Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.45 Kcal (1785 kJ) | ||
| Calories from fat | 172.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.13g | 29% | |
|---|---|---|---|
| Sodium | 534.74mg | 22% | |
| Potassium | 1064.81mg | 23% | |
| Total Carbs | 57.69g | 19% | |
| Sugars | 36.94g | 148% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 341.8 Kcal (1431 kJ) | ||
| Calories from fat | 138.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.33g | 29% | |
|---|---|---|---|
| Sodium | 428.59mg | 22% | |
| Potassium | 853.45mg | 23% | |
| Total Carbs | 46.24g | 19% | |
| Sugars | 29.61g | 148% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 6.04g | 15% | |
| Vitamin C | 2.9mg | 6% | |
| Iron | 0.6mg | 4% | |
| Calcium | 45mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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