Lemon-Coconut Cake - Kraft Recipes Top
Comida Kraft
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Lemon-Coconut Cake

Prep Time
Total Time

32 servings

It starts with a boxed lemon cake mix. But when you add milk, sugar, COOL WHIP and flaked coconut, it quickly becomes a showstopping celebration cake.

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What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
  • Mix milk, sugar and 1/2 cup coconut in medium saucepan. Bring to boil. Simmer on low heat 1 min. Spoon over warm cake, spreading to cover top of cake. Cool completely.
  • Add 1/2 cup coconut and coconut extract to COOL WHIP; stir until blended. Spread over cake. Sprinkle with remaining coconut.
  • Refrigerate 6 hours.

Special Equipment Needed

Special Extra

Garnish cake with lemon slices or wedges.

Special Extra

Stir 1 tsp. lemon zest into the cake mix for extra lemon flavor.

How to Store Cake

Store any leftover cake in the refrigerator.


  • 32 servings

Nutritional Information

Serving Size 32 servings
Calories 140
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 115mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 13g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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