Springtime Lemon-Raspberry Coconut Cake

By ldelmas

Ingredients

• 2 boxes of moist lemon cake mix (water, vegetable oil, and eggs called for on the cake mix box)
• 18-oz. jar seedless raspberry jam
• 3 tsp. fresh lemon rind, grated
• 9 Tbsp. butter
• 9 cups confectioner's sugar, sifted
• 6 Tbsp. lemon juice
• 1/4 cup plus 1-1/2 tsp. water
• 3 drops yellow food coloring
• 1 bag coconut
• Dash of salt

Preparation

Step 1

Heat oven to 350°F. Grease or lightly spray the bottom of large rectangular baker. In a large bowl, beat cake mixes, water, oil, and eggs as directed on the back of the box. Beat with electric mixer on low speed for 2 minutes until well combined. Pour into the large baker.