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