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Lemon: Coconut-Lemon Cake




Source of Recipe


bettycrocker.com


Recipe Introduction


"Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it’s picture perfect and delicious."



List of Ingredients




1 package Betty Crocker® SuperMoist® lemon cake mix
1 package (4-serving size) lemon-flavored gelatin
2/3 cup water
1/3 cup vegetable oil
4 eggs
1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
Flaked coconut


Recipe



1. Heat oven to 350ºF. Generously grease and flour three 8-inch or two 9-inch round pans.

2. Beat cake mix, gelatin, water, oil and eggs in large bowl on low speed 2 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 8-inch pans 24 to 28 minutes, 9-inch pans 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

4. Fill layers and frost top and side of cake with frosting; sprinkle coconut over top and side. Store loosely covered.


Special Touch: Garnish this pretty cake with thin lemon slices and fresh mint sprigs.


High Altitude (3500-6500 ft)
Heat oven to 375ºF. Add 1/3 cup Gold Medal® all-purpose flour to dry cake mix. Use 1 1/4 cups water, 2 tablespoons oil and 4 eggs. Beat on low 30 seconds; beat on medium 2 minutes. No change to bake times for 8-inch or 9-inch pans.