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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

    • 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

  1. 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.
  2. Set the Deluxe Air Fryer & Oven to BAKE for 20 minutes. Press START.
  3. Combine the remaining coconut milk, lemon zest, and juice with the eggs and cake mix. Stir until smooth.
  4. 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.
  5. 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.