Ingredients
- 1 box (18.25 ounces) lemon cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 2 tablespoons lemon extract, divided
- 3 eggs
- 1/2 cup ground almonds
- 2 1/2 cups sweetened flaked coconut, very lightly toasted
- 1 can (16 ounces) lemon frosting
- 3 ounces sliced almonds, toasted
Directions
Preheat oven to 350 degrees F.
Butter and flour 2 (8 or 9-inch) round cake pans. Combine cake mix, water, oil, 1 tablespoon lemon extract and eggs in a large bowl. Beat for 2 minutes, or until well blended. Stir in ground almonds and 1/2 cup coconut. Divide batter between prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling rack; remove pans. Cool cakes completely. Place 1 cake layer on serving platter. Combine 1/2 cup frosting with 1 tablespoon lemon extract and spread over cake layer on platter. Top with second cake layer. Frost top and sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining coconut.
Cook's Note: When toasting shredded coconut, preheat oven to 350 degrees F. Place coconut on baking sheet. Toast for 6 to 8 minutes, or until coconut turns light brown.
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By soniarp1971
on September 18, 2011
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This was a great cake! I read the other reviews and took some of the advise to make it a better cake. I added an extra tablespoon of oil but I also added an idea of my own due to comments lacking the lemon tatse I added an extra tablespoon of lemon extract into the batter and I looked up lemon frosting and made a Lemon cream cheese frosting. The cake was outstanding!
By d_girl_1981_5807073
Lansdowne, PA
on April 14, 2009
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I made this cake for Easter dinner and my mom thought that the cake was good but dry. I realize that next time not to keep the cake in the oven too long. Also I could not find the ground almonds though.
By msjerij_9587269
Fair Oaks, CA
on March 04, 2008
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This cake was very good and easy to make. It looked like a professional had made the cake. I did add the extra 1 tbsp of oil and 2 tbsp of lemon zest as an earlier reviewer suggested. I also made my own lemon buttercream frosting, because I just don't like the taste of canned frosting. My husband just loved this cake and he is very picky.
Read all 37 reviews