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Prep Time: 10 min
Cook Time: 0 min

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Ingredients

For 1 Servings

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1 (18.25-oz) package white cake mix
3 egg whites
1 1/4 cups buttermilk
2 tbsp vegetable oil
1 tsp lemon extract
1 (16-oz) jar pineapple preserves
1/2 cup lemon curd
1 (16-oz) container cream cheese frosting
1 (6-oz) package frozen flaked coconut, thawed
garnish: fresh mint sprig

Directions

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1 Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.
2 Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.
3 Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.

Directions

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1. Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.

2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.

3. Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.

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