Lemon Raspberry Coconut Cake

Lemon Raspberry Coconut Cake is perfect for your next Birthday Cake. I made it this weekend and it was a big hit! Enjoy!



1 Package of Lemon Cake mix

Ingredients as per package

Raspberry Filling:

1 and 1/2 cup of fresh or frozen Raspberries

2 tablespoons of sugar

1 teaspoon of corn starch


1 can of vanilla frosting

1 and 1/2 cups of flaked coconut



Preheat oven to 350 degrees. Prepare the cake mix per package directions and pour into 2 round cake pans.

Let the cake cool completely or leave it overnight before frosting.

Place the raspberries and sugar in a small saucepan and cook on medium heat for about 5 minutes until the raspberries have dissolved into a jelly consistency.

Add the corn starch and cook for another few minutes until the mixture thickens. Place the raspberries in the refrigerator until cold. They mixture should be thick like a jelly not too runny.

When the cake has cooled, spread the jelly over one layer and top with the other layer.

Spread the vanilla frosting over the cake and then top with the flaked coconut.

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