Lemon-Coconut Cake

This five-ingredient snack cake is easy to make for last-minute get-togethers—and no one will guess it starts with a boxed mix!

Ingredients

1 lemon, zested and juiced (about ¼ cup/60 mL juice), divided
1 can (13.66 oz./400 mL) coconut milk, divided
1¼ cups (300 mL) powdered sugar
2 eggs
1 box (14.25 oz./404 g) white cake mix
Oil for greasing
Optional Toppings: Toasted coconut, additional lemon zest

Directions

Combine half of the lemon zest, half of the lemon juice, ¼ cup (60 mL) of the coconut milk, and all of the powdered sugar in a small bowl. Whisk until smooth; set aside.
Set the Deluxe Air Fryer & Oven to BAKE for 20 minutes. Press START.
Combine the remaining coconut milk, lemon zest, and juice with the eggs and cake mix. Stir until smooth.
Pour the batter into the greased Small Oven Baking Pan. When the display says, “Add Food,” add the pan (on the Wire Rack) and press START.
Remove the pan from the oven and cool in the pan for 5 minutes. Flip the cake onto a sheet pan lined with a rack and pour the glaze over the cake while it’s still warm. Top with toasted coconut and additional lemon zest, if you’d like. Cool completely before transferring to a serving platter and slicing.

Yield:

25 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 120, Total Fat 4.5 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 13 g (includes 12 g added sugar), Protein 2 g

Cook's Tips:

To toast coconut in the Deluxe Air Fryer & Oven, set the bottom compartment to CONV. BAKE for 8 minutes. Spread the coconut on the Sheet Pan and place it in the oven (on the Wire Rack) when prompted. Rotate the pan halfway through cooking.

Toward the end of cooking, insert a toothpick in the center of the cake. If it comes out clean, the cake is done baking. If it’s not done yet, use the +1 to add a few more minutes