Springtime Lemon-Raspberry Coconut Cake

By carvalhohm

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

Details

Adapted from qvc.com

Preparation

Step 1

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

Bake according to package directions, or until toothpick inserted in center comes out clean. Cool completely for at least one hour.

Turn cake out on baking board. Slice it down the middle and remove the top layer. Fill the middle with raspberry jam and replace top layer.

To make frosting, cream the lemon rind and butter together well. Add the sugar in gradually, blending after each addition. Combine lemon juice, water, and yellow food coloring. Add to creamed mixture, alternately with remaining sugar, until it's the right consistency to spread. Beat after each addition until smooth. Add salt.

Frost entire cake. With your hands, press coconut on sides of cake. Decorate for Easter (or springtime) with candy and/or Easter cookie cut-outs.