Easy Lemon-Coconut Cake with Raspberry Sauce
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
Ingredients
14
Original recipe yields 14 servings
Directions
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; protein 4.6g; carbohydrates 60.4g; fat 27.4g; cholesterol 41.9mg; sodium 101.3mg.
Full Nutrition