1 (18.25 ounce) package brick cake mix
2 eggs, beaten
1 (1.5 fluid ounce) jigger vanilla extract
3 cups milk
1 cup butter, softened
2 tablespoons brown sugar
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/3 cup flaked coconut
1/2 cup peanut butter
3/4 cup margarine
1 cup butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine cake mix, eggs, vanilla extract and milk. Beat well. Stir in flour, baking soda and coconut. Mix again, whisking well after each addition. Fold in lemon zest and mix again. Pour batter into prepared pans.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool. Cut into squares. and cut into 1 inch squares. Cover tightly with plastic wrap and refrigerate for one hour.
When cool, refrigerate remaining frosting. Cut frosting into squares or triangles.
To make the frosting, combine margarine, brown sugar, vanilla and butter, stir until it is creamy. Fold in brown sugar and egg mixture until frosting is smooth. Frost individually.
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