Enjoy this wonderful coconut cake made using Betty Crocker® Gluten Free cake mix - a delicious dessert with citrusy twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
- Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.
Nutrition Facts : Calories 500, Carbohydrate 72 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 50 g, TransFat 1/2 g
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