You Put the (Lemon) in the Coconut and Shake it All About


MTT has a big test that he is studying for so I’ve been thinking of making a special dessert for him. His favorite thus far has been cheesecake. However, I am short on fridge space so I opted for something more fresh and summery…that does not need to be cooled in the fridge 🙂

I wanted to make something easy but fun…I am not a purist in that I am ok with using cake mix as a base and actually think that yellow cake mix is fantastic for recipes…and I’m not good at making frosting from scratch, unless it’s cream cheese…so I used a canned frosting base as well.

Lemon-Coconut Cupcakes use both cake mix and canned frosting, but modify each enough to make me feel like I’m really making the dessert home-made.


Yellow Cake Mix and all the ingredients it calls for (3 eggs, 1/3 cup oil and 1 cup water)
2 lemons
1 can whipped white frosting
Coconut extract
Sweetened coconut flakes


Start by toasting the coconut
I do this on a cookie sheet at 350 for 5-10 minutes until just some flakes are browned

Mix cake mix with the zest of 2 lemons and juice of 1/2 a lemon

Add the rest of cake mix ingredients and beat per box directions


Fill cupcake tin as per usual 🙂

Bake per box directions

Mix frosting with 1/2 tsp coconut extract


Cool cupcakes and then frost.
Dip frosted cupcakes in toasted coconut topping and enjoy!


MTT enjoyed these a lot…claims he likes it even better than cheesecake! But, he rightfully remarks that this may not store as well as cheesecake over several days…I guess he better start eating!!!


One thought on “You Put the (Lemon) in the Coconut and Shake it All About

  1. Pingback: … and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post) | A Lot On Your Plate

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