Lightened-Up Lemon Coconut Cake

I dream of a cake that has the texture of angel food cake, but with tons more flavor. My Lightened-Up Lemon Coconut Cake is a delicious, airy cake that is stuffed with a lemon filling and tons of coconut flavor! First, I make a boxed angel food cake as per the package directions. Then, I make a tart lemon filling to go inside the cake. Finally, I top the whole thing with a whipped topping and unsweetened coconut flakes. Make my Lightened-Up Lemon Coconut Cake for your next party celebration!

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How Light is This Cake?

Angel food cake is the lightest cake out there, mainly because it is made with beaten egg whites as the livener. The filling is also light because I use sugar-free, fat-free lemon pudding and fat free Greek yogurt. Skim milk and light whipped topping round out the healthy, light ingredients in this cake. The addition of real lemon and coconut flakes give this light cake a refreshing touch.

With the addition of pudding mix, this cake filling is delicious and super creamy. Love pudding mix recipes? Try my Healthy Banana Pudding Cookies Recipe!

Ingredients in Lightened-Up Lemon Coconut Cake

• angel food cake mix
• sugar-free, fat-free lemon pudding
• skim milk
• lemon non-fat Greek yogurt
• lemons
• light whipped topping
• unsweetened coconut flakes

How to Make Lightened-Up Lemon Coconut Cake

Place the oven rack at the bottom of the oven, and preheat it to 350°F. Lay out two round 8-inch cake pans and set aside. Do not grease the pans.

Prepare the cake mix according to package directions.

Divide the cake mix equally between the 2 cake pans and bake for 35-40 minutes.

Allow the cakes to cool in the pans upside down on a wire cooling rack for about 1 hour. Loosen the sides of the cakes with a straight spatula or a butter knife, and carefully slide them out of the cake pans.

To make the lemon pudding filling: In a medium mixing bowl, whisk together the dry pudding mix and the milk until it starts to thicken, then refrigerate for 20 minutes.

Fold the yogurt and lemon zest into the pudding, and refrigerate until ready to use.

If the tops of the cakes are rounded, to make stacking them easier, slice off the tops of them to make them lay flat.

Set one of the cakes on the serving plate, and spread the lemon pudding filling on top of the first cake, spreading it to the edges. Next, place the second cake on top of it, and completely cover the top and sides of both cakes with the whipped topping.

Gently pat the coconut flakes over the entire surface of the cake.

Slice the remaining lemon in round slices, then cut each of those in half moon shapes. Garnish the bottom of the cake with the half moon slices all the way around the cake.

Refrigerate until ready to serve.