.

2 cups Cake Flour
1 cup Sugar
2 tsp Baking powder
1 package (3 ounces) Lemon gelatin
3/4 cup Milk
2/3 cup Vegetable oil
2 Tb Lemon extract
3 Eggs, separated
1/4 cup Sugar

Lemon Glaze

1 pound Confectioners' sugar
3/4 cup Lemon juice

Lemon Coconut Topping

3 cups Buttercream Icing
2 cups Finely chopped nuts
1 1/2 cups Flaked coconut
any color of food coloring

Oven Temp ~ 325°
Baking Time ~ 30 -
Pan Type ~ 10-inch Ring Mold Pan
Preheat oven, spray pan with non-stick vegetable cooking spray.

In large mixing bowl, sift together the cake flour, 1 cup sugar, baking powder and gelatin. Beat in the milk, oil and lemon extract. Beat in egg yolks, one at a time. Beat egg whites until stiff, but not dry. While beating, add in 1/4 cup sugar. Fold egg whites gently, but thoroughly into batter.
Pour cake batter into prepared pan.
Bake until cake springs back lightly to the touch. Turn out immediately onto wire rack. While cake is baking, prepare the glaze.

Combine confectioner's sugar and lemon juice in saucepan, heat until very hot. Keep warm while cake is baking. Carefully and slowly spoon the warm glaze over warm cake on wire rack until all glaze is absorbed.
Let cool 1 hour. While cake is cooling, tint the coconut. To tint coconut, place coconut in plastic bag. Add few drops food coloring and shake bag until color is evenly distributed. Frost cooled Lemon Coconut cake with buttercream icing. Press the nuts around sides of cake. Sprinkle top with tinted coconut.

12 Servings
Nutrition facts:
Serving Size 143 g
Calories 471
Calories from Fat 125
Total Fat 13.9g 21%
Saturated Fat 3.1g 15%
Cholesterol 42mg 14%
Sodium 69mg 3%
Total Carbohydrates 82.5g 28%
Dietary Fiber 0.6g 3%
Sugars 65.7g
Protein 4.5g
Vitamin A 1% • Vitamin C 12% • Calcium 5% • Iron 7%

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User Comments


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!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!