No need to use oil in your cake mix when you could use coconut milk! Coconut milk makes a light, moist cake with just a hint of coconut flavour that is sure to please!
15 min
PREP TIME
35 min
COOK TIME
260
CALORIES
6
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 16 SERVINGS
- 1 package (510 gram) lemon or yellow cake mix
- 1 can (400 milliliter) Coconut Milk , well stirred
- 3 eggs
- 1 tablespoon (15 milliliter) Pure Lemon Extract
- Lemon Glaze (see recipe below!)
- 1/4 cup (50 milliliter) flaked coconut, toasted
Preparation
- 1 Preheat oven to 350°F (175°C). In large bowl, beat cake mix, coconut milk, eggs and extract with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes.
- 2 Pour into greased and floured 10-cup (2.5 L) Bundt pan.
- 3 Bake 35 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Drizzle with Lemon Glaze. Sprinkle with toasted coconut. Let stand until glaze is set.
- 4 Lemon Glaze: In a medium bowl, mix 1 1/2 cups (375 mL) icing sugar, 1 tbsp (15 mL) water and 1/2 tsp (2 mL) Club House Pure Lemon Extract until smooth. If necessary, stir in 1 to 3 additional tsp (5 – 15 mL) water until glaze is of desired consistency.
NUTRITION INFORMATION
(per Serving)
