Easy Lemon-Coconut Cake with Raspberry Sauce

0 Photos

An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
20 mins
Total Time:
1 hr 20 mins
1 9x13-inch cake


For Cake:

  • 2 lemons, divided

  • 2 cups all-purpose flour

  • ¾ teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 pinch salt

  • 2 ½ cups white sugar

  • 3 large eggs

  • 1 ½ cups extra-virgin olive oil

  • 1 ½ cups milk

  • 1 cup sweetened flaked coconut

For Sauce:

  • 1 pint fresh raspberries

  • 3 tablespoons white sugar


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

  2. Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.

  3. Combine flour, baking powder, baking soda, and salt in a bowl.

  4. Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.

  6. While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.

  7. Cut cake into pieces and spoon or pour some of the sauce over top.

Cook's Notes:

Cake mix will look very thin. Don't worry, that's how it's meant to look!

For a tarter cake or sauce, feel free to add more lemon juice.

Frozen raspberries or fresh raspberries may be used, however frozen ones will take more time to boil down.

Generally, I use whole milk when baking this recipe, however skim can also be used.

Nutrition Facts (per serving)

496 Calories
27g Fat
60g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 496
% Daily Value *
Total Fat 27g 35%
Saturated Fat 6g 28%
Cholesterol 42mg 14%
Sodium 101mg 4%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 12%
Total Sugars 43g
Protein 5g
Vitamin C 18mg 90%
Calcium 69mg 5%
Iron 1mg 8%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love