How to make it

  • Preheat oven to 350 degrees.
  • Prepare cake mix according to package directions.
  • Pour batter into un-greased rectangular baker; spread evenly over bottom.
  • Bake on center rack in oven 35-40 minutes or until crust is golden brown, cracked and firm to the touch. (Cake will appear dry; do not underbake.)
  • Turn baking pan upside down onto a cooling rack; cool completely. (Do not remove cake from baker.)
  • Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using a fork.
  • Zest lemon to measure 1 tablespoon zest.
  • Juice lemons to measure 1/4 cup juice.
  • In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth.
  • Slowly pour glaze over cake, spreading evenly.
  • Let stand 30 minutes or until glaze is set.
  • Attach open star tip to a decorator; fill with whipped topping.
  • To serve, cut cake.
  • Top each serving with raspberries; garnish with whipped topping. Sprinkle with toasted coconut, if desired.

Reviews & Comments 4

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  • juliecake 10 years ago
    3 of my faves, angel food cake, lemon and coconut together! Just doesn't get any better. Thanks...
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  • momto4 10 years ago
    MMMMMMMM!!!! Sounds yummy!
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  • zena824 10 years ago
    This is good....... good post...
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    " It was excellent "
    recipediva ate it and said...
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