Margarita Cake

Margarita Cake

1 package white cake mix

1 can (10 ounces) frozen, nonalcoholic, margarita mix, defrosted, undiluted

1 tablespoon lime zest

3/4 cup packaged coconut

Preheat oven to 350° F. Spray two 8-inch pans with vegetable pan spray.

Prepare cake mix according to package directions, using margarita mix instead of liquid and adding lime zest. Divide batter into the two pans. Bake according to package directions.

Cool on rack 10 minutes; remove from pans and continue to cool. If using 2 pans remove from pans, cool completely. Level cakes if necessary.

Spread coconut on baking sheet, toast in hot oven for about 2 minutes, stir and toast again until light golden in color. Cool.

1 can (16 ounces) Pillsbury Creamy Supreme Vanilla Frosting

1 1/2 T. hot water

Stir water into frosting in can thoroughly. Spread between layers and on top and sides or over top of sheet cake. Sprinkle with coconut.

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