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Lemon Coconut Cake

by The TomKat Studio

  • recipe photo
  • A festive celebration cake is a must for any baby shower. This delicious cake adorned with paper flag embellishments makes the perfect centerpiece for your dessert table. Not only do the cake decorations match the party theme, but the cake itself does as well. The lemon and coconut flavors blend perfectly to create a light and refreshing treat.

This easy three-layer lemon coconut cake not only tastes delicious, but also coordinates perfectly with the baby shower.

Ingredients

  • 2 boxes lemon cake mix and required ingredients
  • 2 boxes instant lemon pudding
  • 5 cups vanilla buttercream frosting (homemade or purchased)
  • 2 cups sweetened shredded coconut
  • Butter or spray oil and flour for the pans

Preparation

  • Follow cake mix directions, adding instant pudding powder packets while mixing. Grease and flour three 8" or 9" round pans, and fill each approximately halfway with cake batter (there may be extra batter, which can be used for cupcakes). Bake as directed.

  • Remove cake layers from oven and let cool for approximately 10 minutes before removing from pans. Set layers on a wire rack and allow to cool completely.

  • Trim off the rounded tops of each layer with a serrated knife for even stacking.

  • Place one cake layer top down on a serving plate and spread with buttercream frosting. Set another cake layer on top and repeat, then add the third cake layer. Frost the top and sides of the cake. Sprinkle with shredded coconut. Cover and refrigerate until serving time.

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