Coconut Lemon Cake

Ingredients:

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)

Mehtod:

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.

"jacqueline austin"