Lemon Coconut Cake with Lemon Glaze Recipe | Yummly

Lemon Coconut Cake with Lemon Glaze

MCCORMICK
8Ingredients
70Minutes
930Calories
Read Directions
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Ingredients

US|METRIC
  • 1 package yellow cake mix (2-layer size)
  • 13.66 ounces Thai Kitchen Coconut Milk (well stirred)
  • 3 eggs
  • 1 tablespoon McCormick Pure Lemon Extract
  • 1 1/2 cups sugar (confectioners’)
  • 1 tablespoon water
  • 1/2 teaspoon McCormick Pure Lemon Extract
  • 1/4 cup flaked coconut (toasted)
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    Directions

    1. PREHEAT oven to 350°F. For the Lemon Coconut Cake, beat cake mix, coconut milk, eggs and lemon extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Pour into greased and floured 10-cup Bundt pan.
    2. BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
    3. FOR THE LEMON GLAZE, mix confectioners’ sugar, water and lemon extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle glaze over cooled cake. Sprinkle with coconut. Let stand until glaze is set.
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    NutritionView More

    930Calories
    Sodium39% DV940mg
    Fat31% DV20g
    Protein24% DV12g
    Carbs60% DV180g
    Fiber8% DV2g
    Calories930Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol160mg53%
    Sodium940mg39%
    Potassium220mg6%
    Protein12g24%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate180g60%
    Dietary Fiber2g8%
    Sugars149g298%
    Vitamin A4%
    Vitamin C
    Calcium25%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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