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Lemon Coconut Cake Recipe
|Lemon cake mix||20 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , slightly beaten|
|Lemon juice||2 Tablespoon|
|Lemon peel||1 1⁄2 Teaspoon, grated|
|Nondairy whipped topping||9 Ounce (1 Carton)|
|Chopped maraschino cherries||1⁄4 Cup (4 tbs), drained|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Flaked coconut||1 1⁄2 Cup (24 tbs), divided|
|Green food coloring||4 Drop|
Serving size: Complete recipe
Calories 4791 Calories from Fat 2802
% Daily Value*
Total Fat 223 g342.9%
Saturated Fat 136.2 g680.8%
Trans Fat 0 g
Cholesterol 555.3 mg
Sodium 3760.1 mg156.7%
Total Carbohydrates 670 g223.4%
Dietary Fiber 38.9 g155.6%
Sugars 425.1 g
Protein 42 g83.5%
Vitamin A 16% Vitamin C 94%
Calcium 97.7% Iron 85.4%
*Based on a 2000 Calorie diet
2. Prepare cake mix according to package instructions.
3. For each layer: Pour one-half of batter into each dish. Cook on Cook Level 7 for 5 1/2 to 7 1/2 minutes, or until top springs back when lightly pressed with finger. Turn quarter-turn halfway through cooking time. Let stand for 10 minutes. Invert on cooling rack. Cool completely. Repeat with remaining layer.
4. Combine sugar and gelatin in 2-cup glass measure. Gradually stir in 1/4 cup water and orange juice. Blend in egg yolks. Cook on Cook Level 5 for 4 to 6 minutes, or until gelatin is dissolved and mixture is slightly thickened. Stir 2 to 3 times during cooking time.
5. Stir in lemon juice and lemon peel. Cool until mixture begins to gel slightly. Fold whipped topping into lemon mixture. Remove 1 cup and place in small bowl. Set aside. Fold cherries and nuts into 1 cup reserved mixture.
6. Arrange one layer of cake on serving platter. Spread top with cherry and nut mixture. Place second cake layer on top. Frost entire cake with remaining lemon mixture. Sprinkle top and sides of cake with 1 cup coconut.