Tangerine Coconut Cake

Mandarine Kokusnuss Kuchen
This lemon cake with a filling of whipped cream, tangerines and coconuts makes a perfect summertime cake.
Course Dessert
Servings 8


  • 1 Pack of Kathi Lemon Cake
  • 3 eggs
  • 6 oz butter 170g
  • 3/4 tbsp water

For the topping:

  • 1 can tangerines 17.6 oz, 500g
  • 3.5 oz butter 50 g
  • 1 cup grated coconut 100 g
  • 1/2 cup heavy whipping cream 50 g


  • Drain tangerines well, reserving juice.
  • Prepare Kathi's Lemon Cake Mix as directed, using the eggs, butter, and water. Pour dough evenly into a well floured and greased 10 inch (26 cm) springform pan.

For the topping:

  • Melt butter in a pan. Add grated coconut, 4 tbsp tangerine juice and heavy whipping cream and mix. Fold in the tangerines. Spread evenly onto the cake and bake as directed for about 65 minutes until toothpick comes out clean.
  • You may want to cover the cake with parchment paper after 50 minutes to prevent burning the cake (baking times may vary depending on oven type and altitude).
Recipe courtesy of Kathi