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Coconut-Lemon Cake Recipe

   
 

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     Coconut-Lemon Cake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   2 hours 5 minutes

Ingredients
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)
 

Instructions
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.
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.
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.
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.) Garnish this pretty cake with thin lemon slices and fresh mint sprigs.


Originally Submitted
6/7/2009





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