Go Back

Gluten Free Lemon Coconut Easter Cake

Delish gluten free lemon coconut flavor cake
Print Recipe
Course Dessert
Cuisine American
Servings 16

Equipment

  • MIXING BOWL
  • Mixer
  • SPATULA
  • Wood spoon
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 1 Box King Arthur gluten free cake mix
  • 1/2 cup Real butter
  • 2 tbsp Vegetable oil
  • 4 Eggs I used brown organic cage free eggs
  • 2/3 cup Milk I used lactose free skim milk
  • 1/4 tsp Juice from a fresh lemon
  • 2 Lemons to shred and to use for the lemon juice
  • 1 tbsp Coconut

Butter Cream Frosting

Instructions
 

  • Preheat oven to 350

Grease 3 round cake pans ,

  • Using a mixer blend butter and oil together
  • Blend in half the cake mix on lowest mixing speed
  • Add eggs one at a time
  • add 1/2 of the milk at a time alternating with the other half of the dry cake mix, add 1/4 tsp of fresh lemon juice.
  • Pour evenly into your three cake pan’s
  • Bake for 22 minutes,
  • Cool completely in pan on a wire rack.

Notes

Preheat the oven to 350
1.) Grease 3 round cake pans , also dust with powdered sugar
2.) Use an electric mixer to blend butter and oil together, then blend in half the cake mix using the lowest speed, also adding in the lemon jello instant mix a little at a time.
3.) Add eggs one at a time, mixing until blended
4.) Continuing to use the lowest speed, add 1/2 of the milk at a time alternating with the other half of the dry cake mix, add 1/4 tsp of fresh lemon juice.
5.) Mixing just until smooth
Pour evenly into your three cake pan’s
Bake for 22 minutes, each oven is different, check with a cake tested to see if done,
Cool completely in pan on a wire rack.
 
Homemade Lemon Frosting
1/2 cup butter
2 tablespoon lemon juice
1/2 teaspoon gluten free vanilla
3 cups confectioners' sugar
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
Frost each layer.
Frosting: Store bought works just as well!
Butter Cream Frosting- 2 can’s
Lemon Frosting- 1 can ( betty crocker or what brand you prefer will work well)
I frosted two layers, sides, and top of the cake with the butter cream frosting, and used the lemon frosting for the little florets.
Sprinkle coconut flakes on top of the florets