Easy Lemon-Coconut Cake with Raspberry Sauce
An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.
Cake mix will look very thin. Don't worry, that's how it's meant to look!
For a tarter cake or sauce, feel free to add more lemon juice.
Frozen raspberries or fresh raspberries may be used, however frozen ones will take more time to boil down.
Generally, I use whole milk when baking this recipe, however skim can also be used.