Patriotic Lemon Lime Coconut Cake

I absolutely love a good coconut cake! There are so many delicious variations, and I just had to come up with one of my own. This is another one of those “3 day cakes” that should be made 3 days in advance and kept in the fridge. It will be so moist and so delicious! Plus, the addition of raspberries and blueberries gives this baby a true, patriotic, red, white, and blue twist!

Ingredients:

For the cake:

  • 1 Pack Super Moist White Cake Mix
  • 1/4 Cup Water
  • 1/2 Cup Fresh-Squeezed Lemon Juice
  • 2 Tbsp Fresh-Squeezed Lime Juice
  • 3/4 Cup Malibu Rum
  • 1/3 Cup Olive Oil
  • 3 Large Egg Whites
  • 3/4 Cup Raspberries
  • 3/4 Cup Blueberries

For the Filling

  • 1 3/4 Cup Sugar
  • 16 oz. Fage 0% Greek Yoghurt
  • 12 oz. Frozed Flaked or Shredded Coconut, Thawed

Whipped Topping

  • 1 Cup Heavy Cream, Whipped

Preheat Oven to 350°.

Ignore the directions on the cake mix box! Pour cake mix into a large bowl and add egg whites, lemon juice, lime juice, Malibu Rum, olive oil, and water and blend well with a mixer. Use 2 9-inch cake rounds (mine are non-stick, but I still butter them) and pour 1/2 of the batter into each. Pour your blueberries into one of the rounds and your raspberries in the other. Fold gently. The berries will eventually end up at the bottom of the pan 😉 Place in the preheated oven for about 25 minutes or until toothpick comes out clean. Allow them to cool completely on a cooling rack. Remove them from pans and store them in the freezer for about an hour.

Filling and Whipped Topping: While the cake halves are baking, in a bowl mix Greek Yoghurt, Sugar, and Coconut. Blend well. Set aside 1 cup of this mixture. Store in refrigerator until needed.

Remove cake halves from the freezer and cut each one into 2 layers. I used a long serrated bread knife, as this made it easier to cut through the fruit. You are going to alternate the layers between blueberry and raspberry when stacking.

On your serving plate, place the bottom raspberry layer. Using a measuring cup, spoon 1/3 of the filling mixture onto the top of that layer. Spread out evenly. Place blueberry layer on top, spread filling, then raspberry layer, filling, blueberry layer. Your cake will look a bit messy at this point, but have no fear! Place it in the refrigerator.

In a bowl, whip the Heavy Cream until it is stiff. Then, gently fold in the 1 cup of reserved filling until mixed thoroughly. Remember to fold gently, adding only a little bit at a time in order to keep the whipped texture.

Remove cake from the refrigerator and plop the whipped cream on top. Using a spatula, spread the whipped cream to cover the top and sides equally. It looks like a gorgeous snowball! Now, place cake in the refrigerator (covered) and let it sit for 3 days. Yes, 3 days! Trust me, it’s worth the wait!

Serve directly from the fridge and garnish with fresh blueberries and raspberries.

This cake works delightfully well for any sort of patriotic party, like the 4th of July. However, it is best eaten any time of the year when you crave a nice, moist coconut cake and a few anti-oxidants as well!


Patriotic Lemon Lime Coconut Cake
 
Prep time
Cook time
Total time
 
This 3-day coconut cake is super moist and citrusy. It is well worth the 3-day wait!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
For the cake:
  • 1 Pack Super Moist White Cake Mix
  • ¼ Cup Water
  • ½ Cup Fresh-Squeezed Lemon Juice
  • 2 Tbsp Fresh-Squeezed Lime Juice
  • ¾ Cup Malibu Rum
  • ⅓ Cup Olive Oil
  • 3 Large Egg Whites
  • ¾ Cup Raspberries
  • ¾ Cup Blueberries
For the Filling
  • 1¾ Cup Sugar
  • 16 oz. Fage 0% Greek Yoghurt
  • 12 oz. Frozed Flaked or Shredded Coconut, Thawed
Whipped Topping
  • 1 Cup Heavy Cream, Whipped
Instructions
  1. Preheat Oven to 350°.
  2. Ignore the directions on the cake mix box! Pour cake mix into a large bowl and add egg whites, lemon juice, lime juice, Malibu Rum, olive oil, and water and blend well with a mixer.
  3. Use 2 9-inch cake rounds and pour ½ of the batter into each.
  4. Pour your blueberries into one of the rounds and your raspberries in the other. Fold gently. The berries will eventually end up at the bottom of the pan
  5. Place in the preheated oven for about 25 minutes or until toothpick comes out clean. Allow them to cool completely on a cooling rack.
  6. Remove them from pans and store them in the freezer for about an hour.
Filling and Whipped Topping:
  1. While the cake halves are baking, in a bowl mix Greek Yoghurt, Sugar, and Coconut. Blend well.
  2. Set aside 1 cup of this mixture. Store in refrigerator until needed.
  3. Remove cake halves from the freezer and cut each one into 2 layers. I used a long serrated bread knife, as this made it easier to cut through the fruit. You are going to alternate the layers between blueberry and raspberry when stacking.
  4. On your serving plate, place the bottom raspberry layer. Using a measuring cup, spoon ⅓ of the filling mixture onto the top of that layer. Spread out evenly. Place blueberry layer on top, spread filling, then raspberry layer, filling, blueberry layer. Your cake will look a bit messy at this point, but have no fear! Place it in the refrigerator.
  5. In a bowl, whip the Heavy Cream until it is stiff.
  6. Then, gently fold in the 1 cup of reserved filling until mixed thoroughly. Remember to fold gently, adding only a little bit at a time in order to keep the whipped texture.
  7. Remove cake from the refrigerator and plop the whipped cream on top.
  8. Using a spatula, spread the whipped cream to cover the top and sides equally. It looks like a gorgeous snowball!
  9. Now, place cake in the refrigerator (covered) and let it sit for 3 days. Yes, 3 days! Trust me, it’s worth the wait!
  10. Serve directly from the fridge and garnish with fresh blueberries and raspberries.

 

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