CLASSIC COCONUT CAKE

1 package (18 1/2 counces) white cake mix
1/2 cup shredded coconut, finely chopped
1 1/2 teaspoons grated lemon peel

Prepare cake mix according to package directions. Fold in coconut and lemon peel. Pour half of batter into 9-inch microproof cake pan. Cook on HI 5 1/2 to 7 minutes, or until cake tests done. Let stand 5 minutes on flat, heat-resistant surface. Transfer to wire rack; let cool. Repeat with remaining batter.

Frost as desired (either layering cake or using as two single cakes).