I am a devout scratch baker, but I make an exception when it comes to this perfectly moist and lemony cake. I dressed up a cake mix with my own touches and ended up with delightfully flavored cake squares that are perfect for a party. —Trisha Kruse, Eagle, Idaho
Moist Lemon Coconut Cake
Ingredients
- 4 large eggs, room temperature
- 1 package (13-1/4 ounces) lemon cake mix
- 1 can (22 ounces) lemon pie filling
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1/2 cup sweetened shredded coconut
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons lemon juice
- 2-1/2 cups confectioners' sugar
- 1/3 cup sweetened shredded coconut
- 2 teaspoons grated lemon zest
Directions
- Preheat oven to 350°. In a large bowl, beat eggs until light and lemon colored, 3-5 minutes. Beat in cake mix until blended. Add pie filling, lemon juice and zest; mix well. Stir in coconut. Spread into a greased 13x9-in. baking pan.
- Bake until a toothpick inserted near the center comes out with just a few crumbs, 30-35 minutes. Cool completely in pan on a wire rack.
- In a large bowl, beat cream cheese, butter and lemon juice until light and fluffy, 4-6 minutes. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with coconut and lemon zest. Refrigerate leftovers.
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