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Coconut-Lemon Cake
Coconut-Lemon Cake
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Prep Time:
10 minutes
Total Time:
2 hours 5 minutes
Moist lemon gelatin cake topped with flaked coconut - sweet, tangy, and picture-perfect.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1 box (4-serving size) lemon-flavored gelatin
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 1/2 cups flaked coconut
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans), then generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
  • In a large bowl, combine cake mix, gelatin, water, oil, and eggs. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, pausing to scrape the bowl occasionally. Pour the batter into pans.
  • Bake for 24 to 31 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pans and cool completely for about 1 hour.
  • Cover cake in frosting, then coat with coconut. Store covered loosely.

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