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Thai Kitchen Recipes

Lemon Coconut Cake with Lemon Glaze


1 package lemon or yellow cake mix

1 can (400 mL) Thai Kitchen® Coconut Milk, well stirred

3 eggs

1 tablespoon (15 mL) lemon extract

Lemon Glaze (recipe follows)

1/4 cup (50 mL) flaked coconut, toasted


PREHEAT oven to 350°F. Beat cake mix, coconut milk, eggs and extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes.

POUR into greased and floured 10-cup Bundt pan.

BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Drizzle with Lemon Glaze. Sprinkle with toasted coconut. Let stand until glaze is set.

LEMON Glaze: Mix 1 1/2 cups confectioners’ sugar, 1 tablespoon water and 1/2 teaspoon lemon extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.