This super easy to make and delicious Citrus Coconut Sunshine Cake is bursting with bright lemon, sweet mandarin oranges, and toasted coconut- just like summer on a fork!
So, the last time I posted a new recipe on here it was near the beginning of summer. I do apologize for the almost 3 month long hiatus, but I promise you all that it was for a very good reason. A very good reason that I can't reveal to everyone just yet, but that I should be able to tell you all about within the next two months or so. ;) So, stay tuned- because it is a pretty BIG.
In the meantime, I am over here soaking up these last little bits of summertime and digging into this easy to make Citrus Coconut Sunshine Cake. Seriously, folks. This citrusy and bright cake is summer on a fork.
And when I say summer, I mean the pre-Covid, all day at the pool, backyard family BBQ's, beach vacation summer. Because let's face it- this has been a super weird summer. Summer 2019 with its outdoor concerts, and the crowded city pool, and packed restaurant patios seems like a lifetime ago at this point- am I right?
This cake recipe is my citrusy riff on the tradition Pineapple Sunshine Cake. And while I adore that classic version of this cake, I wanted to come up with a recipe based on it that also incorporated citrus flavors since lemons and oranges always make me think of summertime. This super easy and delicious cake is bursting with bright lemon, sweet mandarin oranges, and toasted coconut.
Disclaimer: This cake will not replace that sunshine-soaked beach vacation you had to cancel or those long summer days we used to spend poolside, but it can most definitely remind us of those good times with each bite.
What do you miss most about those pre-Covid summers?
Yield: 12 servings
Citrus Coconut Sunshine Cake
This citrus-infused cake is the perfect summertime treat.
Prep time: 15 min Bake time: 30 min Total time: 45 min
Ingredients:
- 1 box of lemon cake mix
- 1 (15 oz) can of mandarin oranges, divided & then chopped (save the juice!)
- 4 eggs
- 1/2 cup canola oil
- 1 1/2 cups sweetened shredded coconut
- 1 (8 oz) container whipped topping, thawed
- 1 (3.4 oz) box of instant vanilla pudding
Instructions:
- Preheat the oven to 350 degrees. Spray the inside of a 13x9 inch baking pan with cooking spray. Set aside.
- In a large mixing bowl, add the cake mix, half of the chopped mandarin oranges, half of the juice from the can of oranges, the eggs, and canola oil. Mix until well combined. Fold in 1 cup of the shredded coconut.
- Pour the cake batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven when done and turn the heat down to 325 degrees. Allow the cake to cool completely before frosting,
- Line a baking sheet with parchment paper. Spread the remaining 1/2 cup of shredded coconut in a single layer on the prepared baking sheet. Bake the coconut for 5-10 minutes at 325 degrees, stirring every few minutes until toasted and lightly golden brown. Allow it to cool completely.
- To prepare the frosting, combine the whipped topping, instant pudding, and the remaining chopped mandarin oranges and juice from the can in a large mixing bowl. Using a hand mixer, beat on medium speed until well mixed. Once the cake is cooled, spread the whipped topping frosting over top. Sprinkle with the toasted coconut.
- Slice and serve. Enjoy!
- Cover and refrigerate any leftover cake for up to 5 days.
Want to see exclusive sneak peeks of new recipes coming to the blog soon? Be sure to follow me on Instagram! :)
