Coconut Lemon Cake Recipe

Ingredients

1

                        box Betty Crocker™ 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

                        containers Betty Crocker™ Whipped fluffy white frosting

1 1/2

cups flaked coconut

Preparation

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 cake 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 24 to 31 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 side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.

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