Spring Fling Layered Cake
Get SPRINGTACULAR this season with a light and bright layered spring fling cake that everyone will love!
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You're going to want to have more than a "fling" with this no-bake, layered cake! Our recipe for Spring Fling Layered Cake combines all of your favorite springtime flavors, like coconut, lemon, and raspberry to bring you a dessert that's ready for all of your picnics, potlucks, and get-togethers!
Say goodbye to cobblers and crisps for just a little bit while we appreciate the lightness and brightness of spring desserts. This airy, flavorful, and easy-to-make cake fits all your family's needs for this season. Serve it at Easter, Sunday dinner, or as an afternoon tea delight. It's never out of place!
What You'll Need
- 1 (19.6-ounce) box frozen coconut layer cake
- 1 (16-ounce) container frozen whipped topping, thawed, divided
- 1 (12-ounce) package frozen raspberries
- 1 (19.6-ounce) box frozen lemon layer cake
Spring Fling Layered Cake Instructions
- Cut coconut cake into 7 slices. Place in a single layer in a 9- x 13-inch baking dish, covering the bottom of the dish.
- In a medium bowl, combine half the whipped topping and the raspberries; gently stir until well combined. Spread mixture evenly over coconut cake.
- Cut lemon cake into 7 slices. Place slices in a single layer over raspberry mixture. Evenly spread remaining whipped topping over lemon cake layer. Freeze until ready to serve. Let sit 10 minutes, then cut into squares.
- Garnish with fresh raspberries and mint leaves.