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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.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
14
Yield:
1 9x13-inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
For Cake:
For Sauce:

Directions

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

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

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

  • 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.

  • 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.

  • 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.

  • 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

496 calories; protein 4.6g; carbohydrates 60.4g; fat 27.4g; cholesterol 41.9mg; sodium 101.3mg. Full Nutrition
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