Springtime Lemon-Raspberry Coconut Cake

To be prepared in K33478 — Lidia Bastianich Handpainted Stoneware 3-piece Bakeware Set When it comes to springtime desserts, lemon and berries make for a light and luscious treat. This is a lovely lemon cake that can be decorated and served for Easter dessert. When frosting the cake, it's important to cover it with a thin layer of frosting called a crumb coat. This holds in the crumbs and makes it easier to apply the final coat. You will be amazed at how easy it is to apply the second coat of frosting on top of a firm crumb coat. Always wipe the spatula clean every time you lift it from the cake.

Springtime Lemon-Raspberry Coconut Cake
Springtime Lemon-Raspberry Coconut Cake

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Directions: 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. Bake according to package directions, or until a toothpick inserted in center comes out clean. Cool completely for at least one hour. Turn cake out on a baking board. Slice it down the middle and remove the top layer. Fill the middle with raspberry jam and replace the top layer. To make the frosting, cream the lemon rind and butter together well. Add the sugar in gradually, blending after each addition. Combine the lemon juice, water, and yellow food coloring. Add to the 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 the coconut on the sides of the cake. Decorate for Easter (or springtime) with candy and/or Easter cookie cut-outs.

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