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    Coconut-Lemon Cake


    Source of Recipe


    net

    List of Ingredients




    Coconut-Lemon Cake


    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.


    Recipe
 

 

 

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