1 pkg. lemon cake mix1 (4 serving size) pkg. lemon instant pudding 4 eggs 1/2 c. vegetable oil 1 c. water 1 1/3 c. powdered sugar 5 tbsp. lemon juice 1/3 c. flaked coconut
Preheat oven to 350 degrees. Grease and flour a heavy bundt pan. Place cake mix, instant pudding, eggs, vegetable oil and the water in the large bowl of an electric mixer. Beat at medium speed for 2 to 3 minutes, scraping the bowl occasionally with a rubber spatula. Pour into prepared pan and bake 35 minutes. Cool on a wire cake rack for about 5 minutes before removing from pan.
Blend together sugar and lemon juice; stir in coconut. Spoon frosting over top and sides of warm cake, covering as much of the cake as possible. Cake will keep moist for several days. Enjoy!
Kimberley Bevins, author of Timeless Treasures. E-mail email@example.com
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