Coconut-Lemon Cake

Coconut-Lemon Cake 
1 box lemon cake mix 
1 box (4-serving size) lemon-flavored gelatin 
2/3 cup water 
1/3 cup vegetable oil 
4 eggs 
1 container fluffy white frosting 
Flaked coconut (about 1 1/2 cups) 
1. Heat oven to 350F (325F for dark or nonstick pans). Generously 
grease and flour or spray two 9-inch round pans. 
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. 
3. 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. 
4. Fill layers and frost top and side of cake with frosting. Sprinkle 
coconut over top and side. Store loosely covered. 
== Contributed by: ==
* Lindas Busy Kitchen Desserts Y-Group
Category:Lindas Busy Kitchen Desserts