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Coconut-Lemon Cake

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Updated Aug 30, 2011
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Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it’s picture perfect and delicious.

Coconut-Lemon Cake

  • Prep Time 10 min
  • Total 2 hr 5 min
  • Servings 16
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    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 cake pans.
  • Step 
    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.
  • Step 
    3
    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.
  • Step 
    4
    Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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