1Make cake, by mixing dry cake mix & cup of lemonade (nothing else) put into lined slow cooker, tea towel under lid, cook on high for an hour & a half.
2While cake is cooling down, make jelly according to pkt instructions, put in fridge till consistency is like unbeaten egg white.
3Cut cake into snack size pieces, dip cake into jelly & cover with jelly, then roll jelly covered cake in the coconut, put on lined tray & into fridge to set.
Submitted by Faith Bennett
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