Donna's Lemon Coconut Pecan Cake

This is a very moist cake that is even better the next day. Color the coconut to fit the occasion. Of course for St. Patrick?s Day, color it green!

1 package (18 ounces) white cake mix 1 cup water 1/4 cup lemon juice 1/3 cup canola oil 3/4 cup Egg Beaters or 3 eggs 1/2 cup chopped pecans 1 cup coconut flakes

Frosting: 1 can (12 ounces) white whipped frosting 1/2 teaspoon lemon extract, to taste 1/2 teaspoon coconut extract, optional 1 cup coconut flakes 1/4 cup chopped pecans, lightly toasted

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan. In a large bowl, combine cake mix, water, lemon juice, oil, and eggs. Beat well with electric beater for 2 minutes. Stir in pecans and 1 cup coconut. Stir to mix. Pour into baking pan. Bake for 25 - 30 minutes or until toothpick inserted into center of the cake comes out clean. Cool.

Combine frosting with desired amount of lemon extract and coconut extract if desired. Spread frosting on cake and sprinkle with 1 cup coconut. Top with pecans.

Serves: 20

Nutritional Information per serving:

Calories: 310 Fat, gm.: 16 Protein, gm.: 4 Carbs, gm.: 37 Cholesterol, mg.: 0 Fiber, gm.: 0.9

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