Coconut-Lemon Cake
Source of Recipe
Betty Crocker
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.
Recipe Link: http://bettycrocker.com
1 box Betty Crocker® SuperMoist® lemon cake mix
1 box (4-serving size) lemon-flavored gelatin
2/3 cup water
1/3 cup vegetable oil
4 eggs
2 containers Betty Crocker® Whipped fluffy white frosting
Flaked coconut (about 1 1/2 cups)
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round pans.
2. In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 27 to 34 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 (three 8-inch layers will require most of frosting; with two 9-inch layers, less frosting will be required). Sprinkle coconut over top and side. Store loosely covered.
High Altitude (3500-6500 ft): Increase water to 1 cup.
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