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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. yellow cake mix (2-layer size)
- 13.66 oz. Thai Kitchen Coconut Milk (well stirred)
- 3 eggs
- 1 Tbsp. McCormick Pure Lemon Extract
- 1 1/2 cups sugar (confectioners’)
- 1 Tbsp. water
- 1/2 tsp. McCormick Pure Lemon Extract
- 1/4 cup flaked coconut (toasted)
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Directions
- 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.
- BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
- 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.
NutritionView More
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930Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories930Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium940mg39% |
| Potassium220mg6% |
| Protein12g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate180g60% |
| Dietary Fiber2g8% |
| Sugars149g |
| 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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