Ingredients
- 2 boxes lemon cake mix and required ingredients
- 2 boxes instant lemon pudding
- 5 cups vanilla buttercream frosting (homemade or purchased)
- 2 cups sweetened shredded coconut
- Butter or spray oil and flour for the pans
Preparation
- Follow cake mix directions, adding instant pudding powder packets while mixing. Grease and flour three 8″ or 9″ round pans, and fill each approximately halfway with cake batter (there may be extra batter, which can be used for cupcakes). Bake as directed.
- Remove cake layers from oven and let cool for approximately 10 minutes before removing from pans. Set layers on a wire rack and allow to cool completely.
- Trim off the rounded tops of each layer with a serrated knife for even stacking.
- Place one cake layer top down on a serving plate and spread with buttercream frosting. Set another cake layer on top and repeat, then add the third cake layer. Frost the top and sides of the cake. Sprinkle with shredded coconut. Cover and refrigerate until serving time.
This recipe was created by The TomKat Studio and you can visit her site here.
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