Lemon Filled Coconut Cake

Name: Lemon Filled Coconut Cake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters butter, softened; 118 milliliters butter, softened; 237 milliliters flaked coconut, toasted; 1 teaspoon gluten-free coconut extract, if desired; 3 eggs; 118 milliliters lemon curd; 1 Tbsp milk; 473 milliliters gluten-free powdered sugar; 2 teaspoons pure vanilla; 158 milliliters water; 1 box Betty Gluten Free yellow cake mix

You can never have too many dessert recipes, so give Lemon Filled Coconut Cake It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up betty cake mix, powdered sugar, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Equipment you will use

Hand Mixer

Bowl

Pour batter into pan.

Equipment you will use

Frying Pan

Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Toothpicks

Oven

Knife

Frying Pan

In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.

Ingredients you will need

Coconut Extract

Powdered Sugar

Frosting

Butter

Milk

Equipment you will use

Hand Mixer

Bowl

Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting.

Ingredients you will need

Lemon Curd