When frosting the cake, it's important to cover it with a thin layer of frosting called a crumb coat. This holds in the crumbs and makes it easier to apply the final coat. Always wipe the spatula clean every time you lift it from the cake.
2 boxes of moist lemon cake mix (water, vegetable oil, and eggs called for on the cake mix box)
1 (18-oz) jar seedless raspberry jam
3 tsp fresh lemon rind, grated
9 Tbsp butter
9 cups confectioners' sugar, sifted
6 Tbsp lemon juice
1/4 cup plus 1-1/2 tsp water
3 drops yellow food coloring
1 bag coconut
Dash of salt
Preheat oven to 350°F.
Grease or lightly spray the bottom of large rectangular baker.
In a large bowl, beat cake mixes, water, oil, and eggs as directed on the back of the box. Beat with electric mixer on low speed for 2 minutes until well combined. Pour into the large baker.
Bake according to package directions, or until a toothpick inserted in center comes out clean. Cool completely for at least an hour.
Turn cake out on a baking board. Slice it down the middle and remove the top layer. Fill the middle with raspberry jam and replace the top layer.
To make the frosting, cream the lemon rind and butter together well. Add the sugar in gradually, blending after each addition. Combine the lemon juice, water, and yellow food coloring. Add to the creamed mixture, alternately with remaining sugar, until it's the right consistency to spread. Beat after each addition until smooth. Add salt.
Frost entire cake. With your hands, press the coconut on the sides of the cake. Decorate with candy and/or cookie cut-outs.
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