1 yellow cake mix, separate one cup
1 stick butter, melted
1 teaspoon vanilla extract
2 lemons for juice and zesting (Plus one Tbsp lemon juice)
3 Tbsp sugar
1 cup of shredded coconut
Powdered sugar to garnish
Preheat the oven to 350 degrees F. Mix yellow cake mix (minus one cup set aside) with melted butter and press into 15×10-inch baking pan. Bake until the crust browns slightly (approx 15 minutes).
While the crust is baking, mix lemon filling. First remove the zest from the lemons using a zester or the fine end of a cheese grater. Squeeze the juice from the lemons, make sure you remove any seeds.
Beat the eggs in a separate bowl. Add the remaining cup of dry cake mix, sugar, lemon zest mix, vanilla extract and shredded coconut. Mix it all together thoroughly.
Place back in oven and back until the filling hardens (approx 20-25 minutes). Remove from heat and sprinkle powdered sugar. Let cool slightly before serving.
The cake mix in this recipe makes it super easy to prepare.