COCONUT-LEMON CAKE

Coconut-Lemon Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 410, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 44 g, TransFat 2 1/2 g