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.


Recipe Summary

15 mins
45 mins
20 mins
1 hr 20 mins
1 9x13-inch cake


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


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

  • 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